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1
Peel, chop, and wash the potatoes into desired pieces (see video for my preferred sizes)
2
Get the washed potatoes into a pan add ½tsp salt and place it on a high heat, bring the water to a boil then turn the heat to medium and set your timer for 6 minutes.
3
While the potatoes are boiling, add 100g / 3.5oz of Goose fat or Beef Dripping or Lard or Vegetable oil, in a roasting pan (see video for my pan dimensions) and place the roasting pan in the preheated oven to get the fat good and hot, this should take approx 5 minutes.
4
Once the 6 minutes are up carefully drain the potatoes into a colander in your sink, once completely drained give them a gentle shake to rough up the edges of the par boiled potatoes.
5
Take the hot pan out of the oven and place it on the top of your stove and very carefully add the potatoes to the hot fat, turn each potato with a couple of forks to completely coat them in the fat, sprinkle with coarse sea salt and freshly ground black pepper, Get them into the hot oven and set the timer for 45 minutes. Give the potatoes a quick turn halfway through.
6
When the time is up get these beautiful crispy roast potatoes onto a plate lined with kitchen paper to drain any excess fat, sprinkle with a little more salt and pepper, serve while still hot and crispy.
7
Enjoy
Method
Ingredients
- 5 Medium size potatoes (Maris Piper, Yukon Gold, Russet)
- 100g / 3½oz Goose fat or Beef Dripping or Lard
- Coarse sea salt and black pepper to taste
100% cotton Cross-Back Kitchen Apron
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Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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