Ingredients
- 2kg brushed Desiree or Dutch Cream potatoes, peeled and cut into 4cm chunks
- 2 tbsp sea salt
- 2 cups (500ml) vegetable oil
- 80g block truffle pecorino
- 1⁄2 cup fresh rosemary leaves, picked
- 1 cup (125g) sea salt flakes
Serves: 12
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Method
- Place potatoes in a large pot and cover with cold water; add salt. Bring to the boil over high heat then simmer for 20 minutes or until cooked through and potato breaks open when tested with a fork. Drain and transfer to a tray to allow any excess steam to evaporate.
- In the meantime, set the oven to hot air, 210°C (fan forced). Pour vegetable oil in a Gaggenau enamel oven tray and place in the oven to heat up, preferably on telescopic rails. Very carefully and with the tray still in the oven, transfer potatoes to hot oil with tongs. Ensure potatoes are coated in oil and not touching to allow for circulation of heat. Roast for 20 minutes then turn potatoes over to ensure browning on all sides, and roast for a further 20 minutes.
- Meanwhile, prepare Rosemary Salt by placing rosemary and salt in a food processor bowl with a sharp blade attached. Process until the mixture resembles table salt and is green; spread over a tray in a thin layer to allow to dry.
- Carefully remove the tray of potatoes from the oven and transfer to a tray lined with paper towel to drain. Transfer to a serving bowl, sprinkle with some of the rosemary salt and top generously with finely grated truffle pecorino. Serve immediately.
