These crispy roast potatoes are golden & crunchy on the outside, fluffy on the inside & roasted to perfection in nutrient-rich, grass-fed tallow by Thrive Foods—an incredible source of healthy fats, free from hormones & full of flavour. Paired with a fresh, zesty whipped ricotta dip infused with garlic & lemon, it is the most perfect side to a lunch or dinner!
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 2-4 | Time: 15 mins prep + 40 mins cook time
Ingredients:
- 6 potatoes, washed
- 2 tbsp Thrive Foods Tallow, heaped
- 375g ricotta
- 1 lemon, zest & juice
- 1 tsp garlic, minced
- 2 tsp onion powder
- 2 tsp parsley, dried
- 1 tsp chilli flakes
- 5-10 sage leaves
- 1 tsp salt
Method:
- Over high heat, begin boiling a large pot of water. Meanwhile, cut potatoes into medium pieces. The size of your potatoes will determine cooking time. Place into boiling water & parboil until just soft. Whilst this is happening, preheat your oven to 220°C fan forced. Place your tallow into a large baking dish & put in oven. Drain potatoes.
- Transfer parboiled potatoes to a large bowl & season with onion powder, parsley, sage leaves, chilli & salt. Mix until potatoes are completely cooked. Once tallow is melted & hot, carefully place potatoes directly in tray, coating with tallow. They should sizzle. Bake in oven until golden & crispy.
- Whilst potatoes are baking, in a small bowl whisk together ricotta, lemon zest, juice, garlic & salt. Set aside in fridge.
- Once potatoes are cooked, in a large bowl or plate generously cover the base with your ricotta dip. Place potatoes on top. Season with salt & extra sage leaves. Enjoy!
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