Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

Roast Potatoes

  • Roosters (versatile & locally grown)
  • Olive oil of your choice (I love goose fat or olive oil)
  • Salt
  • Pepper
  • Garlic cloves,
  • Rosemary

Tarragon Aioli

  • 1 cup mayo
  • 3 minced garlic cloves
  • 2 tables spoons minced tarragon leaves
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt

Cooking time: 20 MIN

Roast Potatoes

  1. Peel & quarter some rooster potatoes
  2. par-boil in salted water, drain and then shake violently in the pot. This creates ‘fluff’ which = crispiness when you roast
  3. Heat 1 or 2 tablespoons of oil (olive or goose fat) in a roasting tin until its red hot. Place potatoes in and toss around until they all have a slick coat of oil. Dress with sea salt & black pepper. A few garlic cloves and rosemary is also fab
  4. Roast in an oven at 200 until lightly roasted which should take about 15/20mins
  5. Take them out and slightly crush them, put them back in until they’re golden brown and crispy AF

Tarragon Aioli

You can make it from scratch like I did in the video, but here’s a super simple alternative that you can whip up in seconds:

  1. Method: In a bowl, mix the mayonnaise, garlic, tarragon, lemon peel, lemon juice, and mustard. Add salt to taste.

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Lekker van bij ons Bord Bia European Potato Trade Association