
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
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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
Method
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Make the rosemary garlic oil. Add the rosemary, garlic, sunflower oil and extra virgin olive oil into a bowl and mix well.
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Preheat the oven to 190ºC/375ºF/gas 5. Place tallow in a roasting pan and place the pan in the oven to melt.
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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.
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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.
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Pop back into the hot oven for 40 to 45 minutes, or until it turns golden brown.
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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.