Crispy Roast Potatoes

Directions

• Peel and cut the potatoes into evenly sized pieces. Put the potatoes in a saucepan, cover with cold water,
• Place a lid on and bring to the boil, then turn the heat down to medium and simmer gently (don’t boil) for 10 minutes
• Heat the oven to 200°C, 400°F (180ºC fan) /gas 7).
• Drain the potatoes in a colander and shake well, breaking the surface of the potatoes so they look rough then leave to steam dry for a few minutes.
• Meanwhile, heat the goose fat/oil in a large roasting tin in the oven until very hot.
• Remove the roasting tin from the oven and gently place the potatoes in the hot fat one by one, in a single layer.
• Sprinkle some salt over the potatoes and then turn them in the fat so they are completely coated,
• Place the roasting tin back into the oven and roast the potatoes turning them after 15 minutes, for 30 minutes until they are beginning to turn a golden brown.
• After 30 minutes take out of the oven and with a potato masher gently push down on each potato to break the sides (A quick tip from Jamie Oliver)
• Replace into the oven and roast for another 20/25 minutes or until completely golden brown and crispy
• Remove the baking tray from the oven and take the potatoes out of the fat with a slotted spoon and place them on a sheet of kitchen roll to drain dry.
• Serve.