Recipes: Scottish Neeps and Tatties & Super Crispy Roasted Potatoes

Scottish Neeps and Tatties 

Delicious with a roast, a delectable cottage pie, sausages or a traditional haggis!

• 400g waxed turnips (peeled and medium diced)
• 400g carrots (peeled and medium diced)
• 400g Yukon gold potatoes (peeled and medium diced)
• 125g Cow’s Creamery salted butter (cubed)
• 5g mustard powder
• Salt and pepper to taste 

1. Bring a large pot of water to a boil with a pinch of salt.
2. Place the turnips and carrots in the water and simmer for about 15 minutes.
3. Add the potatoes to the pot and continue simmering until everything is fork tender.
4. Drain the water and let the vegetables sit in the colander to dry out for about 5 minutes.
5. In a large bowl, add cooked vegetables, butter, mustard powder, salt and pepper.
6. Mash together. Chef James likes a rough mash with a bit of texture, but a smooth mash is also good!
7. Serve your neeps and tatties hot alongside your Olliffe Cottage Pie or other family favourites.

Super Crispy Roasted Potatoes 

Serve these indulgent potatoes with just about anything—they’re that good!

• 2 kg Yukon gold potatoes (peeled and cut into large pieces)
• 100g Olliffe portioned duck fat
• 20g kosher salt
• 5g baking soda
• ½ bunch fresh rosemary (picked and finely chopped)
• ½ bunch fresh thyme (picked and finely chopped)
• 15g paprika
• 3 cloves garlic (minced)
• 10g ground black pepper 

1. Preheat oven to 450°F
2. Bring 3L of water to a boil. Add in the salt and baking soda.
3. Add the potatoes to the water and turn the heat down to medium. Cook the potatoes until a knife slides through with just a bit of resistance. Be careful to not overcook the potatoes!
4. Drain the potatoes in a colander and allow them to dry for 10 minutes.
5. Shake and toss the potatoes around till they look like they have a rough surface all around.
6. Melt the duck fat in a small pot. Add the garlic and cook for 1 minute. Add rosemary, thyme, black pepper and paprika to the fat and mix well.
7. In a large bowl, mix the rough potatoes with the duck fat.
8. Place the potatoes on a baking sheet lined with parchment paper and roast in the oven until they are golden brown and crispy on the outside.
9. Serve with Olliffe’s Cottage pie and some Olliffe red wine jus for a tasty winter treat. This side dish is also ideal for serving with a roast chicken, roast beef or pork tenderloin. Enjoy!