Roast potatoes with confit garlic
Angela Hartnett says, "These are my all-time favourite roasties. I like them quite big, so I parboil them a little longer to ensure beautifully fluffy, crispy results. The trick is to make enough so there are leftovers for Boxing Day!"
- Prepare15 mins
- Cook1 hr 15 mins
- Total time1 hr 30 mins
- 2kg Maris Piper potatoes
- 8 tbsp Cooks' Ingredients Goose Fat
- ½ x 1 bulb/s garlic, cloves separated (unpeeled)
- ½ x 20g pack rosemary
Preheat the oven to 220ºC, gas mark 7. Peel the potatoes, keeping them whole if possible or cutting larger ones into even chunks. Bring a large pan of salted water to the boil and parboil the potatoes for 15 minutes. Drain in a colander, leave to steam dry for 2 minutes, then shake the colander to fluff up the edges.
Meanwhile, spoon the goose fat into a large roasting tin and put in the oven to heat up (about 10 minutes). Once hot, add the potatoes, season, then toss to coat and spread out in an even layer in the tin. Smash the unpeeled garlic cloves and add to the tin with the rosemary sprigs. Roast for 1 hour or until the potatoes are crisp and golden all over, turning occasionally. Transfer to a plate lined with kitchen paper to drain off the oil, then arrange on a warm serving dish with the garlic and rosemary.
Typical values per serving when made using specific products in recipe