Roast potatoes - This makes the most delicious roast potatoes, crisp and crunchy on the outside, yet soft and fluffy inside.

Ingredients

Dry floury potatoes such as King Edward, Maris Piper or Wilja.
Goose fat which has collected in the roasting tin.

Method

Peel and cut potatoes into chunks about 5cm / 2in square.
Place in a pan of salted water, bring to the boil, then simmer for 10 minutes.
Drain the potatoes, keeping the water for the gravy.
Place the potatoes back in the pan and shake them around to roughen the edges. (You can also use a fork to scratch the edges).
Put the goose fat into a roasting tin and heat in the oven until hot, approximately 10 mins.
Add potatoes to the tin and coat with the fat.
Cook in a moderate oven for approximately 1 hour or until golden and crisp.

goose fat roast potatoes

MAKE THE MOST OF GOOSE FAT

Sea bass is delicious pan fried in goose fat, says Vanessa Scott from Strattons Hotel, Swaffham.

Goose fat can also be used for cooking roast vegetables and yorkshire puddings and it also makes excellent pastry.

When left to set this makes delicious goose dripping which is an excellent snack on toast.
goose fat