The potatoes we cooked alongside the garlic-herb rack of lamb, with rough edges and a hot final blast.
Recipe by Daniel
Ingredients
- 1–1.2 kg potatoes
- 2–3 tbsp beef tallow or olive oil
- ½ tsp garlic powder
- Black pepper
- A modest amount of salt
Method
- Cut potatoes into 3–4 cm pieces. Boil in salted water for 8–10 minutes, drain thoroughly and steam-dry for 2 minutes.
- Shake to rough up the surfaces. Toss with tallow or oil, garlic powder, pepper and a little salt. Spread in one layer with space between pieces.
- Roast at 200°C fan for 25 minutes. Turn, then reduce to 180°C fan when the lamb goes in. Continue roasting beneath the lamb until tender.
- When the lamb comes out to rest, increase to 210°C fan, move the potatoes higher and roast for another 10–15 minutes until deeply golden and crisp.
Kitchen notes
This timing is designed around the lamb dinner. Keep cooking until the centres are tender and the edges crisp.