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Serves: 6 - 8
1.5kg oury potatoes (such as maris piper or king edward)
2 rosemary sprigs
150g goose fat, beef dripping or olive oil
1. Peel the potatoes, cut into 4-5cm chunks and rinse in cold water, draining a few times. Put in cold water for 30 minutes; shuffle them occasionally to rinse off the starch. Drain and put in a pan with the rosemary; cover with cold water. Bring to a boil; simmer for 25 minutes, until soft. Drain, shake gently and discard the herbs.
2. Meanwhile, preheat the oven to 200 ̊C, gas mark 6. Heat the fat in a roasting tin for 15 minutes. Add the potatoes, turn, season with sea salt and roast for 1 hour 15 minutes, turning twice. They should be crisp and golden; if not, cook for 15 minutes more. Drain on kitchen paper and sprinkle with more sea salt.
Typical values per serving:
|Salt||trace g salt|
Per serving (8)
This recipe was first published in December 2016.