Mark Hix

Potatoes roasted in goose fat

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

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) King Edward or similar potatoes, peeled and halved or quartered if large
  • 150 g

Method

  1. 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