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Amazing Wagyu Roast Potatoes 

super crispy

Have you ever heard the Japanese phrase "Mottainai"? It can translate as "What a waste". It encompasses "reduce", "reuse", "recycle" and "respect". This phrase was used on Kenyan environmentalist Wangari Maathai's speech at G8 summit in 2015, quickly became a powerful slogan for environmental protection. We respect all of our products, aim for Mottainai zero-waste. Try our Wagyu Tallow Roast Potatoes to save beef fat. Itadakimasu.

SERVES: 2 COOKS IN: 60 MINUTES DIFFICULTY: EASY

Ingredients

  • 400g Potatoes (peel and dice into medium chunks)

  • 8 tbsp Kobe or Wagyu Beef Tallow (minced)

  • Small Handful Picked Rosemary Leaves (finely chopped)

  • 2 Garlic Cloves (minced)

  • 1 tbsp Sun Flower Oil

  • 1 tsp Extra Virgin Olive Oil 

  • 1 tbsp Sea Salt

Method

  1. Make the rosemary garlic oil. Add the rosemary, garlic, sunflower oil and extra virgin olive oil into a bowl and mix well.

  2. Preheat the oven to 190ºC/375ºF/gas 5. Place tallow in a roasting pan and place the pan in the oven to melt.

  3. Transfer the potatoes into a large pot, cover with cold salted water and parboil for 10 minutes. Drain the potatoes into a colander. Shake it rough and fluff up the exterior. This will help to make them crisper the results.

  4. Transfer the potatoes into the roasting pan with the melted tallow. Turn and roll them around so they are coated all over then sprinkle with salt.

  5. Pop back into the hot oven for 40 to 45 minutes, or until it turns golden brown.

  6. Pour the rosemary garlic oil all over the potatoes and mix well.

 

You can sprinkle Aonori (green laver) to make it more Japanesey, it's a perfect beer munchy.