What can beat a perfectly crisp on the outside but fluffy on the inside roast potato?? Not much I don’t think?! Christmas Dinner wouldn’t be complete without these delicious little beauties gracing your dinner plate but they are equally just as perfect all your round! You can use any oil you prefer, but as it’s Christmas we’re using traditional Goose Fat to roast these potatoes in, it has a high smoke point, meaning you can get the oven nice and hot without smoking the house out with burning oil, which in turn means when your potatoes hit the roasting tin they are almost guaranteed to be crisp and delicious!

Ingredients

serves 10

2.5 kg Potatoes ( Maris Piper are great for this recipe)

4 tbsp Goose Fat ( or cooking oil of your choice)

salt to season.

4 garlic cloves

4 sprigs rosemary

Method

• preheat the oven to 180 c
• pop a large pan of salted water on to boil
• Peel and cut the Potatoes into large chunks or keep smaller potatoes whole.
•  place the potatoes in the boiling water to parboil them for around 15-20 minutes
• meanwhile place the oil in the roasting tray and pop in the oven to heat up for around 5 minutes.
• drain the potatoes in a colander and let them steam dry for a few minutes then give them a gentle shake to rough up the edges, this ensures a lovely crisp roastie!
• remove the tray from the oven and very carefully place the potatoes into the hot oil, be aware that the oil may spit up. Season with the salt.
• Place the potatoes back in the oven and roast for around 45 minutes.
• remove from the oven, turn the potatoes add the garlic and rosemary and roast for a further 30 minutes until beautifully golden and crisp!

Chefs Tip

You can prep these Potatoes the day before, dressing them in the duck fat, cover and place in the fridge until needed, adding an extra 10 minutes to the cooking time.