Michelin star chef, Chantelle Nicholson, shares her roast potatoes recipe
A member of the City Harvest Food Council, Chantelle is passionate about everything to do with sustainability, food waste, local food, and regenerative agriculture. The City Harvest Food Council is a thought leadership group raising awareness amongst decision-makers in the food industry, letting people know that working with City Harvest is easy, safe and life-changing.
Chantelle launched her sustainable and low-waste Mayfair restaurant, Apricity, in 2022.
I am delighted to be part of City Harvest’s Food Council. Their vital work feeds people who cannot access food, with food which would otherwise be wasted, fulfilling a need for people and planet.
– Chantelle
“Apricity is a low waste operation. We have consciously reconsidered everything we do from displaying the menu, how we wash the dishes and who supplies us. British produce is championed, to promote our wonderful makers, growers and farmers, and to ensure flavour is paramount, as well as reducing our outputs.”
Ultimate Roast Potatoes Recipe
“If you’re like me, and need the crispiest, fluffiest potatoes for your roast then follow along:
- Ensure you buy potatoes that are the best for roasting, at the time of year you’re buying them. There’s nothing worse than a potato with too much starch that burns before it crisps. I suggest Maris Pipers or Chippers Choice.
- Always prep in advance. Even better, if you have space, freeze them once boiled.
- Do a tester! Then you can check that there are no tears of soggy potatoes on the day … “
(Serves 4)
Ingredients:
-
12 medium-sized potatoes
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2 litres vegetable oil
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table salt
Method:
1. Scrub & peel your potatoes. Keep the peels and toss with oil & salt, spread on a single layer & bake at 170 until crisp, serve as a tasty snack!
2. Par-boil potatoes in salty water until almost cooked through (use a skewer to check. Drain well & shake in a colander to rough up.
3. Chill thoroughly, uncovered! Then either keep in the fridge, or freeze.
4. Heat vegetable oil in a deep roasting tray that will fit the potatoes in a single layer. Your oven needs to be at 200 degrees, fan. When hot, carefully, using tongs, add the potatoes into the hot oil, note, the potatoes should be submerged in the oil.
5. Roast for at least 45 minutes to an hour, turning twice.
6. Remove potatoes from the oil with tongs, into a colander to drain off extra oil. Season well, with fine salt.
7. Above all, be very careful!! Hot oil is dangerous!
8. Serve with oodles upon oodles of rich & delicious gravy.
“We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a zero-waste approach to cooking.”
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