Roast potatoes with herb salt

Ingredients

1.5kg floury potatoes (such as King Edward), peeled and cut into large chunks
5 tbsp goose fat
2 tbsp sea salt
1 tbsp chopped fresh herbs such as rosemary and thyme

Ingredients

1.5kg floury potatoes (such as King Edward), peeled and cut into large chunks
5 tbsp goose fat
2 tbsp sea salt
1 tbsp chopped fresh herbs such as rosemary and thyme

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of cold salted water, then bring to the boil and simmer for 5 minutes. Drain well, then return to the pan over a low heat to dry. Shake the pan to fluff up the edges of the potatoes. Remove from the heat.
Melt the goose fat in a large roasting tin in the oven for a couple of minutes until smoking hot, then tumble in the potatoes and toss gently to coat. Roast for 50 minutes to an hour until golden and crisp.
Meanwhile, crush the salt with the herbs in a pestle and mortar to form a herb salt. Once the potatoes are cooked, sprinkle with the herb salt and serve. The leftover salt can be saved for another time.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of cold salted water, then bring to the boil and simmer for 5 minutes. Drain well, then return to the pan over a low heat to dry. Shake the pan to fluff up the edges of the potatoes. Remove from the heat.
Melt the goose fat in a large roasting tin in the oven for a couple of minutes until smoking hot, then tumble in the potatoes and toss gently to coat. Roast for 50 minutes to an hour until golden and crisp.
Meanwhile, crush the salt with the herbs in a pestle and mortar to form a herb salt. Once the potatoes are cooked, sprinkle with the herb salt and serve. The leftover salt can be saved for another time.

delicious. tips

After step 1, lay the potatoes in a single layer in a roasting tray to cool. Cover with cling film and keep overnight in a cool place. Start at step 2 the following day.

FREEZE: Freeze the potatoes on baking trays for 2 hours after step 1, then transfer to freezer bags and store in the freezer for up to 1 month. Cook from frozen, starting at step 2, adding 10 minutes to the cooking time.

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