Roast potatoes

Recipe by:

Currabinny Cooks

Crispy, crunchy, salty and golden on the outside with a fluffy interior, these roast potatoes are worth the wait

Roast potatoes

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Side

Method

  1. Preheat the oven to 200°C.

  2. Peel the potatoes and place in a large pot. Fill with cold water so that all the potatoes are just about covered. Season the water well with plenty of sea salt and bring to the boil. Place the lid on, turn down the heat a little and leave to bubble away for 5 minutes until parboiled. 

  3. Drain into a large colander. Shake around the potatoes in the colander so that the outside becomes well roughed up.

  4. Place the goose fat into a large roasting tin and melt in the oven.

  5. Toss the potatoes in the goose fat. Scatter over a few sage leaves and some cloves of garlic. Place back in the oven and roast for 20 minutes. Take out of the oven and using a fork, crush the semi-roasted potatoes.

  6. Place back in the oven for another 40 minutes, by which time they should be dark golden, crispy and absolutely perfect. Season well with sea salt.

Ingredients

  • 16 medium floury potatoes

  • 140g goose fat

  • sea salt

  • a few sage leaves 

  • 4-5 garlic cloves 

Method

  1. Preheat the oven to 200°C.

  2. Peel the potatoes and place in a large pot. Fill with cold water so that all the potatoes are just about covered. Season the water well with plenty of sea salt and bring to the boil. Place the lid on, turn down the heat a little and leave to bubble away for 5 minutes until parboiled. 

  3. Drain into a large colander. Shake around the potatoes in the colander so that the outside becomes well roughed up.

  4. Place the goose fat into a large roasting tin and melt in the oven.

  5. Toss the potatoes in the goose fat. Scatter over a few sage leaves and some cloves of garlic. Place back in the oven and roast for 20 minutes. Take out of the oven and using a fork, crush the semi-roasted potatoes.

  6. Place back in the oven for another 40 minutes, by which time they should be dark golden, crispy and absolutely perfect. Season well with sea salt.