Crispy Bavarian Potatoes

Directions

1. Preheat your oven to 180°C.

2. Cut the potatoes into small, even-sized cubes so they cook and crisp up evenly.

3. Place the potatoes into a large pot of water and bring to the boil.

4. Boil for around 10 minutes, or until the potatoes are just fork tender.

5. Drain the potatoes well, then let them cool slightly and steam dry. The drier they are, the crispier they’ll get.

6. Add enough beef tallow or oil to a large baking tray to cover the base by about 1cm.

7. Place the tray into the oven for 5 minutes to heat the tallow or oil.

8. Carefully remove the hot tray from the oven and add the potatoes.

9. Increase the oven temperature to 225°C.

10. Roast the potatoes for 45–60 minutes, flipping them every 15 minutes, until they are golden, crunchy and crispy on the outside.

11. Remove the potatoes from the oven and season generously with Lane’s Bavarian Rub while they’re still hot.

12. Plate them up, then finish with chopped chives and grated parmesan cheese.

13. Serve straight away while hot and crispy.