Crispy Potatoes, Truffle Pecorino and Rosemary Salt

By Nadia Fonoff

Crispy Potatoes, Truffle Pecorino and Rosemary Salt

To make Crispy Potatoes, Truffle Pecorino and Rosemary Salt sprinkle roast potatoes with rosemary salt and top generously with finely grated truffle Pecorino.

Crispy Potatoes, Truffle Pecorino and Rosemary Salt Recipe

Serves 6

Prep time: 10 mins

Cook time: 60 mins

Ingredients:

2kg brushed potatoes, Desiree or Dutch cream, peeled and cut into 4cm chunks (tested with brushed potatoes)

2 tbsp sea salt

2 cups (500ml) vegetable oil

80g block truffle Pecorino

Rosemary Salt 

½ cup picked fresh rosemary leaves

½ cup (145g) coarse sea salt

1 cup (125g) sea salt flakes

Method:

Place potatoes in a large pot and cover with cold water; add salt. Bring to the boil over high heat then simmer for 20 minutes or until cooked through and potato breaks open when tested with a fork. Drain and transfer to a tray to allow any excess steam to evaporate.

In the meantime, set the oven to hot air, 210°C (fan forced). Pour vegetable oil in a Gaggenau enamel oven tray and place in the oven to heat up, preferably on telescopic rails. Very carefully and with the tray still in the oven, transfer potatoes to hot oil with tongs. Ensure potatoes are coated in oil and not touching to allow for circulation of heat. Roast for 20  minutes then turn potatoes over to ensure browning on all sides then roast for a further 20 minutes. 

Meanwhile, prepare rosemary salt by placing rosemary and coarse salt in a food processor bowl attached with a sharp blade. Process until the mixture resembles table salt and the mixture is green; transfer to a mixing bowl with salt flakes, mixing well; spread over a tray in a thin layer to allow it to dry.  

Carefully remove the tray of potatoes from the oven and transfer to a tray lined with a paper towel to drain. Transfer to a serving bowl, sprinkle with rosemary salt and top generously with finely grated truffle Pecorino. Serve immediately.

Smart Tip:

Any leftover rosemary salt can be jarred and given as a gift. As long as it is well dried, it should last for months. 

 

Recipe by Nadia Fonoff, culinary expert from Winning Appliances, leading kitchen and laundry specialist.

 

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