Cooking Oils & Fat

The secret to the perfect roast potato is in the goose or duck fat. First, peel and chop your potatoes, then parboil them just enough to soften them slightly. Drain off the water and shake them around in the pan to roughen the edges a bit. Meanwhile, heat up your goose fat in an oven dish till it’s smoking. Carefully put the potatoes in the hot fat and turn them so they’re properly covered. You should definitely wear an oven glove for this bit! Put the dish into the oven and cook at a high temperature until the roasties are crunchy and golden. And eat them straightaway – if you keep them hanging around, they’ll go soggy. There’s nothing worse than a soggy roastie.