Goose Fat Roast Potatoes

Ingredients

• 1.5 Kg (3lb) Potatoes (King Edward or Maris Piper is our favourite variety)
• 6 tbsp (1/2 cup) Goose Fat
• Salt & Black Pepper
• 3 tbsp Couscous (Optional)

Instructions

1. 1

   Preheat: Put 6 tbsp of goose fat in a deep roasting tray. ( I recommend using 2 trays, so 3 tbsp in each tray)Place in the oven at 210°C fan / 230°C/450°F/ Gas Mark 8 to get scorching hot, whilst you prep the potatoes.

2. 2

   Chop: Peel & chop the potatoes into large 3 inch pieces. You can cut them into large chunks, but they will take longer to cook.Place in a large pan and fill with just enough cold water to cover the top of the potatoes.

3. 3

   Boil: Bring the water to a boil with the potatoes in the pan, once boiling start the timer for 5 minutes.

4. 4

   Drain: Use a colander to drain the potatoes.Give the potatoes a good shake against the sides of the colander.This helps rough up the edges of the potato, for a crunchy finish.

5. 5

   Couscous: Add a generous amount of pepper and a sprinkle of salt.The couscous is optional, but it is the key to our crispy roast potatoes. Sprinkle over to coat evenly.Give a final shake/ mix around.Allow to steam dry for a few minutes.

6. 6

   Use oven gloves to remove the tray of goose fat from the oven. Watch out it will be scolding HOT fat!If using dried herbs, chilli flakes or garlic powder you can add them now, and stir them into the goose fat. If using fresh herbs, garlic or chilli, I recommend waiting to add them for the last 10 minutes. They will burn at high temperatures for so long.Use a long-handled spoon or tongs to carefully turn the potatoes into the hot goose fat.

7. 7

   Oven: Try to spread potatoes apart, so they are not all touching each other. For the best roast potatoes, I like to use 2 trays.Place in the oven at 210°C fan/ 230°C /450°F/ Gas Mark 8 for about 55 minutes.You may want to turn halfway or use a spoon to scoop and pour the hot goose fat over the potatoes again.

8. 8

   Check at 40 minutes to see how they are going.If browning too much, add a sheet of foil on top towards the end of cooking. If not browning enough, turn up to 220°C fan / 240°C /460°F / Gas Mark 9 for the last 10 minutes.This is also the time to add any fresh herbs, garlic or chilli.

9. 9

   Serve your goose fat roast potatoes with your favourite meat for a fantastic roast dinner.