Goose Fat Roasted Potatoes
Prep time
Cook time
Total time
Author: Mrs. P
Ingredients
- 1.5kg/ 3.3 lbs Maris Piper potatoes
- 150g/ 5oz/slightly more than ½ cup goose fat
- salt (optional)
Instructions
- Peel the Maris Piper potatoes and cut them in half, or in quarters if especially large. Most importantly, you want the potato pieces to be about the same size so they will cook evenly.
- Put the potatoes in a large pot and cover with cold water.
- Bring the water to a boil and boil the potatoes for 5-10 minutes. (This is called parboiling and is done just to cook and soften them a little, not cook them all the way through.) You can season the water with salt if you like.
- Preheat the oven to 390°F/200°C. Put the goose fat into your roasting pan, and put in the pan in the oven. You want the fat to be super hot for when you add in the potatoes.
- Drain the potatoes. Put the lid back on your pot and swirl it around. This is to roughen up the edges of the potatoes - this is what leads to the crispy skin. I felt my potatoes were "roughed up" enough when they looked a little shredded and frizzy on the edges. (Note: if you've over boiled the potatoes, you'll end up with mash potatoes at this point)
- Carefully remove the roasting pan from the oven, and carefully add the potatoes. If you can, try to turn the potatoes around a little bit so they get all coated in the fat. Return to the oven.
- Cook the potatoes for 1-1½ hours. Turn the potatoes a few times during cooking (I went with turning them every 20 minutes) They are done when you can easily stick a fork into the potato.
- Remove from the oven. If you feel they are too coated in duck fat, you can pat them dry with a paper towel. Sprinkle the potatoes with salt if you like. I didn't because I think this recipe is good as-is.
- Serve immediately! I found these are best the day off. They are still good reheated, but the crispy skin is best when fresh.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/03/20/goose-fat-roasted-potatoes/