Winter is here, which means it’s the perfect time for cosy and delicious food! Our Comfort Cooking collection is full of amazing books with seasonal recipes from expert foodies like Julia Busuttil Nishimura, Josh Niland and more. Today we’re featuring a recipe for the world’s greatest roast potatoes from Duncan Welgemoed’s brash and boozy cookbook, Africola.
Happy cooking!
The world’s greatest roast potatoes for total idiots
Serves: 4
As it says on the packet – you can’t fuck this one up. If you do, please tag me in all the photos.
Ingredients
1.5 kg (3 lb 5 oz) good roasting potatoes with little starch, like Diane, or large Kipfler potatoes, peeled, cut in half and washed until the excess starch is rinsed off and the water is clear
200 g (7 oz) rendered pork fat or lard
50 g (2 oz) paprika
5 sprigs of thyme, leaves picked
10 garlic cloves, crushed in their skins
Sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C (400°F).
Boil the potatoes for 10 minutes or until just soft.
Add the fat to a hot heavy-based saucepan and heat over high, then add the potatoes flat-side down. DON’T BURN YOURSELF OR SET FIRE TO YOUR HOUSE. Get a crispy golden colour on all sides. Once all crispy, transfer the potatoes to a baking tray.
Drizzle with a little of the warmed fat and sprinkle with the paprika, thyme leaves, garlic, sea salt and black pepper.
Roast for 20 minutes, tossing occasionally until they are super crispy and dried out a little. The centre will be like mash potato and pretty much the best vehicle ever for all kinds of sauces, gravies, meat juices, whatever – all of it.
—Images and text from Africola by Duncan Welgemoed, food photography by Simon Bajada. Murdoch Books RRP $49.99.
Africola
Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars.
Duncan Welgemoed's approach to food is fearless, take-no-prisoners, bold and exciting. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace...
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RECIPES: Peri peri chicken and Eton mess from Africola!
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