Prep
10m
Cook
1h 15m
Total
1h 25m
Ingredients
Method
Turn cooking mode on
1.
Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered.
2.
Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour.
3.
Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart.
4.
Drain the potatoes and leave them to steam dry for a few minutes on a racked tray.
5.
Preheat the oven to 200C.
6.
Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes.
7.
Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt.
8.
Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp.
9.
In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes.
10.
Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture.
11.
Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden.
For the herb salt
1.
Combine fresh rosemary, thyme, sage, and sea salt flakes.
2.
Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt.
3.
Plate up and Enjoy!
For
8
M
I
2
kg
Maris Piper potatoes, peeled and cut into large chunks
1.5
litres
Beef stock, enough to cover the potatoes
3
Fresh thyme sprigs
3
Fresh rosemary sprigs
3
Garlic cloves, whole and peeled
500
g
Goose fat
2
tbsp
Fresh rosemary, finely chopped
2
tbsp
Fresh thyme, finely chopped
4
Garlic cloves, minced
2
tbsp
Olive oil
1
tsp
Sea salt flakes
1
tbsp
Fresh rosemary
1
tbsp
Fresh thyme
1
tbsp
Fresh sage
2
tbsp
Sea salt flakes
Roast Potato Tips • Floury potatoes are key. Maris Piper or King Edward give you that dry, fluffy centre and crisp exterior. • Cook the potatoes until they’re very tender, almost falling apart. That soft surface is what crisps up later. • Drain carefully and let them sit until the moisture fully escapes and the outside looks dry and flaky. Don’t shake them. • Always add potatoes to hot fat. Carefully spoon the hot duck fat over so every surface is coated. • Don’t overcrowd the tray. Space them out so hot air can circulate – two trays are better than one. If you can, cook your roast potatoes first thing in the morning before anything else goes in the oven. You can crank the temperature right up, which is essential for crispiness. Once other dishes are in, the oven steams and the potatoes won’t crisp properly. Cook them until lightly golden, then leave them uncovered at room temperature so they don’t soften. Just before serving, put them back into a hot oven for 10–15 minutes to finish crisping and colouring.
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Made it?
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L
Lynn M
2 months ago
How big of a jar of goose fat....we have 320 g bottle or 180 g?
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Reply
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George
a month ago
I would go with 250g per 1kg of potatoes. Enjoy!
Like
Reply
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Prep
10m
Cook
1h 15m
Total
1h 25m
Ingredients
Method
Turn cooking mode on
1.
Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered.
2.
Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour.
3.
Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart.
4.
Drain the potatoes and leave them to steam dry for a few minutes on a racked tray.
5.
Preheat the oven to 200C.
6.
Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes.
7.
Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt.
8.
Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp.
9.
In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes.
10.
Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture.
11.
Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden.
For the herb salt
1.
Combine fresh rosemary, thyme, sage, and sea salt flakes.
2.
Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt.
3.
Plate up and Enjoy!
For
8
M
I
2
kg
Maris Piper potatoes, peeled and cut into large chunks
1.5
litres
Beef stock, enough to cover the potatoes
3
Fresh thyme sprigs
3
Fresh rosemary sprigs
3
Garlic cloves, whole and peeled
500
g
Goose fat
2
tbsp
Fresh rosemary, finely chopped
2
tbsp
Fresh thyme, finely chopped
4
Garlic cloves, minced
2
tbsp
Olive oil
1
tsp
Sea salt flakes
1
tbsp
Fresh rosemary
1
tbsp
Fresh thyme
1
tbsp
Fresh sage
2
tbsp
Sea salt flakes
Roast Potato Tips • Floury potatoes are key. Maris Piper or King Edward give you that dry, fluffy centre and crisp exterior. • Cook the potatoes until they’re very tender, almost falling apart. That soft surface is what crisps up later. • Drain carefully and let them sit until the moisture fully escapes and the outside looks dry and flaky. Don’t shake them. • Always add potatoes to hot fat. Carefully spoon the hot duck fat over so every surface is coated. • Don’t overcrowd the tray. Space them out so hot air can circulate – two trays are better than one. If you can, cook your roast potatoes first thing in the morning before anything else goes in the oven. You can crank the temperature right up, which is essential for crispiness. Once other dishes are in, the oven steams and the potatoes won’t crisp properly. Cook them until lightly golden, then leave them uncovered at room temperature so they don’t soften. Just before serving, put them back into a hot oven for 10–15 minutes to finish crisping and colouring.
Only visible to you
Made it?
Cancel
L
Lynn M
2 months ago
How big of a jar of goose fat....we have 320 g bottle or 180 g?
Like
Reply
Cancel
George
a month ago
I would go with 250g per 1kg of potatoes. Enjoy!
Like
Reply
Cancel
