Herby triple-cooked roasties recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C. Submerge the potatoes in a pan of cold water, bring to the boil and cook for 6-8 mins until the edges are just starting to soften. Drain, then return to the pan and leave to steam-dry for 2 mins before topping with a lid and vigorously shaking the pan to create fluffy, uneven edges. Stream-dry for another 5 mins. 
2. Preheat the goose fat, garlic, cut-sides down, and bay in a roasting tray for 5 mins until piping hot, then carefully remove the bay. Add the potatoes, turning them in the fat, then roast for 30-35 mins, turning every 10 mins, until evenly golden and crisp. Remove from the oven and carefully place the potatoes on a wire rack and leave to cool fully. The potatoes can be frozen at this stage (see freezing tip), or stored in the fridge for up to 2 days. 
3. When you’re ready to serve, preheat the oven to gas 6, 200°C, fan 180°C. Roast the potatoes on a baking tray (don't overcrowd them – you want the potatoes to roast, not steam) for 20-25 mins until piping hot and crisp, tossing the rosemary and thyme through for the final 10 mins of cooking. 
4. Heat the olive oil in a frying pan over a medium heat and fry the sage leaves for 2-3 mins until crisp, then move onto a plate lined with kitchen paper. Serve on top of the roast potatoes.

Tip: Goose fat gives the ultimate crunch, but use vegetable oil for a veggie option.

Freezing and defrosting guidelines

Freeze the par-roasted potatoes in a single layer on a baking tray until solid, then transfer to an airtight container and freeze for up to 3 months. Cook straight from frozen, adding 8 mins extra to the final cooking time. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas side dishes