Roast Potatoes

Name: Roast Potatoes
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 2000 ml water; 20 g salt; 500 g potatoes; 200 g goose fat; 2 pinches salt and pepper; 2 sprig thyme; 1 sprig rosemary; ½ pc garlic

Crisp-edged roast potatoes with a fluffy centre, finished with hot garlic and fresh herbs.

15 min 525 kcal/serving serves 4

525kcal3gprotein16gcarbs50gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

💧water

🧂salt

🥔potatoes

🥣goose fat

🧂salt and pepper

🌿thyme

🌿rosemary

🧄garlic

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.