Roasted Garlic and Chilli Potatoes

4 tbsp Roasted Garlic & Chilli Marinade 1.5kg Maris Piper or King Edward potatoes (Peeled and cut into chunks) 4 tbsp Olive Oil or goose fat (optional, for extra richness) Salt (to taste) Fresh coriander (for garnish, optional)

Place the potato chunks in a large pot of salted water. Bring to a boil, then simmer for 7-10 minutes until the edges are just soft. Drain the potatoes and let them steam dry in the colander for a few minutes. Shake the colander gently to rough up the edges—this helps create crispy exteriors. Preheat the oven to 200°C (fan). Heat olive oil (or goose fat) in a large roasting tray in the oven for 5 minutes until shimmering. Carefully toss the potatoes in the hot oil, ensuring they’re well-coated. Season generously with salt. Roast for 40-50 minutes, turning occasionally, until golden and crisp. In the last 5 minutes of roasting, toss the potatoes with our Roasted Garlic & Chilli Marinade. Return to the oven to caramelise slightly and absorb the flavours. Sprinkle with fresh coriander for a vibrant finish (optional), and serve.