Monday, July 30, 2012

Goose Fat Roast Potatoes

When it comes to roast potatoes cooking them in Goose fat makes for the King of roasties Crisp on the outside and soft in the middle.
There was a time when it was almost impossible to buy Goose fat,now its widely available in jars and tins and what a difference it makes.

Simply par boil your potatoes in salted water,for around 4 minutes,drain and shake them around to slightly bash the edges to help them crisp,then leave to steam and cool.

Put your goose fat in a roasting tray in the oven at 220' until its smokingly hot and carefully add the potatoes and some unpeeled cloves of garlic to the tray,after 20 minutes turn them over and add some rosemary,another ten minutes or so they should be golden,crispy and ready to take out of the oven serve sprinkled with rock salt.

1 comment:

  1. I would love to move back to Europe. The resources available there to make an awesome recipe are incredible!