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Hogwarts Roast Dinner Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #36)

Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created the ultimate Sous Vide Steak with Four Hogwarts House sauces as part of The Great Hall Feast!


If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!

There's plenty more from The Great Hall Feast so we're diving back into Chapter Seven of the Philosopher's Stone - 'The Sorting Hat'

"He had never seen so many things he liked to eat on one table... boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots"

We've hit the jackpot with this list of magical sides to go alongside our Great Hall Feast so I'm serving them ALL up to bring our ultimate Roast Dinner together!


This Roast Dinner Trimmings recipe includes everything you need to accompany your Great Hall Feast mains - Buttered Boiled Potatoes, Hasselback Potatoes, Triple-Cooked Chips, Yorkshire puddings, Minted Peas and Honey Roasted Carrots!



Roast Dinner Trimmings Ingredients:

(serves 3-4)


For the Buttered Boiled Potatoes

  • 200g new potatoes

  • 50g butter

  • salt and pepper

  • ½ tsp garlic granules

  • 1 tsp parsley

For the Hasselback Potatoes

  • 6 Charlotte/Baby Potatoes

  • olive oil

  • salt and pepper

  • 1 tsp chilli flakes

  • 2 tbsp breadcrumbs

For the Triple-Cooked Chips

  • 200g potatoes

  • oil for frying

For the Yorkshire Puddings

  • 35g plain flour

  • pinch of salt

  • 1 egg

  • 50ml milk

  • 2-3 tbsp oil

For the Minted Peas

  • 100g frozen peas

  • 25g butter

  • salt and pepper

  • a handful fresh mint leaves

  • ¼ tsp chilli flakes

For the Honey Roasted Carrots

  • 150g baby carrots

  • olive oil

  • salt and pepper

  • 2 tbsp honey

  • ½ tsp cinnamon

Roast Dinner Trimmings Method:

  1. For the buttered potatoes, wash the new potatoes and boil for 10-15 minutes until tender. Drain the water and place the saucepan on a medium heat. Melt the butter and then season with salt, pepper, garlic granules and parsley. Add the boiled potatoes back in and toss until evenly coated.

  2. For the Hasselback potatoes, wash the potatoes and place on a chopping board. Slice along each potato at regular intervals being careful not to cut all the way through. Add into a roasting tin and drizzle olive oil over the top. Season with salt, pepper and chilli flakes and then top with breadcrumbs. bake for 30-40 minutes at 180c until golden.

  3. For the Triple-Cooked Chips, wash and peel the potatoes and then cut into chunky chips. Boil the potatoes for 5-7 minutes until softened. Transfer into some ice cold water to cool, place on a tray and place in the freezer for at least an hour. Heat your oil in a saucepan until hot (test by dropping a potato in - it should start rapidly bubbling straight away). Fry for 5 minutes and then remove from the oil and pat dry with kitchen towel. Transfer to a baking tray and bake in the oven at 180c for 10 minutes.

  4. For the Yorkshire puddings, place a teaspoon of oil into the bottom of each hole in a muffin pan. Place into the oven at 180c to heat. Pour the flour and salt into a bowl and make a well in the middle. Add in the egg and milk and then whisk until smooth. Transfer to a jud for easy pouring. Remove the muffin pan from the oven and pour an even amount of batter into each hole. Bake for 10 minutes until puffed up

  5. For the minted peas, place the frozen peas into a pan of boiling water for 3-5 minutes. Drain the peas and return the pan to the heat. Melt the butter and season with salt and pepper. Thinly chop the mint leaves and add into the pan with the chilli flakes. Pour the peas back in and stir until evenly coated.

  6. For the Honey Roasted Carrots, wash the baby carrots and place into a roasting dish with olive oil, honey, salt, pepper and cinnamon. Toss until evenly coated and then bake in the oven at 180c 20 minutes.

Well they weren't lying when they said it was a FEAST!

Why not give this week's Harry Potter recipe a go and let me know what you think? Follow me on Instagram and share your pictures with the hashtag #MyHarryPotterKitchen - I'd love to see them!


I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!


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