Adding oatmeal to roast potatoes can make them deliciously crunchy, according to a Scottish chef. The simple ingredient, combined with beef dripping, forms a traditional Scottish coating called skirlie.
Chef's Traditional Technique
Ali Stoner, known as Roving Haggis on Instagram, shared the recipe. He said: "If you have not tried these potatoes yet, get them in your to do list." The chef, who now lives in Australia, recommends mixing oatmeal with beef dripping to create skirlie, also known as 'Scottish stuffing'.
Stoner recalled: "When I was growing up we would often have oatmeal and butter on our boiled potatoes. Particularly on new seasons Ayrshires, if you are Scottish you will know how good they are. So it just made sense to do a roasted potato version of this memory! Who doesn’t love a roast potato!"
Recipe for Four
The recipe serves four and uses 1kg of baby potatoes, 30g of oatmeal, three sprigs of rosemary, two cloves of garlic, zest of a lemon, 40ml of beef dripping, olive oil, and flakey salt.
To prepare, boil the potatoes in salted cold water until very tender, about 15 to 20 minutes. Drain and let them steam for five minutes, then place on an oven tray and crush with a potato masher. Sprinkle with flakey salt and olive oil, and roast at 180C (fan) for about 30 minutes until golden and crispy.
Making the Skirlie Coating
While the potatoes cook, make the skirlie by finely chopping rosemary, zesting a lemon, and crushing garlic. Mix with 30g of oatmeal, a pinch of salt, and melted beef dripping. Leave to set until the potatoes are ready.
Once the potatoes are roasted, tear them in half by hand, crumble in the skirlie, and drizzle with olive oil. Mix thoroughly to coat the potatoes, then roast again until they are crispy all over.
