Crunchy roasties

Serves 8-10


  • 2kg of Maris Piper potatoes, peeled and chopped 

  • 3 tbsp of goose fat (this fat is fairly healthy for an animal fat, it's really high in monounsaturated fats!)

  • 2 tbsp of plain flour 

  • 3 sprigs of rosemary

  • Sage leaves

  • Zest of 2 satsumas

  • Zest of 1/2 lemon 


  • 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. 

  • 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. 

  • 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. 

  • Bring the hot goose fat pans out of the oven and place on the hob. Switch on to a moderate heat.

  • 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.

  • Place the rosemary and sage into the oil and sprinkle over the zests. 

  • 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. 

  • Serve and enjoy!