You can never have too many roast potatoes, especially on Christmas Day. Master this recipe using goose fat (or olive oil) and you’ll want to make a roast with all the trimmings every Sunday of the year.
Ingredients
- 50g goose fat, beef dripping or olive oil if you are vegetarian
- 700g large floury potatoes, such as King Edward or Maris Piper, peeled and quartered
- Handful of fresh rosemary sprigs
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Put the fat, dripping or olive oil in a large roasting tin and pop in the oven to get really hot.
- 2. Meanwhile, place the potatoes in a pan of cold, salted water, bring to the boil then cook for 6 minutes. Drain well, then shake gently in the pan to slightly rough up the potatoes – this helps them become nice and crisp in the oven.
- 3. Carefully tip the potatoes into the roasting tin, coat in the hot fat and sprinkle with a little sea salt. Roast in the oven for 1 hour, turning each potato over halfway through cooking, or until crisp and golden all over.
- 4. About 15 minutes before the end of cooking, scatter the rosemary sprigs over the roasted potatoes.
- 5. Serve immediately, sprinkled with a little extra sea salt if you like. Or try one of our delicious variations below.
Nutritional info
Per serving: 244kcals, 12.9g fat (1.8g saturated),
3.7g protein, 30g carbs, 1.1g sugar, 1g salt