Roast Potatoes

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Roast Potatoes

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Crunchiest roast potatoes….even delicious the next day chopped up and added to a frittata.

Ingredients

  • 1 kg Rooster potatoes
  • 3 tbsp goose fat (alternatively use olive oil)
  • salt & pepper

Instructions

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Peel and cut the potatoes in half. Boil in hot water and a pinch of salt for six minutes. Then drain, allowing to steam dry for five minutes.
  3. Add the goose fat to a roasting tray and place in the oven until the fat has melted and is sizzling.
  4. Gently spoon in the potatoes. Be careful when doing this as the hot goose fat tends to spit.
  5. Roast in the oven for 40-45 minutes until golden and crispy.
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