Serves 4
If you are looking to impress your guests this Christmas, then try this alternative roast potato recipe from our co-founder Ryan Simpson.
These roasties have a tasty, crunchy exterior with a soft, fluffy centre.
Cook as many as you want, as these are always a tasty snack later in the evening.
These are all about the prep but are very much worth it.
Ingredients
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Maris Piper potatoes
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400g Goose Fat (1-2 jars depending on how many you are cooking for)
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Sea Salt & Pepper
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A bunch of fresh coriander (roughly chopped)
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3-4 garlic cloves (peeled and chopped)
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1 teaspoon of garlic granules
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3 tablespoons of plain flour
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1 large orange (peel and chop the peel into slices)
Method
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Preheat the oven to 220°C
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Boil a large pan of water and add a pinch of rock salt. If you have a jar of goose fat then put that into some hot water so it has melted into a liquid form.
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Wash and peel your potatoes and chop to your preferred size. Just remember the bigger they are, the longer they will take. A medium size Maris Piper is better cut in half. Once the pan of hot water is boiling, carefully put them in the water for 10 mins to boil. After 10 minutes, remove from the heat and drain. Don’t leave them in the water to go any softer. Once these are drained, shake them together over the sink to rough up the edges which will give them that extra crispy exterior.
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Pour your goose fat into a roasting tray and warm in the oven.
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Peel and chop the garlic cloves, peel the orange, and slice the peel, then roughly chop the coriander, you can also squeeze some of the orange juice into the goose fat. Once your goose fat is hot enough, add all of this into the fat carefully and stir together. The garlic, orange peel and coriander will then start to infuse the goose fat with a real festive twist.
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In another bowl combine the plain flour, garlic granules, a generous amount of rock salt & black pepper and stir together. Over the sink area, sprinkle this mix over your drained potatoes and shake again to make sure you have good coverage this coating will really help that crunchy coating.
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Once the fat has been in the oven for 5 minutes, carefully place your potatoes into the fat and use a spoon or pastry brush to drizzle the fat over all the potatoes.
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Roast the potatoes for a further 45 minutes on the top shelf of your oven. During this time, keep rotating the potatoes every 5-10 mins so they don’t get too dry on one side or too hard on another.
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Once you are happy with the colour of the potatoes, remove from the oven and let them sit in the fat until serving. When ready to serve pour the excess fat and peel into the goose fat jar and allow to cool somewhere. These help dispose of the used fat and waste safely.
Recipe by Ryan Simpson for Freely Fruity
