Roast Potatoes with Maple Drizzle
Christmas / Sides / Winter
4 portions
Ingredients
FOR THE Roast Potatoes
- 1 kg Maris Piper potatoes
- 100 g duck or goose fat, or 100ml olive oil
- 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
- maldon salt to serve
Method
parboil potatoes
- Preheat oven to 200°C/gas mark 6 and place a large roasting tin inside to heat.
- Peel potatoes and cut into 4 even pieces.
- Place potatoes in a large pan with enough water to barely cover. Add salt and bring to a boil.
- Reduce heat and simmer uncovered for 2 minutes.
Roast potatoes
- Add duck or goose fat (or olive oil) to the hot roasting tin in the oven, heating for a few minutes until hot.
- Carefully add potatoes to the hot fat in the roasting tin and turn to coat evenly.
- Spread potatoes out in a single layer with space around each piece.
- Roast for 15 minutes, then turn potatoes and roast another 10–20 minutes until golden and crisp.
maple drizzle
- About 10 minutes before end of cooking, pour maple syrup over the potatoes to create a golden glaze.
- Finish with Maldon salt to taste and serve immediately.
Maple syrup and potatoes make for a great combination in this wonderful roast potato recipe. Crispy on the outside, soft in the middle and drizzled with pure maple syrup, these roast potatoes are a thing of beauty. The perfect side dish for a wide range of meals.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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