Roast Potatoes

By JDARK

Ingredients

• 5 lbs medium potatoes (ideally 3 inches in size)
• 4 tbsp goose/duck fat
• 1 bulb of garlic
• 1/2 bunch of fresh sage
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees F.

Step 2

Peel the potatoes, keeping them whole, and ideally all about the same size of 3 inches. Parboil them in a pan of boiling water for 15 minutes - this will ensure the insides become really fluffy.

Step 3

Drain in a colander and leave to steam dry for 2 minutes to help the fat stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Step 4

Place the goose fat or butter and 1 tbsp of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of salt and pepper, then toss to coat. Spread out in one, fairly snug, even layer with small gaps between them.

Step 5

Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray. This gives you a sweet caramelized garlic and adds a gentle perfume to the potatoes.

Step 6

Roast for 1 hour, or until the potatoes are crisp and golden all over.

Step 7

Remove the tray from the oven. Gently half-squash each potato with a slotted spatula or masher so they push into each other and fill the tray.

Step 8

Pick the sage leaves and toss with a little oil. Sprinkle the sage over the potatoes and roast for 20-25 minutes, or until golden and amazing.