Goose-fat roasties
The best way to cook roast potatoes
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 15 minutes
- Heat the oven to 220C/fan 200C/gas 7. Cook the potatoes in a large pan of boiling water for 5 minutes. drain well. Put the fat in a solid roasting tin and put in the oven to heat up. Mix together the mustard powder and polenta and sprinkle over the potatoes then shake around in the colander to rough up the edges a bit. tip the potatoes carefully into the hot fat and turn them over so each one is coated.
- Put back in the oven for 40-50 minutes or until crisp and golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.
Per serving
339 kcalories, protein 8g, carbohydrate 61.3g, fat 8.6 g, saturated fat 2.5g, fibre 4.4g, salt 0.06 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8496/
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Ingredients
- 2kg potatoes , Maris piper or King Edward, peeled and cut to similar size
- 4 tbsp goose fat or groundnut oil
- 2 tsp English mustard powder
- 2 tbsp polenta or semolina
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Slow cooked spiced red cabbage
This can be made up to three days ahead and reheated for serving
13
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 15 minutes
Ingredients
- 2kg potatoes , Maris piper or King Edward, peeled and cut to similar size
- 4 tbsp goose fat or groundnut oil
- 2 tsp English mustard powder
- 2 tbsp polenta or semolina
Per serving
339 kcalories, protein 8g, carbohydrate 61.3g, fat 8.6 g, saturated fat 2.5g, fibre 4.4g, salt 0.06 g
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