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Goose fat roast potatoes

Crunchy roast potatoes

Goose fat roast potatoes

Name: Goose fat roast potatoes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Cuisine: British
Ingredients: 20 even-size potatoes such as King Edwards, peeled and halved if large; 200g jar goose fat; salt to serve

Sara Buenfeld

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins

A star rating of 3 out of 5.8 ratingsRate

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Soggy roasties? Follow Sara's method for crispy spuds every time

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Ingredients

Nutrition

Units:

MetricUS

20 even-size potatoes

such as King Edwards, peeled and halved if large
200g jar goose fat
salt

to serve

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Nutrition: per serving

kcal327
fat16g
saturates5g
carbs43g
sugars2g
fibre0g
protein5g
salt0.04g

low

Method

step 1

Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
step 2

Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

RECIPE TIPS

CHRISTMAS DINNER

This is one job that I like to do on the day as I think that potatoes peeled in advance and left in water overnight don’t roast as well.

STEAMED SPROUTS

Allow 800g Brussels sprouts for eight people and steam or boil for 15 mins until just tender. Serve plain or toss with butter and nutmeg.

Recipe from Good Food magazine, December 2008

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A star rating of 3 out of 5.8 ratings

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