Recipe detail

Name: Roast potatoes
Yield: 10
Cuisine: English
Ingredients: 100.0000 ml duck fat; 16.0000 tPcs potatoes (Maris Piper or King Edward); 8.0000 tPcs garlic cloves; 8.0000 tPcs thyme sprigs; 30.0000 g sea salt

Side dishes Roast potatoes

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: English

Download PDF Download BR2

Program steps

Preheating:
99 °C

To view the entire table, move the table to the right.

Steaming

Termination by time

00:10 hh:mm

99 °C

50 %

Transfer the potatoes on a diffrent tray

Hot air

100 %

Termination by time

00:30 hh:mm

180 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
duck fat	100	ml
potatoes (maris piper or king edward)	16	pcs
garlic cloves, finely chopped	8	pcs
a sprig of thyme	8	pcs
sea-salt	30	g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	0 kJ
Carbohydrate	0 g
Fat	0 g
Protein	0 g
Water	0 g

Directions

Parboil the potatoes on steam mode for 10 minutes..
Put the duck fat for the roast potatoes into an enamelled GN container and leave to melt for 1 minute in hot combi oven.
Add the potatoes to the GN container of hot duck fat, then sprinkle over the garlic cloves, thyme and salt and mix until the potatoes are well coated in the fat.
Return the GN container to the oven and roast for 30 minutes, or until golden and crunchy.

Recommended accessories

Enameled GN container