Sunday Roast: How To Make Perfect Crispy Roast Potatoes in Goose Fat recipePosted by Fiona Nevile in Vegetables and Sides | 38 comments
Good potatoes make decent roast potatoes. Great crispy roast potatoes are cooked in goose fat. We discovered this when we had a surfeit of goose fat knocking about in the fridge. Until a month ago, I used to feel a bit guilty about using goose fat. Even so, I secretly looked forward to the highlight of the Sunday roast – crisp, soft centred, irresistible, golden roast potatoes.
Imagine my delight last month when I discovered that goose fat is the healthiest of animal fats. It’s high in healthy mono and polyunsaturated fatty acids and low in saturated fats.
Until I met Danny I wasn’t really interested in potatoes. I particularly liked those tiny expensive Jersey Royals. When these were out of season, I didn’t eat potatoes. If friends were coming for lunch I’d buy a bag and throw out the slimy remains a few weeks later.
Danny’s arrival heralded a change in diet. He was very patient, enduring months of sprouting mystery “white potatoes” that I bought in large paper sacks. They were excellent value as they lasted for weeks. Finally he tentatively suggested that we might buy a small bag of King Edwards for a Sunday roast. The 5 kilo bag was devoured within a couple of days.
Suitably chastened, I now grow our own and supplement these with the best available locally. Yet the secret of great roasties owes more to the fat than the potatoes.
Recipe for Perfect Roast Potatoes (for four – they will eat more of these than you might imagine!)
Pre-heat oven to 210c (190c fan, gas mark 6)
- 1 kilo potatoes (King Edward, Desiree, Kerrs Pinks are best but any will do. The fresher the better)
- 2 tbsp goose fat
- half tsp garlic granules
- 1 tsp salt
- 2 tsp ground black pepper
- Boil a large kettle of water, enough to cover the potatoes when they will eventually be in your saucepan
- Wash and peel the potatoes and cut into similar sized pieces (leave smaller potatoes whole or cut them in half and then match this chunk size when chopping the bigger ones)
- Place potatoes in a large saucepan and cover with boiling water. Parboil them by bringing them back to the boil and then boil gently for no more than ten minutes.
- Turn off the ring
- Put the goose fat into a large shallow oven-proof dish (or roasting tray) and put on top shelf of oven to melt and heat through
- Strain potatoes and return to the saucepan. Place the saucepan back onto the still-warm ring for about five minutes, shaking it every now and then to break down the edges of the potatoes, making them dry and fluffy.
- Remove the dish from the oven and sprinkle the salt, pepper and garlic granules fairly evenly over the goose fat.
- Carefully tip the parboiled potatoes into the dish so as to avoid splashing the hot fat over you. Turn them over and over until they are coated in the fat, salt, pepper and garlic mix.
- Return the dish to the top shelf of the oven for one hour, turning the potatoes half way through.
Tips and tricks:
- Try to time the roast potatoes so that they are ready just as you are about to serve the meal, to enjoy them at their crispiest.
- If your joint requires a lower cooking temperature you can still follow the method above. Just put them in half an hour before your joint is due to be taken out and then turn the oven up to 220c (200c fan) for the last half an hour whilst your joint is relaxing under a keep-warm duvet of foil covered with tea cloths.
- These potatoes need an hour in the oven. Anything less does not work.
- French goose fat in jars is available from Waitrose (in the butter and fat area). Store in your fridge. I’ve also seen tins of goose fat in Sainsbury’s at Christmas.
- Goose fat can be reused. Pour into a seperate container and store in the fridge, it keeps for quite a while.
- If we eat goose for Christmas lunch we save the fat and freeze quite a bit in cubes.
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