Roast potatoes cooked in goose fat 28 Oct 2013 Use floury potatoes such as Maris Piper, so that they are crispy-crunchy on the outside and gloriously floury in the middle

Providing you use floury potatoes such as Maris Piper, so that they are crispy-crunchy on the outside and gloriously floury in the middle, potatoes roasted in goose fat can become the ultimate gourmet experience. You will find jars of goose fat on sale at our family butchers - as this product will transform your seasonal cooking go get one before they sell out.

To serve the whole family you will need:

• 1 kg floury potatoes such as King Edward or Maris Piper
• 100g (4oz) goose fat
• Flour to sprinkle on potatoes before roasting
• Salt.

Method:

• Turn the oven to 220°C / 425°F or gas mark 7.
• While the oven is reaching full heat, peel the potatoes and cut into even sized pieces that can be eaten in a couple of bites.
• Boil the potatoes in a pan of boiling salted water for about 10 minutes or until cooked.
• Drain the potatoes in a colander and shake gently to obtain a rough finish.
• Place the goose fat into a large roasting pan and place the pan into the oven and let the fat heat until it reaches smouldering point.
• Sprinkle a little flour onto the potatoes, then tip them gently into the hot fat, turning them so that they are coated with fat all over.
• Allow the potatoes to roast for about 20 minutes before turning and cook for a further 30 to 40 minutes, or until they have turned a golden mouth-watering brown.
• Serve as soon as you remove them from the oven, scattering a little salt on them.