Goose Fat Jacket Potatoes
For next level jacket potatoes, cook them in goose fat! These spuds have perfectly crisp skins, the fluffiest insides & best ever flavour.
Servings: 4 People
Equipment
- Large Roasting Tray (With A Rack)
- Fork
- Mixing Bowl
Ingredients
- 4 Large Baking Potatoes (See Notes)
- 75 g Goose Fat
- Sea Salt
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Give your potatoes a wash under cold water (if they're dirty). Dry them well then prick each one several times with a fork. This stops the spuds exploding in the oven!
- Add the goose fat into a shallow bowl then microwave until just melted.
- Next, roll each potato in the goose fat then place on a rack, set inside a roasting tin.
- Season the potatoes with a generous amount of sea salt then bake in the preheated oven for 1-1½ hours, until the skin is crisp & the inside is cooked.To check if the potatoes are cooked, poke each one with a skewer. If it slides in with no resistance, the potatoes are cooked. If your potatoes are small, they'll take less than an hour to cook.
- Once cooked, transfer the potatoes to plates. To serve, use a fork to pierce the top of each potato straight down the middle, both lengthways & widthways (to make a cross) then gently squeeze each end, to open the potato up.
Notes
1. To Cook In An Aga - Bake the potatoes in the roasting oven, on the bottom set of runners.
2. Potatoes - Floury potatoes are best for jacket spuds! I used Albert Bartlett baking potatoes but Maris Piper, Russets & King Edwards will all work as well. It's best to use large potatoes for baking.
3. Goose Fat - You can use either goose or duck fat for this recipe. Or to keep things veggie, use veg oil instead.