By Hollie Harris
We love a meaty share plate from Wood Fire Grill, and the best side to any meaty dish is the good old potato.
It’s no surprise that Wood Fire Grill’s Wagyu Roasted Potatoes are one of the most popular sides to accompany their delicious share boards, so we thought we’d ask head chef Marcus Denby to share some insight as to why these crispy gems are oh, so tasty.
Chef Marcus was happy to share that he uses chat potatoes and thinly slices them, stopping three-quarters of the way through the potato so there are a series of cuts across the top of the potato. This allows for the goodness of the wagyu juices and fresh herbs to soak through and flavour the potatoes beautifully.
Topped with fresh rosemary and thyme, the potatoes are then roasted in beef fat, which at Wood Fire Grill is made from NSW Rangers Valley wagyu rump and sirloin. The juices from the beef are rendered down and passed through a fine filter to give a clear golden fat ready to roast with.
They are then are baked in a hot oven until golden brown, crispy and cooked to perfection. The wagyu fat gives a meaty flavour to the potato along with making them super crispy, while the fresh herbs, butter and garlic intensify the creamy texture of the chat potatoes.
Topped with a healthy spoonful of herbs and garlic butter, the potatoes are then ready to enjoy. If your mouth is now watering and your stomach rumbling, pop in to Wood Fire Grill for dinner or lunch on Sunday and try these for yourself.
