50
750g Scotty Brand Potatoes leftover from Christmas Day*
1 tbsp rapeseed oil
150g camembert or any other festive cheese, diced into cubes
50g cranberry sauce
200g pancetta
Bunch of thyme
Leftover sprout leaves
Sea salt flakes
For the perfect roast potatoes:
Preheat the oven to 200°C fan/220°C.
Peel 2kg of Scotty Brand Potatoes and chop into even 4cm sizes. Put into a large pan of cold water with a good amount of salt. Bring to the boil and cook for 5 minutes.
Drain well, put back into the pan add 2 tbsps. plain flour and 1 tsp baking powder. Put the lid on and give the potatoes a good shake to roughen up the edges. Take the lid off and leave to steam for 5 minutes while you heat 3 tbsps. olive oil and 3 tbsps. rapeseed oil in a large shallow baking tray in the oven.
Once the oil is very hot, very carefully tip the potatoes into the tray. Spend time coating each potato in the oil making sure they are not overcrowded and are in one even layer. Sprinkle over plenty of sea salt flakes and roast for 45 minutes – 1 hour until golden brown and crispy. Turning them occasionally. Sprinkle with more sea salt flakes to serve.
For the leftover dish:
Preheat the oven to 160°C fan/180°C.
Put your leftover Scotty Brand roast potatoes onto a large roasting tray and drizzle with 1 tbsp rapeseed oil. Roast for 15 minutes until they start to crisp up again.
Meanwhile, panfry the pancetta until golden brown and crispy, adding any leftover sprout leaves for the last few minutes of cooking. Leave to drain on kitchen paper.
Remove the potatoes from the oven, scatter over the cheese and thyme leaves and roast for another 5 minutes until the cheese is slightly melted.
Pile the potatoes onto a large plate and top with the pancetta, sprout leaves, extra thyme and sea salt flakes. Top with cranberry sauce and enjoy.
