Twice-cooked roast potatoes in tomato salsa

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Ingredients

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