Golden goose fat potatoes & parsnips on a serving platter with baked lemons and a jug of gravy

Golden goose fat potatoes & parsnips

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(1 ratings)

Prep: 15 mins Cook: 2 hrs, 10 mins

Easy

Serves 6

Roast your potatoes and parsnips in goose fat this Christmas for the ultimate side dish that everyone will love. Serve with our no-stress gravy

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal393
  • fat18g
  • saturates5g
  • carbs48g
  • sugars7g
  • fibre9g
  • protein5g
  • salt0.4g
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Ingredients

  • 1½ kg Maris Piper potatoes, cut into large chunks
  • 600g parsnips, peeled and cut into large chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 100g goose fat
  • handful rosemary sprigs (optional)

Method

  1. Tip the potatoes into a large pan of cold salted water and bring to the boil. Turn the heat down slightly and keep the water bubbling gently for 3 mins, then add the parsnips and continue to simmer for 3 mins more. Drain everything and leave until cool enough to handle, then separate the parsnips and the potatoes.

  2. Heat oven to 200C/180C fan/gas 6 with a large roasting tin containing the goose fat inside. When the goose fat is hot, remove the tin from the oven. Carefully tip in the potatoes and turn them so they’re completely coated in fat. Place the tin back in the oven and leave undisturbed for 1 hr. Remove the tin from the oven, add the parsnips and gently turn everything together. 

  3. Increase oven temperature to 220C/200C fan/gas 8. Roast everything for 20 mins, then turn the parsnips and potatoes again with the rosemary, if using, and roast for about another 15 mins until everything is golden and crisp. Sprinkle with sea salt and scoop into a warm serving dish.

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