Santa’s Roast potatoesThe best fluffy and crispy roast potatoes
- 2 kg medium Maris Piper potatoes
- 4 tablespoons goose fat
- olive oil
- 1 bulb of garlic
- Calories 216
- Total Fat 7.6g
- Saturated Fat 2g
Nutritional information is only a guide.
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy and delicious.
Drain the potatoes in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to fluff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
Place the goose fat and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly even layer but with small gaps between them.
Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
Roast for 1 hour, or until the potatoes are crisp and golden all over.
Remove the tray from the oven.
- Large saucepan
- Roasting tin
- Serving spoon