June 30, 2006
- Always use floury potatoes. Maris piper potatoes are very good. White potatoes are fine too.
- Peel the potatoes and cut them into pieces of similar size.
- Place them in very well salted water and bring to the boil.
- Boil for about 5 minutes. Drain and return the potatoes to the pan.
- Cover the pan with a lid and, holding the lid down, shake very vigorously. The idea is the outside of the potatoes should be broken up and fluffy.
- Transfer the potatoes to a roasting dish and top with lumps of goose fat. Any other dripping will do but goose fat is the best. Butter is better than nothing.
- Roast the potatoes at gas mark 8.
- Occasionally baste the potatoes ith the fat but don’t move them around much. Otherwise their crispy crusts come off!
- The potatoes are done when they are golden brown.
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