Roast Potatoes with
Hobros Umami Porcini Himalayan Salt

Supercharge your Sunday roast potatoes with our super recipe!

You will need to use a good, floury potato – our favourites are Maris Piper or King Edward's. You will also need some fat to roast them in – you can use a good rapeseed oil, or preferably something like pork fat which is our absolute favourite, or beef lard or goose fat.

In a large pan of salted water par boil good sized potatoes for 12 minutes. Drain into a colander and leave to dry out and cool. Transfer the potatoes into a large bowl, and drizzle a good amount of rapeseed oil over the potatoes. Using your hands, roll the potatoes around in the oil so that they are lightly coated – whilst doing this you will naturally rough up the potatoes so they go fluffy around the edges. These fluffy bits will crisp up in the oven for even nicer potatoes!

Heat the oven to 200oC – fan-assisted works best if available. In a large roasting tray, melt a good amount of your choice of fat in the oven until hot, then carefully tip the potatoes into the tray, rolling about to coat. Sprinkle a very liberal dusting of Umami Porcini Himalayan Salt over the potatoes and return to the middle shelf of the oven for approximately 45 minutes to 1 hour, or until the potatoes are really golden in colour. Halfway through the roasting, turn the potatoes once.

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