Crispy Roast Potatoes
Directions
- 1Peel and cut 2kg of king Edward potatoes into chunks.
- 2Add potatoes, garlic, and optionally some rosemary to a pot with a pinch of salt and water, and boil for about 10 minutes until fork tender.
- 3Preheat oven to 200°C/390°F.
- 4Strain the boiled potatoes, let them steam dry, and fluff them up by shaking in the pot.
- 5Add 500g of goose fat to two baking trays, preheat the fat in the oven for 15 minutes.
- 6Add the potatoes to the hot goose fat, coating them evenly.
- 7Roast potatoes for 60-75 minutes, turning them every 20 minutes.
- 8Meanwhile, finely chop rosemary, zest a lemon, and blend them with salt to make a rosemary salt mixture.
- 9Once golden brown, remove potatoes from oven and toss them in a bowl with the rosemary salt and finely chopped rosemary.
Ingredients
- 2 kg king Edward potatoes
- 0 garlic cloves
- 500 g goose fat
- 0 rosemary sprigs
- 1 lemon
- 0 sea salt
Equipment
potknifepeelercolandermini food processorbaking traysovenslotted spoonbowl
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