Goose fat and fresh herbs are all that is needed to give your roast potatoes a fragrant taste, fluffy texture and crisp, golden crunch this festive season. Not only is this Christmas side dish packed with flavour, but it can also be prepared and frozen a month in advance. Roast the potatoes straight from frozen to perfection on Christmas day itself.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 5 minutes. Drain well, then return to the pan over a low heat to dry. Add the lid and shake to rough up the potato edges; set aside.
Melt the fat in a large roasting tin in the oven for 2 minutes. Add the potatoes and toss to coat. Roast for 50 minutes, or until golden.
Meanwhile, crush the herbs with the salt using a pestle and mortar. To serve, scatter a little of the herb salt over the roast potatoes.
See more Christmas side dishes