Burnished potato nuggets: Crispy, golden bites to savour

Ingredients for Burnished potato nuggets

• 2250 g russet potatoes, peeled, cut into 5 cm pieces

• kosher salt

• 120 ml extra-virgin olive oil

• 60 ml white vegetable fat

• 8 garlic cloves, lightly crushed

• 2 long sprigs rosemary

How to make Burnished potato nuggets

1. Preheat the oven to 220°C (fan) / 230°C (conventional).

2. Place the potatoes in a large pot and cover them with water by 5 cm. Season the water generously with salt and bring to a simmer over medium-high heat.

3. Reduce the heat and simmer gently until the potatoes are tender on the outside but still very firm in the centre, about 8–10 minutes.

4. Drain the water from the pot, holding the potatoes back. Toss the potatoes gently to roughen their outsides, creating a starchy coating, and season with salt.

5. Meanwhile, combine both oils in a large roasting pan and heat in the oven for 10 minutes.

6. Carefully remove the pan from the oven and add the potatoes, turning each one to coat and moisten the exterior.

7. Return the pan to the oven and roast the potatoes for 30 minutes, turning them every 10 minutes.

8. Toss in the garlic and rosemary, then cook until the potatoes are deep golden brown on most sides, about 8–10 minutes.

9. Using a slotted spoon, transfer the potatoes to a platter and serve with the roasted garlic and rosemary alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.