This is part of the $80 Family Favourites Christmas Lunch for 6 people.
Links to the full menu and prep guides will be published at the end of the week.
Over the last few years I have lost count of friends who have told me they feel nervous about cooking for me. This is a tremendous shame for many reasons: First of all, I would never, NEVER want my friends to feel nervous around me for any reason. Secondly, I cook so much and so frequently that I am pathetically grateful for a toasted cheese sandwich if it means I don’t have to do it myself. Thirdly, I’m not exactly a food snob – I haven’t reached that point where only the very best is good enough and if I ever do reach that point, I hope my friends bitch-slap me back to reality.
But the biggest reason I think this is a shame is because my friends are all awesome cooks and that should never be forgotten in the transaction. Sure, they might not like cooking as much as I do, and they might not do it for a living, but they have great ideas and meals of their own. To not showcase that, to not give them the chance to brag about it, to not sit there and gush about it would be criminally negligent of my friendship.
So. This brings me to Mark’s roasties. Mark is a garrulous, hail-fellow-well-met sort of guy and we have a terrific friendship. We solve the problems of the world he and I, but since he moved across town we don’t always hang out at his place. In fact this was the first time he had invited me there and he cooked lunch of roast lamb and these sensational potatoes, which were so good I immediately hit him up for the recipe and then I planned to showcase it for Christmas because they are that damn good. And so now that I have, I hope it confirms for him what I told him at the time: Food is ace, but friendship and company is what makes life worthwhile.
Serves 6 as part of a larger meal.
- 6-8 large potatoes (about 1.2kg)
- 3 eggs
- 1 tbsp mixed dried herbs
- 1 tsp dried rosemary
- 1 tsp sea salt
- 2-3 tbsp vegetable oil
Preheat the oven to 190°C.
Peel the potatoes and cut them into half or quarters if they are very large. Place them in a large saucepan of water and bring to the boil over medium heat. Cook for 3-4 minutes only.
Drain the water away and shake the potatoes up to roughen the edges a little.
Beat the eggs in a large dish. Toss the potatoes in the egg mixture to lightly coat them, then toss them in a bowl of the mixed herbs and salt.
Place the potatoes in a small roasting dish with the oil and bake for 45 minutes. Baste the potatoes with the hot oil or move them around a bit every 20 minutes so that they cook evenly. Cook for a further 30 minutes until crisped and brown. Serve at once.
$8.00 for six people as a side dish