A Scottish chef has shared a simple ingredient that can give roast potatoes a "delicious crunch" — oatmeal. Ali Stoner, known online as Roving Haggis, says adding oatmeal to roast potatoes can revolutionise their texture.
Stoner, who now lives in Australia, posted the recipe on Instagram, saying: "If you have not tried these potatoes yet, get them in your to do list."
What is Skirlie?
When oatmeal is combined with beef dripping, it makes a traditional Scottish ingredient known as skirlie, or 'Scottish stuffing'. While commonly used in dumplings and mashed potatoes, it works equally brilliantly with roasties.
The chef said: "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!"
How to Make the Crispiest Roast Potatoes
The recipe serves four and uses a 1kg bag of baby potatoes, 30g oatmeal, three sprigs of rosemary, two cloves of garlic, zest of a lemon, 40ml beef dripping, olive oil, and flaky salt.
Place the potatoes into cold salted water and bring to the boil. Cook until completely tender — roughly 15 to 20 minutes — then drain and allow to steam for five minutes before arranging them on a baking tray and flattening with a potato masher.
Scatter with flaky salt and olive oil, then roast in a fan oven at 180°C for approximately 30 minutes until golden and crispy.
Finishing Touch
While the potatoes are in the oven, prepare the skirlie. Finely chop the rosemary, zest a lemon and crush the garlic, then combine in a bowl with 30g of oatmeal, a pinch of salt, and the melted beef dripping. Stir thoroughly to mix, then set aside until the potatoes are ready.
In a large bowl, tear the potatoes in half by hand, then crumble in the skirlie along with a drizzle of olive oil. Toss well to ensure the potatoes are thoroughly coated in the oatmeal mixture, then return to the oven and roast until deliciously crispy all over.
