easyTime:1-2 hoursServes:6-8 as a side dish
A properly roasted potato is a thing of beauty,and the perfect side to so many main-course heroes. It’s enough to cook them in duck fat or luscious,quality extra virgin olive oil,after an initial boil to create a rough texture that crisps up in the oven.
But I simply adore them with a herbed fromage blanc. Its fragrant,tangy and creamy accents making the potatoes a real showstopper. Fromage blanc (fresh cow’s-milk cheese) is available at this time of year from specialist delis,but you can also use goat’s curd.