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Perfect Roast Potatoes
Sunday lunch would be nothing without them
Ingredients
| 4 | large potatoes, Maris Piper for example |
| 2 tbsp | goose fat |
| salt, or seasalt |
Method
Preparation time: ca. 5 min Resting time: ca. 10 hrs / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to 240°C/220°C Fan/Gas 9.
Peel, cut up and parboil the potatoes for 10 minutes. Make sure your chunks are not too small or they will not be nice and smooth on the inside.
Drain in a colander, shake well (to break up the edges) and then leave to cool for a further 10 minutes - this dries the outer layer of the potatoes, allowing the goose fat to soak in and make a crispier potato.
Meanwhile, preheat a roasting tray with the goose fat. Then place the potatoes in the roasting tray, making sure that all of the potatoes are covered with the fat. Roast them for approximately 15 minutes or longer if you like until they are golden brown.
Peel, cut up and parboil the potatoes for 10 minutes. Make sure your chunks are not too small or they will not be nice and smooth on the inside.
Drain in a colander, shake well (to break up the edges) and then leave to cool for a further 10 minutes - this dries the outer layer of the potatoes, allowing the goose fat to soak in and make a crispier potato.
Meanwhile, preheat a roasting tray with the goose fat. Then place the potatoes in the roasting tray, making sure that all of the potatoes are covered with the fat. Roast them for approximately 15 minutes or longer if you like until they are golden brown.
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