A roast potato can be a little trickier than first expected, this recipe will have those roasties crispy on the outside and soft in the middle every single time. You’ll even manage to get the perfectly garlicky and rosemary flavour coming through. Trust us, you’ll need to make enough for second helpings of these!
800g maris piper potatoes
1tsp plain flour
2 cloves of garlic
2 sprigs of rosemary
3 tablespoons of goose fat
Salt and pepper
Preheat the oven to 200 degrees. Fill the kettle and stick it on whilst its brewing chop the potatoes in half or quarters, so they’re pretty hefty in size. Put them in a large pan and fill with boiling water and salt and turn the hob onto a medium heat.
Whilst the potatoes are boiling put the goose fat into a large roasting tin and place in the over to get really hot.
After 10 minutes drain the potatoes and give them a good shake with 1tsp and tip into the the roasting tin with the garlic, rosemary and a good pinch of salt and pepper.
Put in the oven for 45 minutes before giving a turn, this is really important as they need a long time at the start to crisp up and will stop breakage in the dish. Leave in for another 15 minutes to crisp up. Perfect roasties every single time.