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Roast Potatoes with Goose and Duck Fat

Roast Potatoes with Goose and Duck Fat

Felicity MacLeod

Felicity MacLeod

Prep 30 mins30m
Cook 1 hr 45 mins1h 45m
Serves 6

Christmas isn't meant to be healthy and this famous Christmas side with its two types of fat isn't going be featured in any fad diet book anytime soon.

These roast potatoes are twice cooked, parboiled then roasted. The result is golden & crunchy on the outside and fluffy on the inside, roast potatoes can't get better than this!

Amazing, decadent and Christmas goodness. Hint: make sure you over cater on the potatoes, they always get eaten.

Ingredients

  • 2 kg potato (peeled and quartered)
  • sea salt
  • 3 tbsps goose fat
  • 100 g duck fat (we get a liquid version in a can from The Essential Ingredient, Melbourne)

Instructions

Keep screen awake
  • 1
    In a large pot, add boiling water, salt and potato and parboiled for . Drain potatoes and shake in a colander to help roughen the edges of the potatoes (this will help them go crunchy when roasted). HINT: this can be done the night before roasting
  • 2
    Cover the potatoes in goose fat and place in a moderate oven for .
  • 3
    Flip the potatoes and brush the potatoes in duck fat, turn oven up to 220 degrees C.
  • 4
    Continue to turn and brush the potatoes in duck fat every .
  • 5
    Once potatoes are done, lightly salt and serve.

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