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There’s nothing quite like a pile of crispy roast potatoes served alongside a stew or roasted meat on a Sunday.
Roasting potatoes is a fairly simple task, however, there are a lot of steps that can go wrong which can lead to mushy, anaemic, soggy roast potatoes.
If you’ve perfected the art of roast potatoes and are looking to try something a bit different, this recipe from Seasonal Spuds could be the answer.
The recipe, which was created by Luke Willcox, serves four and includes a boozy twist – Guinness.
The recipe reads: “Here’s a deliciously full-flavoured version of roasties that would be a perfect addition to a stew or roast dinner.”
How to make Guinness Roast Potatoes
Ingredients:
- 1kg potatoes (Maris Piper is great for this, but any fluffy all-rounder would work)
- One can of Guinness (or stout of choice)
- Two tbsp light olive oil
- Sea salt to season
Method:
1. Peel the potatoes and chop them into quarters, halves or even-sized chunks. The size will depend on how big your potatoes are.
2. Next, par boil the potatoes in the Guinness or stout in a saucepan for 15 minutes until the potatoes are tender. Most of the liquid should evaporate and infuse into the potatoes giving them a rich, almost meaty flavour.
3. Preheat the oven to 200°C / Fan 180°C / Gas 6 while the potatoes are parboiling. Put the roasting tin in the oven to get hot the add the oil to heat up. This should be done just before the potatoes are parboiled.
4. Once parboiled, drain them using a colander and place them into the hot oil in the roasting tin. Stir and move them around the tin until they are completely coated with the oil.
5. Roast the potatoes for 30 to 40 minutes, turning them occasionally so they cook evenly and get crispy.
6. Sprinkle the potatoes with a little sea salt before serving.
