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Golden goose fat potatoes & parsnips

Golden goose fat potatoes & parsnips on a serving platter with baked lemons and a jug of gravy

Golden goose fat potatoes & parsnips

Name: Golden goose fat potatoes & parsnips
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Yield: 6
Ingredients: 1 ½kg Maris Piper potatoes cut into large chunks; 600g parsnips peeled and cut into large chunks; 100g goose fat; handful rosemary sprigs (optional)

Barney Desmazery

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Serves 6

Easy

Prep: 15 mins

Cook: 2 hrs and 10 mins

A star rating of 5 out of 5.1 ratingRate

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Roast your potatoes and parsnips in goose fat this Christmas for the ultimate side dish that everyone will love. Serve with our no-stress gravy

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg Maris Piper potatoes

cut into large chunks
600g parsnips

peeled and cut into large chunks
100g goose fat
handful rosemary sprigs

(optional)

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Nutrition: Per serving

kcal393
fat18g
saturates5g
carbs48g
sugars7g
fibre9g
protein5g
salt0.4g

Method

step 1

Tip the potatoes into a large pan of cold salted water and bring to the boil. Turn the heat down slightly and keep the water bubbling gently for 3 mins, then add the parsnips and continue to simmer for 3 mins more. Drain everything and leave until cool enough to handle, then separate the parsnips and the potatoes.
step 2

Heat oven to 200C/180C fan/gas 6 with a large roasting tin containing the goose fat inside. When the goose fat is hot, remove the tin from the oven. Carefully tip in the potatoes and turn them so they’re completely coated in fat. Place the tin back in the oven and leave undisturbed for 1 hr. Remove the tin from the oven, add the parsnips and gently turn everything together.
step 3

Increase oven temperature to 220C/200C fan/gas 8. Roast everything for 20 mins, then turn the parsnips and potatoes again with the rosemary, if using, and roast for about another 15 mins until everything is golden and crisp. Sprinkle with sea salt and scoop into a warm serving dish.

Recipe from Good Food magazine, December 2018

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