100g goose fat
2kg Rooster potatoes, peeled, halved or quartered if large
Salt and black pepper
1 tbsp fresh rosemary, finely chopped
A handful of fresh parsley, chopped
- Add the potatoes to a pot and cover with cold water. Season with salt and bring the pot to a boil for 10 minutes. Drain the potatoes and return to the pot. Add the pot back to the heat and leave to stream dry for 1-2 minutes.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the goose fat to a large rimmed roasting tray and place in the oven to get really hot.
- Carefully add the potatoes to the roasting tray with the hot goose fat. Season well and sprinkle with the rosemary. Roast for 45 minutes, tossing occasionally, until they are crispy and well browned. Season again with salt and pepper and sprinkle over the parsley to serve.
Per Serving: 300kcals, 13.1g fat (3.6g saturated), 42g carbs (3.6g sugars), 4.8g protein, 3.9g fibre, 0.042g sodium