Ek kan hier byvoeg dat die mense vroeer jare die aartappeltjies ook by die skaapboud in die oond gesit het, dan was die skaapboud-sous gereeld oor die aartappeltjies gedrup tot dit goudkleurig gebraai was. Heerlik.
Dit bly 'n treffer op enige tafel.
Ingredients
- 2kg large floury potatoes, such as King Edward, quartered
- 75ml olive oil or 75g beef dripping or goose fat
- Fresh thyme sprigs, to garnish
Method
- 1. Drop the potatoes into a large pan of boiling salted water and cook for 6 minutes. Drain and shake the potatoes in the dry saucepan with the lid on to rough up the edges so the potatoes crisp up well in the oven.
- 2. Heat the oil or fat in a roasting tray on the hob. When hot, toss the potatoes in the fat, coating well. Sprinkle with sea salt and put in the oven with the turkey (at 180°C/fan 160°C/gas 4) for 30 minutes, spooning over the hot oil every now and then.
- 3. When you remove the turkey to rest, increase the oven to 200°C/fan180°C/gas 6 and roast for a further 30 minutes until golden and crispy. Garnish with thyme sprigs.
