Poppy's Beef, Sage and Onion Roasties
Ingredients - Serves 4
4-5 large maris piper potatoes, peeled
2 beef stock cubes
1 tbsp vegetable oil
100g beef dripping
2 large brown onion
2 tbsp flaky sea salt
3 tbsp crispy fried onions
4 sprigs of sage
3 cloves of garlic
Method - Air Fryer
1. Cut your potatoes into quarters. You want them to still be a bit chunky.
2. Pop the potatoes in a pan of cold water and season very heavily with table salt - it needs to taste like seawater. Add in the beef stock cube.
3. Bring the boil and cook for 10-15 minutes until tender.
4. Drain the potatoes in a colander and put a clean tea towel over the top to steam dry for 15 minutes. Put in a bowl and drizzle over the olive oil and melted beef fat, then toss to coat.
5. Pop into the air fryer for 10 minutes at 180ºc/350ºf, then add in the onion and cook for another 20 minutes.
6. Meanwhile, put the salt, crispy onions, garlic and sage into a mortar and pestle if you have one, if not use the end of a rolling pin to crush the salt and onions to make it slightly finer and help to combine them.
7. Sprinkle in the sage salt and cook for a final 5 minutes.
8. Serve with extra of the flavoured salt and some more crispy onions sprinkled over the top.
Method - Oven
1. Cut your potatoes into quarters. You want them to still be a bit chunky.
2. Pop the potatoes in a pan of cold water and season very heavily with table salt - it needs to taste like seawater. Add in the beef stock cube.
3.Bring the boil and cook for 10-15 minutes until tender.
4. Drain the potatoes in a colander and put a clean tea towel over the top to steam dry for 15 minutes.
5. Preheat the oven to 190ºc/375ºf.
6.Pour the vegetable oil and chopped beef dripping into a roasting dish and put in the oven to heat up.
7.When the oil is hot, carefully pour the potatoes into the oil and give them a turn so they all get coated.
8.Roast them in the oven for 30 minutes to get crispy and golden.
9. Meanwhile, put the salt, crispy onions, garlic and sage into a mortar and pestle if you have one, if not use the end of a rolling pin to crush the salt and onions to make it slightly finer and help to combine them.
10. Throw the onions into the tray with the potatoes and stir. Leave to cook for 25 minutes.
11. Stir the sage into the salt mix and sprinkle this all over the potatoes and toss.
12. Return the potatoes to the oven for 10 minutes to finish cooking.
Serve with extra of the flavoured salt and some more crispy onions sprinkled over the top.
