Goose fat roasted potatoes

takes about one and a half hours.

INGREDIENTS

Potatoes (floury potatoes are best, such as Maris Piper or King Edward, or Desiree.
Waxy potatoes used for boiling or salads won't work as well)

Goose fat (or any oil really, but goose fat tastes best. Lard works well too)

METHOD

1) Peel the potatoes. If they are large cut them into quarters, if medium cut in half, and if small leave them whole

2) Boil them for 10 minutes (they need to be partially cooked at this point)

3) Drain the water, then return potatoes to the saucepan, put the lid on, and shake them. This roughs up the surface and gives them a crispy skin when you roast them

4) Put the oil/goose fat in a large roasting tray, and put in the oven until hot

5) Spread the potatoes out on the roasting tray, and turn them or spoon oil over them so that they are covered in oil

6) Put in oven for about 1 hr or more

7) They are supposed to cook at 200C but you can put them in the oven with the chicken, and then leave them in to finish after you take the chicken out

8) I get them out half way through and spoon fat over them again. They will be done when they are golden/dark brown and crispy on the outside, and soft and fluffy on the inside

Oh, and if you want to add sweet potatoes with your roast potatoes, just peel and cut into similar sized portions to the normal potatoes, but don't boil them, as this will make them too mushy. Just add them in with the rest of the potatoes at stage 5) when you put them in the roasting tray with the fat. Roast potatoes don't keep very well when cold, so best to eat them while they are still hot. To be honest, there aren't usually any left by the end of the meal anyway