Ultimate goose fat, garlic and rosemary roasties
It wouldn't be Christmas dinner without crispy roast potatoes, and this easy recipe will ensure that yours definitely impress. Simply parboil before roasting in goose fat with lots of garlic and rosemary until golden and serve.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a lidded pan of cold water. Bring to the boil, then cook for 5 mins until just tender. Drain well. Return to the pan, cover and shake to roughen up the edges.
- Spoon the goose fat into a large roasting tin and heat in the oven for 4 mins until smoking. Quickly and carefully tip the potatoes into the tin and toss in the fat. Add the garlic.
- Roast for 40 mins, turning once for even crispiness. Turn again, add the rosemary and a sprinkle of sea salt; cook for 15 mins until golden and crisp. Serve in a warmed bowl.
Get ahead: Parboil the potatoes up to 1 month in advance. Drain, fluff up the edges and leave to cool completely in a roasting tin. Open-freeze on baking paper. On the day, carefully tip the frozen potatoes into hot oil; roast for 1hr -1hr 15 mins.
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