Chef Director Luke French’s No.1 Recommendation for your Christmas Roasties this year! A Jar of Wortley Wagyu Beef fat, prepared by Luke for you to enjoy on Christmas Day Roasties.
Use by 31/12/2023
Once opened use within 3 days.
Luke’s Wagyu Fat Roasties Recipe
1kg x large King Edward potatoes
Fine cooking salt
Half x jar Wortley Wagyu fat
Sea salt flakes, to taste
5 x cloves garlic
- Heat the oven to 220c fan, pop a heavy roasting tray inside to preheat.
- Peel the potatoes and cut them into 5cm x 5cm pieces. Place them into a bowl of water and leave them rinsing under the cold tap for 5 minutes.
- Drain the potatoes and pop them in a large pan of cold water, add a dessert spoon of fine cooking salt and place the pan on a high heat and bring to the boil.
- Once the pan comes to the boil, lower the heat to a simmer and cook until the potatoes are tender when pierced with a knife and almost falling apart when you touch them.
- Drain the potatoes, making sure you are being careful not to break the potatoes up at all. Let them cool at room temperature for half an hour.
- Spoon the wagyu fat into the preheated roasting tray and let it get hot in the oven for a couple of minutes.
- Carefully place the cooked & cooled potatoes into the hot fat and season generously all over with sea salt, turning them so they’re all coated in salt and fat.
- Roast at 220c for 10 minutes.
- Reduce the temperature to 180c and continue to roast for 30 minutes. Turning the potatoes in the fat every 10 minutes.
- Add the crushed garlic to the roasting tray and mix the potatoes well so they keep absorbing that mega wagyu fat.
- Continue to roast for 15 more minutes, until beautifully golden.
- Remove the tray from the oven and let the roasties cool in the fat for 2 minutes, then serve.
- Luke absolutely loves cold leftover roasties and when they’re cooked with wagyu fat, they’re next level.
- Try them in a baguette with the contents of a roast dinner, it’ll blow your mind.
- Roasties aren’t just for Sundays!