“My Nan always made the crispiest potatoes,” recalls Thomas. “She’d add a little bacon or beef drippings, which made it savory, too.” In his version, the potatoes get coated in a deeply flavored paste made from anchovies, fennel, and rosemary that forms a delicious brown crust during roasting.
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To get the best browning, the potatoes need room; if you don’t have two large roasting pans (you’ll need one for the roast), prepare the potatoes earlier in the day, then transfer them to a 9×13-inch baking dish and store uncovered at room temperature. Reheat briefly in the oven before serving.
Really really good and crispy! Created a bit of a smoke show in my kitchen though!
Best roast potatoes I've ever made. Don't be scared off by the anchovies if you haven't tried it. They are essential to success but you don't taste them. They are a catalyst for other flavours.
I added a little more seasoning and I think they came out perfectly.
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