Comfort food: the roast potato recipe that went viral and Irish-style nachos

Plus, his recipe for Irish style potato nachos and those 'emotional' roast potatoes 

TikTok chef Daniel Lambert's 'emotional' roast potatoes

Daniel Lambert's Emotional Roast Potatoes

recipe by:Daniel Lambert

This method of roasting in a cupcake tin means each potato gets just the right amount of heat and oil resulting in a super crispy roastie, perfect for the Sunday roast

Servings

4

Preparation Time

 10 mins

Cooking Time

 60 mins

Total Time

 1 hours 10 mins

Course

 Side

Cuisine

 Irish

Ingredients

• 3 large Maris Piper potatoes, peeled and cut into quarters  

• 1.5 litres vegetable stock, cooled  

• Vegetable oil  

• Salt and freshly ground black pepper  

• To serve : 

• Fresh rosemary leaves 

Method

1. Preheat the oven to 200°C.  

2. Place the potatoes into a large pot with the cold vegetable stock and bring to the boil. Simmer for 2 minutes then strain, return them to the empty pot and allow them to steam dry. This increases the starch content and gives you those amazing fluffy insides!  

3. Put a teaspoon of vegetable oil in each cup of a 12-cup metal cupcake tin, then place the tray in the preheated oven for 15 minutes to get the oil really hot.  

4. Remove the cupcake tray and place one piece of spud in each cup. Be careful here as the oil will be insanely hot!

5. Turn the oven down to 170°C and roast the potatoes for 25–30 minutes, turning them every 10 minutes or so.

6. Keep an eye on them as they may need more or less time depending on your oven. When they’re golden brown and crispy, they’re ready!  

7. Sprinkle over some fresh rosemary, season to taste with salt and black pepper and enjoy!  

8. Note: f you don’t have a metal cupcake tray, you can use a regular roasting tin. Just put in 65ml of oil and heat in the oven as above before roasting. 

Slow-cooked Meatball Marinara

recipe by:Daniel Lambert

Daniel Lambert's take on the Subway classic

Servings

4

Preparation Time

 5 mins

Cooking Time

 5 hours 20 mins

Total Time

 5 hours 25 mins

Course

 Main

Cuisine

 American

Ingredients

• 300g beef mince  

• 1 large onion, diced  

• 40g breadcrumbs  

• Leaves from 1 sprig of fresh thyme  

• Salt and freshly ground black pepper   

• 2 eggs, beaten  

• Olive oil, for frying 

• For the sauce : 

• 150g smoked bacon lardons  

• 1 fresh red chilli, deseeded and diced  

• 500g tomato passata  

• 200g plum tomatoes (½ a tin)  

• 1 tablespoon paprika  

• 1 tablespoon garlic powder  

• leaves from 1 sprig of fresh thyme  

• To serve: 

• 4 baguettes or soft rolls  

• Grated mozzarella cheese  

• Handful flat-leaf parsley leaves, finely chopped  

• Burger sauce 

Method

1. Start by making your meatballs. Mix the beef mince, onion, breadcrumbs, thyme, egg, and salt together and roll into golf ball-sized meatballs.

2. Drizzle a little oil into a frying pan and fry over a medium to high heat until golden brown – they will still be raw in the middle so don’t taste them yet! Set aside for now.  

3. To make the sauce, put a little more oil into the same pan and sweat off the bacon and chilli before adding all the remaining ingredients. Scrape the bottom of the pan with a wooden spoon to get all the meaty bits into the sauce, then crush everything down and let the sauce simmer for 10 minutes.  

4. Put the meatballs into a slow cooker, pour this sauce over them and cook on low for 5 hours.  

5. To serve, split and toast your baguettes or rolls under a grill, then fill with the meatballs, plenty of grated mozzarella cheese, a sprinkling of chopped fresh parsley and a dollop of burger sauce.