Sunday, 18 December 2011

The Perfect Roast Potatoes made with Goose Fat ( perfect for your christmas day dinner)

So, You have cooked the perfect Turkey (with Gordon Ramsay) and you have made the perfect stuffing so now the perfect roast potatoes. There is nothing like crunchy, crispy roast potatoes, all fluffy inside. Cooked properly, these roast potatoes will go down a treat with your turkey and stuffing Christmas day dinner. Do not be tempted to us supermarket frozen roast potatoes, they are just not the same and your Christmas day diner deserves the best. You can make these the day before, allow to cool and store them in the fridge overnight and then reheat them in the oven before serving.


6 large potatoes, peeled and quartered

8 tbsp vegetable or olive oil, goose or duck fat or other fat reserved for roasting

pinch of salt

Serves: 4 Preparation: 10 Cook Time: 75 Total Time: 85min


1.Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for 7-8 minutes.

2.Meanwhile, switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.

3.Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.

4.Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt. Serve as soon as possible.

You can see a video of Marco Pierre White making roast potatoes in this post for roast parsnips. Click Here


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