Imagine biting into a perfectly golden, crispy potato with a gloriously fluffy interior that melts in your mouth - this isn't just any side dish, this is the legendary British roast potato elevated to culinary art! Using goose fat, a secret weapon of professional chefs, transforms ordinary potatoes into a crispy, flavor-packed sensation that will have your dinner guests begging for your recipe. Get ready to learn the ultimate technique that turns simple spuds into a showstopping side dish that's guaranteed to steal the spotlight at any meal.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1.5 kg potatoes
- 200g goose fat
- Salt to taste
- Fresh rosemary (optional)
Instructions
- Preheat your oven to 220°C (428°F). This high temperature is essential for achieving crispy roast potatoes.
- While the oven is heating, peel the potatoes and cut them into evenly sized chunks, about 5-6 cm (2-3 inches) in size. This ensures they cook evenly.
- Place the chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat slightly and let the potatoes simmer for about 10 minutes. This parboiling step helps to soften the potatoes and creates a fluffy interior.
- After 10 minutes, drain the potatoes in a colander and let them steam dry for a few minutes. This helps to remove excess moisture, which is key for achieving a crispy exterior.
- In a large roasting tray, add the goose fat and place it in the preheated oven for about 5 minutes, or until the fat is hot and shimmering.
- Carefully add the drained potatoes to the hot fat in the roasting tray. Be cautious, as the fat may splatter. Toss the potatoes gently in the fat to ensure they are evenly coated.
- Season the potatoes generously with salt and, if desired, add a few sprigs of fresh rosemary for added flavor.
- Return the tray to the oven and roast the potatoes for about 45 minutes, turning them halfway through the cooking time. This will help them brown evenly on all sides.
- Once the potatoes are golden brown and crispy, remove them from the oven. Allow them to cool for a couple of minutes before serving.
- Serve the roast potatoes hot, garnished with additional rosemary if desired, and enjoy your delicious British-style roast potatoes in goose fat!
Tips
- • Always start with starchy potatoes like Maris Piper or King Edward for the best crispy-fluffy texture. • Never skip the parboiling step - it's crucial for creating that signature crisp exterior. • Make sure to thoroughly drain and steam-dry potatoes before adding to hot fat to prevent soggy results. • Use a heavy-based roasting tray that can handle high temperatures and distribute heat evenly. • Don't overcrowd the tray - give potatoes space to crisp up, not steam. • Turning potatoes halfway through cooking ensures uniform golden-brown color. • For extra flavor, experiment with adding whole garlic cloves or herb sprigs like thyme alongside the rosemary.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 40g
Protein: 4g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
