No Christmas table is complete without a piping hot pile of roast tatties, and so a group of Scottish cold-pressed rapeseed oil producers have teamed up with a top Scottish chef to put together a recipe to help Scots stay healthy this Christmas by making simple tweaks to their cooking.
The Scottish Rapeseed Oil Group (www.scotrapeseedoil.co.uk) have got together with Jacqueline O’Donnell, chef and proprietor at The Sisters Restaurant in Glasgow, to put together a recipe for the perfect roast tattie this Christmas.
Ideal for roasting, frying, baking and drizzling, cold-pressed rapeseed oil is a rich source of vitamin E and is high in antioxidants, as well as being high in Omega 3 and 9.
Before getting started, there are a couple of tips for ensuring your roasties are the best of the bunch. The variety of potato is important and a dry potato, such as maris piper, markies or fianna, is ideal for roasting. Secondly, always put the potatoes into hot oil as they will soak up less fat and will crisp up better, and for extra crispy roast potatoes, after par boiling, shake the pan to roughen up the outside of the potatoes.
RECIPE – ROAST POTATOES MADE WITH SCOTTISH COLD PRESSED RAPESEED OIL
- Tatties (about 150g / 6 oz per person)
- Scottish Cold Pressed Rapeseed Oil: a generous couple of glugs
- Sea salt
- Pre heat the oven to 200oC / 400oF / gas 6.
- Heat the rapeseed oil in a roasting tray on the top shelf of the oven until very hot.
- Cut the tatties into even sizes (you don’t even need to peel them).
- Place the tatties in a pan and pour boiling water over them. Boil for 8 minutes.
- Drain off the liquid, but remember save some for gravy.
- Either put the tatties into a sieve, colander or back in the pot with the lid on.
- You need to duff them up by giving them a good shake to flake the edges, looking quite powdery round the edge (that’s for the crispy bit).
- Take the roasting tray from oven and place it on the hot stove top.
- Put the tatties in tray and coat all with the rapeseed oil to prevent sticking.
- Now pop them into the oven, close the oven door and leave for 45mins. (You don’t need to turn them).
- Have the table ready with everything there including your guests. Sprinkle with salt and take the oven tray straight to table.
The Scottish Rapeseed Oil Group was formed in 2014 after the six producers involved decided to pool their resources to promote Scottish cold-pressed rapeseed oil.
The six cold-pressed rapeseed oil producers can be found at:
- Black and Gold www.blackandgoldoil.co.uk
- Cullisse www.cullisse.com
- Mackintosh of Glendaveny www.mackintoshofglendaveny.co.uk
- Ola Oils www.olaoils.co.uk
- Summer Harvest www.summerharvestoils.co.uk
- Supernature Oils www.supernature.uk.com
Based all around Scotland, the six producers work together to promote their product. They all sell their own cold-pressed rapeseed oil, as well as a range of infusions, salad dressings and beauty products.
Graham Young, Industry Development Director at Scotland Food & Drink, which works alongside the group, had the following to say about the recipe:
“The health benefits of Scottish Cold Pressed Rapeseed Oil are numerous, including being lower in saturated fats than other cooking oils, and being high in Vitamin E and Omega 3. Perfect for those who want to indulge over Christmas with a clearer conscience. Scottish Cold Pressed Rapeseed Oil is a really versatile product, especially at Christmas time, and if you like a deliciously crispy roast potato alongside your turkey, then this is definitely a recipe for you.”