Goose Fat Roast Potatoes are the perfect roasties! Crispy and crunchy on the surface yet heavenly soft inside… Read my tips for the BEST ever roast potatoes
5-6large potatoes Maris Piper or other floury potatoes
1tspsalt(for parboiling)
½cup(120g) Goose Fat or Duck Fat
2tbspfine semolina or 1 tbsp flour
Salt & Pepper to season
Fresh rosemary to garnish
Instructions
Preheat the oven to 220°C (430°F) or 200°C (400°F) if you are using the Fan setting. Pour the fat into a large roasting tin and place in the oven to get SUPER HOT.
Peel your potatoes. Cut them into medium sized even chunks and place in a saucepan. Cover with cold water and add the salt. Bring to the boil and cook for 7 to 10 minutes or until the potatoes are tender on the outside but still firm in the middle.
Drain the potatoes (do not rinse) and shake up the colander so that the edges are roughed up. Sprinkle with fine semolina or flour and season with freshly ground coarse salt and black pepper. Shake once more and leave them to steam dry for at least five minutes.
Take the roasting tray out of the oven using oven mitts (please be very careful as it will be super hot). Carefully space out the potatoes on the tray using tongs, turning them over so that they are coated in the hot fat.
Roast the potatoes for 15 minutes then carefully turn them over so they colour evenly. Continue cooking for a further 15 minutes and check them by piercing with the tip of a knife – depending on size / time of parboiling they can be done in 30 minutes. If they are not cooked to your liking, continue roasting for another 10-15 minutes or until golden, crispy on the outside and fluffy soft inside.
Transfer the potatoes onto a platter or bowls and sprinkle with fresh rosemary and extra salt, if needed.