使用与迷迭香混合的肯特油菜籽油制作完美的烘焙食品

使用与迷迭香混合的肯特油冷榨菜籽油，为您的节日烤土豆增添额外风味 – 与鹧鸪或鹅搭配特别美味!

肯特油菜籽油与迷迭香混合而成，味道最鲜美, 每次都酥脆可口的烤肉, 它们是您节日盛宴的完美搭配. Fancy trying them for yourself? Here’s our recipe:

原料

方法

Peel & chop potatoes before par-boiling – remember to add salt.
Add the Kentish Oils Rapeseed Oil blended with Rosemary to a roasting tray and heat through in the oven for a few minutes at 180ºC before attending to the potatoes.
Once potatoes start to soften, drain in the colander and leave for 3 minutes before giving them a good shake, then gently score the outside with a fork to ensure they become golden and crispy.
Add the potatoes to the baking tray when the oil is hot, ensuring all are well coated with oil. Add a few garlic cloves for flavour.
Roast for 45 minutes or until potatoes are golden & crisp, then remove from the oven and slightly squash the potatoes with a masher before adding a few sprigs of fresh rosemary and another tiny drizzle of the oil.
Cook for a further 20-30 minutes until perfect, then serve to the table.

Kentish Oils blended with Rosemary is available to buy via the website or from independent retailers and farm shops across the South East.