Perfect Roast Potatoes by Robert Mackenzie of Cullisse Highland Rapeseed Oil

The inspiration for Cullisse Highland Rapeseed Oil came from a visit Robert Mackenzie made in 2006 to a Farm Africa project in Kenya. Robert continues to support this inspirational charity by donating 20p from every litre of rapeseed oil he sells to help lift farming families in rural Africa out of poverty.

Farm Africa is a different kind of charity working to end hunger and bring prosperity to rural Africa by providing technology and know-how to help African farmers manage their resources for the long-term. They are on the ground, shoulder to shoulder, with farmers to ensure the best farming techniques take root and spread so there’s food not just for this harvest, but every harvest.

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For more information and where to buy Cullisse Highland Rapeseed Oil visit http://www.cullisse.com

Ingredients: Serves 6 – 10

2.5kg of large, floury potatoes (such as Rooster, King Edward or Maris Piper)

150ml of Cullisse Highland Rapeseed Oil (cold pressed rapeseed oil)

Method:

  1. Peel the potatoes and cut into even, medium sized pieces.
  2. Put them in a saucepan with cold water and bring them to the boil. Add a teaspoon of salt and turn the heat down to a simmer for 5-7 minutes. Drain and leave until completely cool, then return to the pan and give them a shake to scuff all the edges (this helps crisp them up nicely).
  3. Put a roasting tin in the oven and heat to 200°C/Gas Mark 6, then add the cold pressed rapeseed oil and return to the oven for a few minutes until it is sizzling hot. If you have any excess fat from your roasting joint, add it to the oil just before the potatoes go in.
  4. Add the potatoes and baste them, so that all the edges have a light coating of oil.
  5. Roast the potatoes for the last 45 minutes of your joint’s cooking time, turning at least once. Sprinkle with luxurious smoked sea salt before serving.

Suggestion: For a fiery kick to your roast potatoes, try using our Cullisse Highland Rapeseed Chilli Oil!

In association with Taste Communications.

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