This side dish can be cooked in a cast-iron pan right on the grill plate over the fire. The fat from the bone marrow adds lots of flavour to the potatoes as it melts and is absorbed - a bit like cooking potatoes in duck fat, but with marrow instead. Delicious.
- 8 pieces of bone marrow (about 3cm long) removed from the bone (see note)
- 3 pieces of bone marrow (about 3cm long) with bone intact (see note)
- 1 kg royal blue potatoes, scrubbed, diced
- ¼ cup rosemary sprigs
- 4 golden shallots, thinly sliced
- Thinly peeled rind of ½ lemon
- 1 garlic clove, thinly sliced
- 1Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.
Ask your butcher to cut the bone marrow for you.
This recipe is from the January 2012 issue of
Drink Suggestion: A pint of hoppy India pale ale. Drink suggestion by Max Allen
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