Twice-cooked roast potatoes in tomato salsa

Twice-cooked roast potatoes in tomato salsa

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  • 6
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes
  • 1 1⁄2 hours
  • Babylonstoren Merlot

“You can also make this with sweet potatoes. Either way, they’ll taste great served with the roast peppers and Hollandaise.”- Abigail Donnelly


  • 1.5 kg Woolworths Everyday potatoes
  • 100 g Woolworths duck fat
  • salt, to taste
  • For the tomato salsa, mix:
  • 3 tomatoes 3, chopped
  • 1 t garlic, crushed
  • 8 anchovies, chopped
  • 2 T capers, drained
  • 2 T Italian parsley, chopped
  • 2 T olive oil

Cooking Instructions

1. Preheat the oven to 200°C. Peel and halve the potatoes, then place in a large saucepan of cold water and bring to the boil. When boiling, cook for 8–10 minutes until just soft. Drain in a colander and allow to steam for 5 minutes.

2. Shake the colander to roughen up the surface of the potatoes. This creates extra surface area for extra crunch! Place the potatoes in a roasting tray, drench with the duck fat and sprinkle with salt.

3. Roast for 30–40 minutes, turning often, until evenly golden brown. Toss the potatoes with the salsa.

Cook's note: Boiling the potatoes before roughening the surface creates a mashed potato effect on the outside. While roasting, you’ll get even more of the crispy texture that everyone loves.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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