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    Crunchy Roast Potatoes 2008

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    Crunchy Roast Potatoes 2008

    Kestrel potatoes are ideal for roasting. Using goose fat adds a depth of flavour.

    • Christmas
    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 95 minutes
    • Total time: 1 hour 45 minutes to 1 hour 50 minutes 60 minutes 50 minutes


    • 1.5kg Kestrel potatoes, peeled, cut into chunks
    • 3 tbsp Catusse Pure Goose Fat, or sunflower oil


    1. Preheat the oven to 190°C, gas mark 5. Place the potatoes in a pan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan. Shake, then place over the heat so any excess water evaporates. Place the goose fat or oil in a large roasting tin and preheat in the oven for 5 minutes.
    2. Spoon the potatoes into the preheated tray of hot fat (they should sizzle as they go in) and turn to coat. Roast for 50–60 minutes or until golden brown. Season and serve.

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    Cook's tips

    To prepare the potatoes in advance, peel, parboil and shake to roughen the edges. Cool thoroughly then freeze on a tray, spaced well apart. Once frozen, seal in a bag and freeze for up to 1 month. Cook from frozen at 200°C, gas mark 6, for 1 hour 15 minutes, turning occasionally in the hot fat.


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    4 stars