No holds barred in this recipe. The perfect roast potatoes. Only use goose fat and only use sea salt. Then follow my recipe to the letter. I’ve done these for years and I have never been let down once. Perfect with Roast Beef, Gravy and Yorkshire Pudding and Roast Turkey with Celery & Walnut Stuffing.
1 kg (2lb 3oz) potatoes, peeled and cut into large even-sized chunks * 2 tbsp goose fat * sea salt
Pre-heat the oven to 220°C/425°F/Gas 7. Cook the potatoes in a large saucepan of boiling, salted water over a medium heat, covered, for 7 minutes. Ensure they are still firm. Remove from heat. Drain the potatoes well and return them to the saucepan. Cover the pan with the lid and shake firmly so that the surface of the potatoes is roughened to help give a much crisper texture.
Meanwhile, add the fat to a roasting tin and place in the hot oven. Remove the roasting tin from the oven when the fat is very hot. Carefully tip the potatoes in the hot fat. Baste them to ensure they are all coated.
Roast at the top of the oven for 45 minutes until they are golden brown all over and thoroughly crisp. Turn the potatoes and baste only once during the cooking process. Serve sprinkled with sea salt.
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