Roast potatoes with bay leaves.

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I had some of these Vitellote potatoes in my veggie box, and indeed they are the most extraordinary shade of purple.  Cooked in their skins, they are almost black and fairly small, so resemble  the droppings of a medium sized animal.  Taste good, though.

I had some of these Vitellote potatoes in my veggie box, and indeed they are the most extraordinary shade of purple. Cooked in their skins, they are almost black and fairly small, so resemble the droppings of a medium sized animal. Taste good, though.

  • 8 medium sized roasting potatoes.
  • 12 large bay leaves, fresh if possible
  • Celtic sea salt
  • 6 fl oz/180 ml/¾ cup chicken stock.  Fresh.  Not a horrible cube.
  • 4 fl oz/120ml/½ cup goose fat.

Serves 4.

  1. Heat the oven to 200°C/400°F/Gas mark 6.
  2. Scrub the potatoes.  You can peel them if you’d rather.
  3. Cut about 8 slits in each potato, each slit being about ¼”/.5 cm.
  4. Cut the bay leaves into strips.
  5. Pour some of the goose fat into a baking tray to coat it, and put the potatoes into the pan.
  6. Put a strip of bay leaf into each slit in the potatoes and sprinkle with salt if the stock is not salty.
  7. Bring the stock to the boil and pour around the spuds.
  8. Pour over the rest of the goose fat.
  9. Put in the oven for about 40 mins until cooked and brown.  There should be no liquid left in the pan.
  10. Remove the bay leaves before eating.

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