Crispy on the outside and very soft and fluffy on the inside, the perfect roast potatoes! You can really use any type of potato but I find Rooster potatoes roast perfectly in goose fat. Make sure the goose fat is sizzling hot in the tray before adding in the potatoes to ensure extra crispiness.
Crispy on the outside and very soft and fluffy on the inside, the perfect roast potatoes! You can really use any type of potato but I find Rooster potatoes roast perfectly in goose fat. Make sure the goose fat is sizzling hot in the tray before adding in the potatoes to ensure extra crispiness.
Yields4 Servings Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
1 kg Russet potatoes, peeled and cut into quarter pieces 4 tbsp Goose Fat 4 cloves garlic 2-3 Sprigs of Rosemary, finely chopped 1 tbsp plain flour sa salt flakes
11. Preheat the oven to 200C. Place the potatoes in a saucepan and boil for no more than 8-10 minutes until just tender. Drain and leave to steam for 5-10 minutes.
2. Meanwhile place the Goose Fat on a baking tray in the oven at 200C for 10 minutes.
3. Sieve the flours over the potatoes and sprinkle the rosemary and sea salt flakes over, toss together. Remove the tray from the oven and place the potatoes carefully on the baking tray with the garlic cloves.
4 Bake in the oven for about 30 minutes then turn the potatoes over and bake a further 15 minutes, turn the potatoes over once more and bake 10-15 minutes more until golden and crispy on the outside. Remove from the oven and sprinkle with some more sea salt flakes.
1. Preheat the oven to 200C. Place the potatoes in a saucepan and boil for no more than 8-10 minutes until just tender. Drain and leave to steam for 5-10 minutes.
2. Meanwhile place the Goose Fat on a baking tray in the oven at 200C for 10 minutes.
3. Sieve the flours over the potatoes and sprinkle the rosemary and sea salt flakes over, toss together. Remove the tray from the oven and place the potatoes carefully on the baking tray with the garlic cloves.
4 Bake in the oven for about 30 minutes then turn the potatoes over and bake a further 15 minutes, turn the potatoes over once more and bake 10-15 minutes more until golden and crispy on the outside. Remove from the oven and sprinkle with some more sea salt flakes.
Ingredients
Directions
1. Preheat the oven to 200C. Place the potatoes in a saucepan and boil for no more than 8-10 minutes until just tender. Drain and leave to steam for 5-10 minutes.
2. Meanwhile place the Goose Fat on a baking tray in the oven at 200C for 10 minutes.
3. Sieve the flours over the potatoes and sprinkle the rosemary and sea salt flakes over, toss together. Remove the tray from the oven and place the potatoes carefully on the baking tray with the garlic cloves.
4 Bake in the oven for about 30 minutes then turn the potatoes over and bake a further 15 minutes, turn the potatoes over once more and bake 10-15 minutes more until golden and crispy on the outside. Remove from the oven and sprinkle with some more sea salt flakes.