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Goose-fat roasties with garlic & thyme
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Crisp, fluffy and packed with flavour, this recipe will change the way you roast potatoes forever. The garlic and thyme hit the hot potatoes and goose fat right at the last minute, ensuring the flavours stay vibrant.
Serves: 6 - 8
1.5kg Maris Piper potatoes, peeled and cut into equal-sized chunks
150g goose fat (from a jar or reserved from the goose)
4 cloves garlic, finely grated
¼ x 20g pack fresh thyme, leaves only
Sea salt flakes, to serve
1. Preheat the oven to 220ºC, gas mark 7. Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to the boil, reduce to a simmer and cook until just tender (about 12-13 minutes). Drain and allow to steam-dry in the colander for 10 minutes. Meanwhile, put the goose fat in a roasting tin and heat in the oven.
2. After 10 minutes, carefully remove the tray from the oven and tip the potatoes into the hot goose fat. Toss to coat and return to the oven for 55 minutes-1 hour, turning halfway, until deep golden and crispy. Remove from the oven and toss the grated garlic and thyme through the potatoes. Return to the oven for 2-3 minutes, until fragrant. Season with sea salt flakes and serve.
Typical values per serving:
Per serving (for 6)
This recipe was first published in November 2021.