Goose Fat Roasties
What’s a Christmas dinner without a roastie? They’re a must-have and everyone thinks that theirs are the crispiest or fluffiest. A proper fuss over the humble potato.
First published in House and Garden. Photography by Helen Cathcart.
Serves 6
Prep time: 40mins
OVEN TIME: 50 mins
INGREDIENTS
10 large chipping potatoes – King Edward, Maris Piper or similar
Salt for cooking
Approx. 200g goose fat
5 sprigs of rosemary, leaves removed & chopped, stalks discarded
4 garlic cloves, peeled & grated
A drizzle of olive oil
Heat the oven to 200°C/180°C fan oven/mark 6
Peel and quarter the potatoes. Place them in a pan and cover with cold water, seasoned generously with salt.
Bring them to the boil and allow to cook until they are beginning to fall apart. The braver you are, the better the roastie.
Once cooked, drain the potatoes in a colander and allow them to steam themselves dry for 5 to 10 minutes. In a roasting dish large enough to accommodate all the potatoes without cramming, place the goose fat. Make sure the tray has sides so that you don’t spill any fat. Pop into the oven for 10 minutes until the fat is hot.
Once hot, gently transfer the potatoes into the fat and stir to coat them thoroughly. Put them back into the oven and cook for 20 to 25 minutes, give them another good stir before returning them to the oven for a further 10 to 15 minutes or until they are a crisp and a deep golden colour.
Toss the garlic and rosemary through the potatoes with a drizzle of olive oil. Keep in a warm place until you’re ready to serve.
