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.
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:
- Peel the potatoes and cut into even, medium sized pieces.
- 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).
- 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.
- Add the potatoes and baste them, so that all the edges have a light coating of oil.
- 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.
www.tastecommunications.co.uk
Why are you making commenting on HeraldScotland only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article