Brown butter roasties with pork crumbs
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Brown butter roasties with pork crumbs

By Tom Kerridge

Contains pork – recipe is for non-Muslims/non-pork eaters.

Make roast potatoes even more indulgent with browned butter and pork scratching crumbs. They’re dangerously moreish

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 313
  • fat 18g
  • saturates 8g
  • carbs 30g
  • sugars 0g
  • fibre 3g
  • protein 6g
  • salt 0.4g

Ingredients

  • 800g Maris Piper potatoes, cut into bite-sized cubes
  • 2 tbsp sunflower oil
  • 50g butter
  • handful of parsley leaves, chopped
  • 20g salted pork scratchings, lightly crushed (optional)

Method

  1. Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling salted water for 4-5 mins until just tender. The potatoes can be boiled up to 24 hrs ahead and chilled. Put the oil and butter in a shallow roasting tin and heat in the oven until the butter is sizzling. Carefully add the potatoes to the hot tin and roast for 30 mins.

  2. Shake the tin, then continue to roast for 10-15 mins until golden and crisp all over. Toss through the parsley and spoon into a serving bowl, then scatter over the pork scratchings, if using, and serve.

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