Roast Duke of York

The potatoes on the weekly markets here are called Afra, Annabelle, Belana (new for Linda), Augusta, Leyla, Linda or Sieglinde and they are young varieties. Only in special shops you get the heirloom varieties from TenderTender * on page 431/432. I got a „vegetable package“ from Essbare Landschaften (edible pastures) with Duke of York, Belle de Fontenay and almond potatoes.

©Kartoffel-Collage mit Duke of York

Nigel Slater combines on page 452 new potatoes with robust salami and olives, my gentlemen prefered Frikadeller and onions.

©roast Duke of York with frikadeller

A delicious and easy way to serve potatoes.

Roast Duke of York

YIELD: Serves 3 as a side

©roast Duke of York

INGREDIENTS:

  • 500 grams new potatoes, I used Pink Duke of York
  • 1 bushy sprig rosemary, leaves chopped
  • olive oil

SOURCE

Bild *

modified by Ulrike Westphal from:
Nigel Slater
Tender Vol. ITender Vol. I *
ISBN 978-0007248490

INSTRUCTIONS

  1. Set oven to 200 °C. Rub the loose skin from the potatoes, wash and dry. Cut in pieces of your liking.
  2. Pour a good glug of olive oil on the potatoes and crumble the rosemary over the potatoes.
  3. Season and roast for 30 to 40 minutes, till the potatoes are golden and crisp.

total time: 50 minutes
preparation time: 10 minutes
cook/baking time: 30 – 40 minutes

 
 
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For all other great August Potluck! recipes visit the I heart cooking clubs site

more Nigel Slater recipes

6 thoughts on “Roast Duke of York

  1. Pingback: Rezepte von Nigel Slater - kuechenlatein.com

  2. Tina

    Roasted potatoes with Rosemary is a natural combination. I more of a potato lover while my southern husband likes rice more. We compromise and have potatoes and rice in equal amounts as a sides.
    Love this post.

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  3. Zosia

    Your roast potatoes look so golden, crisp and delicious. This is one of my family’s favourite ways of eating them, and with that meat patty, would devour that plate of food in no time at all!

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