“You roast them.” Fergus came to the rescue once more…’ -Dragonfly in Amber, chapter 32, “Field of Dreams”
Fergus’ Roasted Tatties have been both a dream and a rescue to my question “What should I make along with this dish?”
Found on page 206 of Outlander Kitchen, this recipe is greatly enjoyed by the family.
The first time I made them, I prepped them the night before- peeling, cutting, boiling the potatoes. Then I placed them in a zip-bag with the oil and the seasonings and left them in the refrigerator overnight. I think that helped the tatties absorb the flavors.
The second time I made them, I prepared them the night we were going to eat them. They were still delicious, but not as flavorful as the previous time. Maybe prepping the night before is the way to go, or maybe my family just requires me to increase the seasonings portion. Even prepping the tatties just a few hours before cooking will enhance the flavor.
I thought quartering the potatoes, as the recipe calls for, would be too big of chunks, so I made them much smaller. I discovered why larger pieces work better- when mixing the potatoes in the oil and herbs, the smaller pieces tend to crumble and makes it more difficult to stir evenly. I still think quartering the potatoes will leave too large of pieces, but cutting them into eighths works better for my tastes.
Test it out and see what size potato chunks you and your family prefer.
The onion is to be cut into 8 wedges. I found it helps to separate the layers so they can become crispy. The mixed texture of soft and crunchy adds to the deliciousness of the tatties.
Fergus’ Roasted Tatties will remain one of my favorite stand-by side dish recipes. Thanks for saving the day, Fergus!
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