These have to be the most amazing potatoes, just the way I like them, crispy and crunchy on the outside and light and fluffy on the inside. It’s really worth getting some goose fat as it imparts wonderful flavour.
1.4kg of potatoes, peeled and quartered
100g of goose fat
Preheat the oven to 220˚C and place the goose fat in a roasting tray and into the oven.
Place the potatoes in a pot and fill up with water until covered.
Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by pierce with a fork.
Drain the potatoes and then place back in the pot. Place the lid on a give a gentle shake to lightly fluff the edges.
Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt.
Roast for 35 minutes until golden and crisp.