Roast potatoes with a pine salt
- Side
- 12
- 1 hour 15 minutes
Try our festive pine salt on your Christmas roasties. Finishing salts have long been a way to season vegetables or cuts of meat, and pine is much-loved by chefs for its ability to infuse flavour into savoury and sweet dishes alike. It has a herbaceous, grassy flavour with an evocative aroma. You can pick some pine sprigs off your Christmas tree! Just make sure to use organic Douglas fir pine needles (see note). Paired with Christmas favourites rosemary, sage and thyme. For extra festive cheer, serve in Portmeirion’s Botanic Garden Christmas Holly collection.
Health and safety: When buying or foraging pine needles, make sure to use an edible variety and make sure it is organic (to avoid pesticides). Do not consume needles from yew trees as they contain a deadly toxin (yew needles are generally flat and have pale green or white bands on the underside).
Ingredients
Metric
Imperial
PINE SALT
- 10g of rosemary, leaves picked
- 5g of sage leaves
- 20g of flat-leaf parsley
- 1 tsp thyme leaves
- 2 tbsp of organic Douglas fir pine needles, (see note), needles stripped and roughly chopped
- 30g of salt
Method
Preheat the oven to 220°C. Preheat the goose fat a large roasting tray in the oven
- 200g of goose fat
Place the potatoes in a large saucepan (or 2) and cover with cold water. Bring to the boil and cook for 10 minutes until the edges are just beginning to soften
- 2.8kg potatoes, a floury variety such as Maris Piper, King Edward, peeled and chopped into large, even-sized chunks
Drain the potatoes and let them steam dry for a few minutes. Return them to the saucepan and shake vigorously to roughen the edges
Remove the roasting tray from the oven and carefully add the potatoes. Baste the potatoes in the fat with a large spoon
Roast for 45 minutes until deeply golden and crispy, turning and basting the potatoes every 15 minutes
For the salt, place the fresh herbs, pine needles and salt into a small food processor. Blitz everything together until finely ground and vibrant green
- 10g of rosemary, leaves picked
- 5g of sage leaves
- 20g of flat-leaf parsley
- 1 tsp thyme leaves
- 2 tbsp of organic Douglas fir pine needles, (see note), needles stripped and roughly chopped
- 30g of salt
Remove the potatoes from the oven and transfer to a large bowl. Sprinkle over a generous amount of the pine salt and toss well (this will make more than you need). Transfer the potatoes to a serving dish, sprinkle a little extra herb salt over the top and serve with your chosen accompaniments
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