SOFT ROASTED POTATOES RECIPES

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

Steps:

• On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
• Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
• Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
• Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
• If desired, finish with an extra season of salt and pepper.