Amazing Wagyu Roast Potatoes
super crispy
Have you heard of the Japanese term "Mottainai"? It means "What a waste" and promotes the values of reducing, reusing, recycling, and respecting resources. The phrase gained global recognition after Kenyan environmentalist Wangari Maathai used it in a speech at the G8 summit in 2015, advocating for environmental protection. At our company, we strive for zero-waste and respect all of our products. Try our Wagyu Tallow Roast Potatoes recipe, which makes use of beef fat to minimize waste. Itadakimasu.
SERVES: 2 COOKS IN: 60 MINUTES DIFFICULTY: EASY
Ingredients
Method
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400g Potatoes (peel and dice into medium chunks)
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8 tbsp Kobe or Wagyu Beef Tallow (minced)
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Small Handful Picked Rosemary Leaves (finely chopped)
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2 Garlic Cloves (minced)
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1 tbsp Sun Flower Oil
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1 tsp Extra Virgin Olive Oil
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1 tbsp Sea Salt
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First, make the rosemary garlic oil by combining the rosemary, garlic, sunflower oil, and extra virgin olive oil in a bowl. Mix well and set aside.
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Preheat the oven to 190ºC/375ºF/gas 5. Place the tallow in a roasting pan and put it in the oven to melt.
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While the tallow is melting, transfer the potatoes to a large pot, cover them with cold salted water, and parboil them for 10 minutes.
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Drain the potatoes into a colander and give them a rough shake to fluff up the exterior, which will help make them crisper.
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Transfer the potatoes to the roasting pan with the melted tallow. Roll them around to coat them all over, and sprinkle with salt.
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Put the roasting pan back in the oven for 40 to 45 minutes, or until the potatoes are golden brown.
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When the potatoes are done, pour the rosemary garlic oil all over them and mix well.
If you like, you can sprinkle Aonori (green laver) over the potatoes to give them a Japanese touch. These potatoes are a perfect beer snack. Enjoy!