Crunchy roasties
Serves 8-10
Ingredients:​
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2kg of Maris Piper potatoes, peeled and chopped
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3 tbsp of goose fat (this fat is fairly healthy for an animal fat, it's really high in monounsaturated fats!)
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2 tbsp of plain flour
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3 sprigs of rosemary
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Sage leaves
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Zest of 2 satsumas
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Zest of 1/2 lemon
Method:
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Heat the oven to 180 fan and heat the goose fat in a big roasting pan, big enough to hold all your spuds in a single layer. You might need two pans.
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In a big pan of water, bring the spuds up to the boil and cook for 8 minutes. Then drain and leave until all the steam has gone.
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Put the spuds back into the saucepan and sprinkle over the flour and toss with the lid on. The spuds will get a little roughed up, which means they'll get delightfully crunchy.
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Bring the hot goose fat pans out of the oven and place on the hob. Switch on to a moderate heat.
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Carefully plonk the spuds into the hot oil and then tilt the pan to spoon oil all over them so they're coated. I like to lay them so the largest side is down on the bottom of the pan.
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Place the rosemary and sage into the oil and sprinkle over the zests.
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Put in the oven and roast for 45 minutes. Take out and turn the spuds over if need's be and roast for another 15.
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Serve and enjoy!
