Christmas Roasties
These can be prepared ahead of cooking and kept in a plastic bag in the fridge overnight.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
8 or more, unwashed Golden Wonders or Kerr’s Pinks potatoes
Goose fat
Sea salt
Method
Preheat the oven to 230°C/gas mark 8.
Choose medium to large potatoes of even size. Scrub and peel. Put into a saucepan, cover with cold salted water and bring to the boil.
Dry each blanched potato and lightly scratch the surface with a fork and season with salt (they can be prepared ahead and kept in a plastic bag in the fridge overnight).
Heat the fat in a heavy roasting tray. Once smoking hot, toss the potatoes in the fat, season with salt and cook in a single layer. Baste occasionally. Cook for 30-45 minutes, depending on size, until crisp outside and soft in the centre. Drain well on kitchen paper. Serve as soon as possible while still crisp and hot.
Alternatively, put the potatoes into smoking hot fat in the same tin as the meat, 40-45 minutes before the meat is fully cooked and baste well. Cook until soft. (Baste the potatoes when you baste the meat and turn them over after 25 minutes).
Drain on kitchen paper and serve immediately.
