Goose Fat Roasted Potatoes
Herby goose fat roasties, perfect for Christmas!!
Print Pin RateServings: 6
Ingredients
- 2 kg Potatoes Maris piper or King Edward’s
- 120 g Goose fat
- 1 Bulb of garlic broken up, skin left on
- 1 Bunch of fresh sage
- 1 Bunch of fresh rosemary
- 2 tbsps Olive oil
Instructions
- Preheat the oven to 200℃.
- Peel the potatoes and chop them into halves, and the big ones into quarters.
- Place them into a pan of cold water and season heavily.
- Bring it to the boil and cook the potatoes until they are tender, but not falling apart.
- Drain them in a colander and leave them to steam dry completely.
- Once dry, toss them about to rough them up a little bit.
- Tip the potatoes into your largest and best roasting tray, the potatoes shouldn't be cramped up together.
- Pour over the goose fat and give the tray a shake to coat them.
- Once completely cool, you can cover them with cling film and leave them in the fridge or even somewhere cool like a front porch until they are ready to roast.
- Roast them at 200℃ for one hour. Half way through, take them out and turn over each potato.
- Drizzle the olive oil over the roughly chopped sage, rosemary and garlic.
- Scatter the herbs and garlic over the potatoes and cook for a further 20-25 minutes.
2 comments on “Goose Fat Roast Potatoes”
Potato heaven
I made French onion jacket spuds on Friday and the goose fat roasties yesterday, what can I say I was in potato heaven and still haven’t recovered, everyone and I mean everyone commented in how amazing both dishes were, definitely be having these bad boys again.