December 19, 2022

Christmas Goose Fat Potatoes by Barry Horne

By Online Provenance Butcher
Christmas Goose Fat Potatoes by Barry Horne

serves 4-6


2kg Maris Piper Potatoes 

300g Goose fat 



20g Thyme

3 cloves garlic


Pre heat the oven to 190 deg C.

Peel the potatoes and cut into even pieces. Place the potatoes into a large saucepan and cover with cold water, add in ¾ tbsp of sea salt and bring to a boil. Reduce to a simmer and cook the potatoes until the sides are just beginning to break.

Strain the potatoes. Add them to a large baking tray and pour the goose fat over the potatoes, add the thyme and garlic and give everything a good mix to the point where the potatoes almost break up around the sides. 

Season well with salt and pepper and place in the oven. 

Take the tray out after 10 mins and turn the potatoes over. Don't worry about them breaking too much as the more rough edges are, the crispier the roasties will be.

Put them back in the oven and roast for a further 25–35 mins or until golden and crispy.