Receta de patatas asadas con salsa sriracha y coco

• 1 kg russet potatoes, peeled and cut into chunks
• 1 cup beef tallow (or you can use pork lard, duck fat or olive oil)
• 25 g melted butter
• 70 ml Marion’s Kitchen Coconut Sriracha
• 80 g sugar

Salt, for seasoning the water

Parboil the potatoes. Fill a large pot with water and bring it to the boil. Season generously with salt. Add the potato chunks and cook for about 15 minutes or until just cooked through and tender when pierced with a knife.

Drain the potatoes very well, then return them to the hot pot for a minute or two so the excess moisture can steam off. Set aside and allow them to rest and dry out a little. This helps them roast up extra crispy.

Preheat the oven to 230°C (210°C fan-forced).

Place a large oven-safe skillet or roasting tray over high heat. Add the fat and allow it to heat until hot. Add the potatoes and carefully baste and turn them so that every piece is well coated in the hot fat. Transfer the skillet or tray to the oven and roast for about 1 hour, turning the potatoes halfway through, until they are deeply golden and very crispy.

Once the potatoes are crisp and golden, remove the skillet or tray from the oven. Carefully drain off and discard the excess fat, leaving the potatoes in the pan. Pour the coconut sriracha glaze over the hot potatoes.

Return the pan to the oven and cook for a further 5-10 minutes, tossing once or twice, until the sauce has thickened slightly, coating the potatoes and looks glossy and sticky.

Pair this show-stopping pork belly with Green Curry Creamed Spinach and Crispy Sweet & Spicy Candied Pork Belly for a festive spread that’s both bold and comforting. A drizzle of extra Crispy Chilli Oil right before serving adds that perfect glossy finish for your Christmas table.