Perfect Roast Potatoes
She cut a piece of roast potato in half and put it into her mouth. Cooked long in goose fat, it was delicious. She sat chewing, savouring the caramelised crust while listening to the buzzing conversation which continued unabated around her. Was there anything better than a well-cooked potato?
An Unsuitable Match.
3-4 potatoes (depends on how many people you are feeding).
Duck or goose fat. I used duck fat from the supermarket dairy section.
Peel and cut the potatoes into quarters.
Put the oven on to preheat to 180C/375F (fan forced if you have it).
Put the potatoes in a pot of boiling water and parboil for about 10 minutes. Take them out of the pot and drain them in a colander. When they are drained give them a couple of really good shakes so you break the surface of the potatoes. By doing this you get the fluffy pieces which will roast and crisp beautifully.
Toss the potatoes in the fat. I know it’s not exactly the thing for your waistline, but roasted potatoes are a Georgian/Regency period speciality.
Put them in the oven for about 30 minutes or until they are golden brown and crispy on the edges. I do take them out a couple of times and toss them about in the oil with a wooden spoon just to make sure they are coated in the fat.
Take out the oven and enjoy with a nice piece of roast beef and some steamed vegetables.