June 30, 2006

Filed under: Uncategorized — ros @ 1:36 pm
  1. Always use floury potatoes. Maris piper potatoes are very good. White potatoes are fine too.
  2. Peel the potatoes and cut them into pieces of similar size.
  3. Place them in very well salted water and bring to the boil.
  4. Boil for about 5 minutes. Drain and return the potatoes to the pan.
  5. 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.
  6. 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.
  7. Roast the potatoes at gas mark 8.
  8. Occasionally baste the potatoes ith the fat but don’t move them around much. Otherwise their crispy crusts come off!
  9. The potatoes are done when they are golden brown.

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