Serves: 6

Preparation Time: 15 minutes

Cooking Time: 1 - 1½ hours

Category: Flexitarian (use Olive Oil for Vegans)

Plan: For best results, make same day

NUTRITION PER SERVING

Difficulty: Easy/Medium

Course: Side

Cuisine: Christmas, Sunday Roast, Thanksgiving

Nutrition Facts

Goose Fat Roast Potatoes

Amount Per Serving

Calories 274

Calories from Fat 74

% Daily Value*

Fat 8.23g

13%

Saturated Fat 2.3g

12%

Polyunsaturated Fat 0.988g

Monounsaturated Fat 4.569g

Cholesterol 8mg

3%

Sodium 1mg

0%

Potassium 22mg

1%

Carbohydrates 46.05g

15%

Fiber 3.4g

14%

Sugar 1.56g

2%

Protein 5.49g

11%

Vitamin A 50IU

1%

Vitamin C 15.7mg

19%

Calcium 40mg

4%

Iron 2.2mg

12%

* Percent Daily Values are based on a 2000 calorie diet.

The perfect roast potato is my idea of heaven!

These should be light and fluffy on the inside and incredibly golden and crunchy on the outside with a delicate, salty flavour.

We like to add both Paprika, rosemary and cloves of garlic (the garlic turns sweet and buttery inside their skins,

which can then be squeezed out when serving).

Both goose and duck fat heat to a very high temperature, which guarantees beautiful crispy, golden potatoes.   You can also roast them in the fat from lamb or beef and cook around the joint of those meats. 

Wear latex gloves to protect your hands from the hot fat.

Vegan and/or vegetarians may prefer simply to roast their potatoes in olive oil, with herbs but you will never quite reach the same degree of gorgeous crunchiness if cooked in oil, but still taste pretty good!

King Edward, Desiree or Maris Piper are the preferred varieties to use to make the best roast potatoes due to their floury consistency of the flesh.

Ingredients

• 1 kg / 2lbs baking potatoes (use either King Edward, Desiriée or Maris Piper
• 1 whole bulb garlic, separate the cloves but do not peel them.   If you like, you can use 2 bulbs. (optional)
• 2-4 sprigs fresh Rosemary
• 1 - 2 tablespoons Sweet Red Paprika (or Smoked, if you prefer)
• 1-2 tablespoons plain flour (use a sieve for distribution)
• Salt and freshly ground black pepper
• A Jar/tin of Goose Fat (or Duck Fat) - you can also use beef dripping or Olive Oil

Method

1. Pre-heat the oven to 210C Fan.
   
   
2. Peel all the potatoes and then cut into smallish chunks of an even size. 
   
   
3. Place the potatoes into a large saucepan, fill with cold water, rinse and discard the water and then fill again until covered. 
   
   
4. Add 2 teaspoons of salt and sprigs of mint, if available, cover and bring to the boil. 
   
   
5. Boil the potatoes for 8-10 minutes and look carefully as the outside of the potatoes should start to soften but you do not want to cook the potatoes all the way through. 
    
6. Drain the potatoes, given them a good shake to rough the outsides of the potatoes, but don't allow them to fall apart.
    
7. Now leave the potatoes covered with a lid in the pan whilst getting out a large roasting dish.  
   
   
8. Pour the fat into the roasting dish and place this into the hot oven until it starts smoking. 
   
   
9. Remove from the oven and carefully spoon the potatoes into the hot roasting dish. 
   
   
10. Using a sieve, cover the potatoes with plain flour, seasoning and a liberal sprinkling of Paprika (if using).  You may wish to add a bit more, but the flour and Paprika help to create the wonderful crunchy, golden crust of the potatoes as they cook.
    
    
11. Then divide sprigs of Rosemary amongst the potatoes together with the cloves of garlic. 
    
    
12. Place the roasting tray of potatoes straight back into the oven and bake for a good hour. 
    
    
13. Check the potatoes, whilst cooking, using a long handled large slotted spoon turn all of the potatoes to ensure even cooking. 
    
    
14. Keep an eye out for the potatoes so that they do not burn - from about 50 minutes - until they look evenly golden and crispy. 
    
    
15. Best served as soon as they are cooked.