Home > Roast potato recipes > Roast potatoes with sage

Roast potatoes with sage

Published: 30 Nov 10
Updated: 18 Mar 24

No roast dinner is complete without roast potatoes and these ones are cooked in goose fat for extra crunch and flavour.

Easy
December 2010

Test kitchen approved

for 8 people
Takes 15 minutes to make, 1 hour 10 minutes to cook

No roast dinner is complete without roast potatoes and these ones are cooked in goose fat for extra crunch and flavour.

Dairy-free recipes

Per serving: 212kcals, 8.1g fat (4.9g saturated), 3.9g protein, 32.7g carbs, 1.1g sugar, 0.5g salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

1.5kg floury potatoes, cut into chunks
5 tbsp goose fat
Handful of fresh sage leaves

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain well, return to the pan over a low heat, then shake the pan vigorously to rough up the edges of the potatoes.
2. Melt the goose fat in a large roasting tin in the oven for 2-3 minutes until really hot, then remove the tray and carefully tumble in the potatoes. Toss to coat, then roast for 40 minutes, turning occasionally, until golden and crisp. Add the sage leaves and a good sprinkling of flaky sea salt, then cook for a further 10-15 minutes.