Goose Fat Roast Potatoes #Goose #Fat #Roast #Potatoes

These Goose Fat Roast Potatoes are seriously crunchy on the outside & light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes!

 #Goose #Fat #Roast #Potatoes

Ingredients (check list):

1. 2lbs / 1kg Potatoes, peeled & sliced (see notes)
2. 2-3 heaped tbsp Goose Fat
3. 1 heaped tsp Flour
4. 1 bulb Garlic, cloves separated with skins left on
5. 3-4 sprigs Fresh Rosemary
6. Salt
7. Black Pepper

Instructions:

1. Preheat oven to 410f/210c.
2. Place potatoes in a pot of cold water and bring to boil with a good pinch of salt. Boil until the potatoes are fork tender. Boil them slightly past the point you usually would. Softer spuds = rougher edges = extra crispiness.
3. Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 5-10mins. The more they steam = the more moisture is leaving the potatoes = the fluffier they'll be. During this time, spread your goose fat in a suitably sized baking dish and place in the oven.
4. Mix 1 heaped tsp (not tbsp!) flour with a good pinch of salt and pepper then sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated.
5. When your goose fat is smoking hot (literally), add your potatoes, ensuring they’re evenly spaced out. Add your garlic and rosemary and stir to coat everything in the fat. Work quickly so the fat stays hot.
6. Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat once/twice throughout to ensure an even coverage.
7. Serve with an extra sprinkle of salt to drawer out the final bit of moisture, just for extra crispiness.

Original Recipe Article from dontgobaconmyheart.co.uk

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