Roast Potatoes
Donal's Notes
These have to be the most amazing potatoes, just the way I like them, crispy and crunchy on the outside and light and fluffy on the inside. It’s really worth getting some goose fat as it imparts wonderful flavour.
SERVES
8
Roasting tray
Chopping board
Chopping knife
Peeler
Saucepan
Colander
Tongs
Instructions
1
Preheat the oven to 220˚C/400˚F/Gas mark 6. Place the goose fat in a roasting tray and put it into the oven to heat.
2
Peel the potatoes and cut them into halves and quarters so they’re roughly the same size for even cooking.
3
Place the potatoes in a pot and fill up with water until covered. Add a good pinch of sea salt. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by piercing with a fork.
4
Drain the potatoes and then place back in the pot. Give them a vigorous shake for 30 seconds or so to roughen the outsides.
5
Remove the tray from the oven. Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt. Add the garlic and rosemary to the tray.
6
Roast for 45-50 minutes until golden and crisp.
