Roast potatoes with sage
- December 2010
- 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.
Per serving: 212kcals, 8.1g fat (4.9g saturated), 3.9g protein, 32.7g carbs, 1.1g sugar, 0.5g salt
1.5kg floury potatoes, cut into chunks
5 tbsp goose fat
Handful of fresh sage leaves
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.
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