After the last post I got a craving for potatoes. I found this recipe and I was struck by its use of goose fat. And if the cook is correct it is actually not that bad for you and better than some other oils you could use to crisp these bad boys in the oven. Now if only I had something meaty to serve them with…
As for the college kid I hope to send this off with…ask dad for some goose fat before you move into your apartment.
The recipe begins: If you can’t get goose fat, use duck, which comes in a close second. If you can’t get duck fat, use grape seed oil, as it has a high smoke point.
You need to use a floury potato, In the UK, Maris Piper, Desiree or King Edward work brilliantly, while in the States, a russet is a good choice, it just depends on the time of year and the region you live in. If you boil the potato and it begins to fall apart in a granular, floury way around the outside, then it’s probably a safe bet.
So those are the two most important things. The recipe I have below is the method I follow every single time, which has yet to fail me. The addition of a few sprigs of rosemary or halved (skin on) cloves of garlic is lovely when serving with lamb or pork but here is the basic method:
To serve 6. Takes approximately 1 hour
1kg (2.2lbs) floury potatoes, peeled and cut into halves (or quarters if very big)
4 tbsp goose fat
1 tbsp sea salt
Heat your oven to 200C (400F)
Bring the potatoes to a boil in a large pan of salted water. Boil for around 10 minutes, keeping an eye on them. The point at which you drain them is important. You want them to be almost cooked, with tender, floury outsides. Drain in a colander and allow them to steam themselves almost dry.
You’ll need a roasting tin large enough to hold the potatoes in one layer, with room around each.
Put the goose fat in the tin and put on the top shelf of your oven for 5-7 minutes and the fat is stonkingly hot and almost smoking. I would roast them a little lower in the oven. So move the rack or use one closer to the middle.
CAREFULLY, tip the drained potatoes into the hot fat. You need to turn them in the fat well enough to coat completely, but taking care not to break the potatoes up or splash yourself with hot fat.
Make sure the potatoes are spread out evenly and put them in the oven to roast for 40-50 minutes, removing from the oven halfway through to turn, ensuring even cooking.
Obviously, you can burn them if you leave them in for toooo long, but it’s far better to have a dark amber around the edges than to bring them out too early and have a soggy, pale potato.
They’re wonderful served with roast beef and Yorkshire pud, but go equally well with just about any other meat dish including pies.