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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 kg Maris Piper potatoes
1.5 litres Beef stock
2.
Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour.
3 Fresh thyme sprigs
3 Fresh rosemary sprigs
3 Garlic cloves
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.
500 g Goose fat
7.
Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt.
1 tsp Sea salt flakes
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.
4 Garlic cloves
2 tbsp Fresh rosemary
2 tbsp Fresh thyme
2 tbsp Olive oil
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.
1 tbsp Fresh rosemary
1 tbsp Fresh thyme
1 tbsp Fresh sage
2 tbsp 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
Only visible to you
Made it?
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L
Lynn M
5 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
4 months 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 kg Maris Piper potatoes
1.5 litres Beef stock
2.
Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour.
3 Fresh thyme sprigs
3 Fresh rosemary sprigs
3 Garlic cloves
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.
500 g Goose fat
7.
Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt.
1 tsp Sea salt flakes
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.
4 Garlic cloves
2 tbsp Fresh rosemary
2 tbsp Fresh thyme
2 tbsp Olive oil
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.
1 tbsp Fresh rosemary
1 tbsp Fresh thyme
1 tbsp Fresh sage
2 tbsp 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
Only visible to you
Made it?
Cancel
L
Lynn M
5 months ago
How big of a jar of goose fat....we have 320 g bottle or 180 g?
Like
Reply
Cancel
George
4 months ago
I would go with 250g per 1kg of potatoes. Enjoy!
Like
Reply
Cancel
