Ingredients

The following ingredients have 4 Servings
  • 900 g floury potatoes
  • 8 tbsp goose fat, lard or rapeseed oil
  • sea salt (preferably Maldon sea salt)
  • Coarsely ground black pepper

Instruction

  • Preheat the oven to 200℃ (180℃fan)/400°F/gas mark 6.
  • Peel and cut the potatoes so that all the pieces are about the same size. Place in a saucepan of lightly salted boiling water. Cover and bring quickly back to the boil.
  • Reduce the heat and simmer gently for 3-5 minutes, until the edges are just beginning to soften. Meanwhile place the fat in a shallow sided roasting tin and place in the oven to heat while the potatoes are boiling.
  • Drain the potatoes and return to the pan. Put the lid on the pan and, holding it in place, shake the pan up and down vigorously a few times to fluff up the outside of the potato.
  • Quickly tip the potatoes onto the tray and turn to coat in the hot fat.
  • Roast for 45 minutes - 1 hour, turning the potatoes once or twice during the cooking time. Serve immediately, sprinkled with salt and pepper.