How To Roast Potatoes In Goose Fat
Crispy on the outside and fluffy on the inside, these roasted herbed potatoes are the ultimate side dish for any meal. Infused with the fragrant flavors of rosemary, thyme, and garlic, these potatoes are roasted to perfection in goose fat for a deliciously crispy finish. Enjoy these irresistible roast potatoes as a delightful addition to your favorite dishes.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz King Edward or Maris Piper potatoes
- 1 sprig rosemary
- 1 sprig thyme
- 5-6 garlic
- 1 bay leaf
- ½ tbsp whole black pepper
- 6 tbsp goose fat
- sea salt
Instructions
- Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes.
- Drain the potatoes and leave in the colander to steam dry for 5-10 minutes.
- Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.
- Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice.
- After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown.
- Discard the aromatics and then season the potatoes with salt. Serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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