Overview

For fluffy insides, crispy outsides and delicious roasties

Ingredients

1kg Maris Piper potatoes

100g goose fat

2 tsp flour or fine polenta

Maldon salt, to serve

Cooking Instructions

Step 1 – place a large roasting tin in the oven and heat to 200C/fan 180C/gas 6

Step 2 – peel 1kg of potatoes and cut each one into 4 even-sized chunks or 2-3 chunks for the smaller ones

Step 3 – place the potatoes into a large saucepan and pour in enough water to cover them. Add a good sprinkling of salt, then wait for the water to come to the boil. When the water is boiling, turn down the heat and simmer the potatoes uncovered for 2-3 mins.

Step 4 – spoon the goose fat into the hot roasting tin and heat in the oven for a few minutes until it’s hot

Step 5 – drain the potatoes in a colander then shake them around a few times until the outsides are fluffed up

Step 6 – sprinkle the potatoes with 2 tsp flour or the fine polenta and give another shake or two so they are evenly and thinly coated

Step 7 – carefully put the potatoes into the hot fat (they will sizzle as they go in) then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room

Step 8 – roast the potatoes for 50 mins (or however long it takes to get them really golden and crisp), taking them out and turning every 15 mins

Step 9 – scatter with salt and serve straight away