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Potatoes roasted in goose fat
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Goose fat gives roast potatoes that rich luxury taste. If you can’t find goose or duck fat, then bought or leftover beef dripping from a roast meat joint will give you a close result.
Ingredients
1.5 kg 3¼ lb 150 g
Method
- Par-cook the potatoes in boiling salted water for 10 minutes. Drain and return to the pan over a low heat for a minute or so to drive off excess moisture. Turn off the heat, put the lid on and leave for 5 minutes, then give the pan a brief shake and leave them for another 15 minutes. This will steam the potatoes through and rough up the edges a bit, which gives them that
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