Jocelyn Herland, executive chef at Alain Ducasse at the Dorchester talks us through making the perfect roasties
1. First, clean the potatoes by washing them with sea salt. Don't peel them as the flavour and vitamins are close to the skin. Rinse with water to remove any excess salt.
Tip: Jocelyn prefers new potatoes for their sweetness but you can use whichever spuds you like.
2. Cut the potatoes in half. To stop the potatoes burning at the edges, 'turn' them by cutting around the cut-edge of each potato at an angle to leave a little slope.
3. Put the butter in a baking tray and heat it on the hob. When the butter is foaming, add the potatoes. You can roast potatoes in oil but butter penetrates the potatoes and keeps them moist.
4. Squash the garlic with the blade of a knife but leave the skin on, this stops the garlic taste being too strong. Add the squashed garlic and the thyme to the pot.
Tip: In the restaurant, Jocelyn uses the French method of putting the potatoes in a cocotte, or cast iron pot, with a lid and cooking the whole recipe on the hob. Timings and temperatures are the same.
5. Place the baking tray in an oven at 230°C for 20 - 25 minutes. Shake the tray every few minutes to agitate the potatoes and make sure they cook evenly.
6. Serve with your favourite roast dinner.
© Jocelyn Herland, Alain Ducasse at the Dorchester
Contributed by delicious. magazine
The best chefs on TV and over 6,000 recipes