Perfect goose-fat roasties
Treat your guests to the best ever roast potatoes, they'll be begging you for the recipe
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 20 minutes
- Heat the oven to 200C/fan 180C/gas 6. Put the tin with the fat in the oven to heat. Drop the potatoes into a pan of boiling water and cook for 5 minutes, then drain really well in a colander. Shake the potatoes around in the colander to rough up the edges a bit then carefully tip them into the hot fat, turning them over to coat.
- Put back in the oven for about 50 minutes or until crisp and golden. Turn them halfway through and add the rosemary if using. Drain on kitchen paper and sprinkle with salt before serving.
Per serving
277 kcalories, protein 5.2g, carbohydrate 42.9g, fat 10.5 g, saturated fat 3.4g, fibre 3.2g, salt 0.42 g
Recipe from olive magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4914/
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Ingredients
- 6 tbsp goose or duck fat
- 2kg potatoes , peeled and cut into a similar size (King Edward or Maris Piper are good)
- rosemary needles from 2 sprigs (optional)
- Maldon sea salt
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 20 minutes
Ingredients
- 6 tbsp goose or duck fat
- 2kg potatoes , peeled and cut into a similar size (King Edward or Maris Piper are good)
- rosemary needles from 2 sprigs (optional)
- Maldon sea salt
Per serving
277 kcalories, protein 5.2g, carbohydrate 42.9g, fat 10.5 g, saturated fat 3.4g, fibre 3.2g, salt 0.42 g
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23 December 2007
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13 January 2008
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