Ingredients
- 6 potatoes, peeled and chopped
- 3 tbsp goose fat
- Salt
- Pepper
- 1 tbsp extra virgin olive oil
- 1 lemon, peel only
- 2 sprigs fresh rosemary
- 1 bulb garlic, head removed
Instructions
- Preheat the oven to fan 200
- Peel the potatoes before slicing into similar sized shapes. Add them to a pan with cold water along with a good pinch of salt. Bring to the boil and cook for 10 minutes.
- In the meantime, add around 3-4 tbsp of goose fat to a roasting dish and place in the oven for ten minutes.
- Once you can pierce the potato with a knife, drain and cover with a tea towel for 5-10 minutes.
- Next, give them a good shake to fluff up and carefully tip into the hot oil and spread evenly. Season with salt and pepper before whacking in the oven for 30 minutes.
- After 30 minutes, turn them, add a bulb of garlic, a drizzle of extra virgin olive oil, fresh rosemary and lemon peel. Place back in the oven for another 30-40 minutes. This method will guarantee the most delicious roast potatoes. Crunchy on the outside, nice and fluffy on the inside.
Nutrition
Serving: 1 Serving | Calories: 228kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 38mg | Potassium: 970mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 2mg
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