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    Henry Harris's Roast Potatoes with Goose Fat Garlic and Rosemary

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    Henry Harris's Roast Potatoes with Goose Fat Garlic and Rosemary

    Blanching the potatoes to the point of being almost cooked is the key to success. If you think they are overdone when you strain them, then they are just perfect; trust me.

    • Preparation time: 20 minutes
    • Cooking time: 1 hours
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 1.8kg large potatoes (King Edward or Desiree both work well)
    • Sea salt and freshly ground pepper
    • 175g goose fat
    • 2 whole heads of garlic
    • 15g pack fresh rosemary, leaves only


    1. Preheat the oven to 180°C/gas 4.
    2. Peel the potatoes and cut them into equal-sized chunks, similar in size to a golf ball. Rinse them well, then place them in a large saucepan, cover generously with water and season with sea salt. Bring to the boil and simmer gently for 5-8 minutes. It's difficult to give a precise time: you want the surface of the potato to start to soften and disintegrate and the middle to feel just the uncooked side of ready when pierced with a knife. Drain into a colander and leave for 5 minutes.
    3. Take a large roasting pan, cast iron for preference, and add the goose fat. Place it on the stove and warm the fat or put it in the oven for the 5 minutes that the potatoes are drying. Carefully add the potatoes (broken bits and all). Season with salt and pepper. Break up the garlic into individual cloves and add them, unpeeled, to the pan along with the rosemary. Using a large spoon, turn the potatoes through the fat so they are all well covered.
    4. Transfer to the oven. Every 20 minutes turn the spuds with a large spoon. After approximately an hour, maybe even 30 minutes more, your potatoes will have achieved a golden crunchy state. Remove from the oven and transfer to a serving dish. Consume.

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