Stevie McLaughlin's Special Original Rooster Roasties

METHOD

1. Pre-heat oven to 200 degrees C. Add the duck fat to a shallow roasting tray and place the tray into the oven.

2. Peel the Albert Bartlett Original Rooster Potatoes, cut into even halves, and place the halves into a suitable pot then cover with cold water.

3. Place the pan onto a medium heat and allow to very gently cook for 40 minutes, do not let the water boil! The potatoes will break if the water boils.

4. Use a slotted spoon to remove the part cooked potatoes from the water and place them onto a cooling rack.

5. Very carefully remove the oven tray/duck fat from the oven and add the cooked potatoes, (make sure the steam has stopped rising from the potatoes before adding).

6. Return the tray and the potatoes to the oven and roast for 20 minutes.

7. Open the oven door after 20 minutes and give the potatoes a turn, close the door, and continue to roast the potatoes for a further 20 minutes.

8. After the second 20 minutes turn the potatoes one more time. This time add the garlic oil to the tray and return to the oven for a final 20 minutes.

9. To serve the potatoes - Remove the tray of potatoes from the oven and very carefully lift the roast roosters onto your serving dish or plate. Using a micro plane finely grate a little bit of each spice onto the potatoes along with the finely grated satsuma zest, sprinkle the potatoes with the sea salt.

10. Be as generous as you wish, tuck in and enjoy!

This recipe was created by Stevie McLaughlin

What you will need