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Michelin-trained chef Poppy O’Toole is the self-proclaimed “potato queen”, and she has a huge 2.9M followers on her TikTok account @poppycooks. The chef said: “These are my garlic, shallot and herb wine reduction roast potatoes and they’re absolutely delicious.”
The potato aficionado described how she makes the delicious side, that would be perfect with Christmas dinner. She said: “So we’re going to parboil some potatoes in some stock, leave them to steam dry.
“Get them into a hot tray of oil in the oven and then we’ll sprinkle over a little bit more hot oil to make sure they get nice and crispy. Then get them into the oven at 180 degrees Celsius fan for 50 minutes.
“In that time we’re going to make a reduction. So we’ve got some rosemary, we got some thyme chopped up nice and fine.
“We’ve got garlic chopped up we’ve got shallot nice and diced and then into the hot pan, you’re gonna get some white wine. You’re going to reduce it down, add the shallots and the garlic. Once it’s reduced by half add the butter and your herbs and then when your potatoes are done, toss them in get them coated and it is got this lovely acidic herbal garlicky, deliciousness for your Christmas dinner.
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Garlic shallot and herb wine reduction roast potatoes recipe
- White wine for cooking
- Peel and chop potatoes before parboiling them in some stock
- Leave the potatoes to steam dry
- Heat a tray of oil in the oven and then add your potatoes
- Sprinkle over a little bit more hot oil to make sure they get nice and crispy
- Roast the potatoes for 50 minutes at 180 degrees Celsius
- While the potatoes are roasting, chop rosemary, thyme, garlic, and shallots
- Heat your pan and add white wine
- Reduce the wine and add then add the shallots and the garlic
- Once it’s reduced by half add the butter and your herbs
- When it’s done take off the heat
- When your potatoes are done, toss them in the reduction
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