Goose Fat Roasted Crushed New Potatoes
The crispiest goose fat roasted crushed new potatoes! These spuds are a super easy side dish & they're packed full of flavour.
Servings: 4 People
Equipment
- Large Saucepan
- Roasting Tin
- Colander
- Potato Masher (Or A Fork)
Ingredients
- 1 kg New Potatoes
- 100 g Goose Fat
- 50 g Vegetable Oil
- 6 Garlic Cloves
- 6 Sprigs Fresh Rosemary
- 6 Sprigs Fresh Thyme
Instructions
- Place the new potatoes into a large saucepan, cover with cold water then add in a large pinch of salt. Cover the pan with a lid then set over a high heat.
- Bring the water to the boil then lower the heat slightly & simmer until the potatoes are tender. This will roughly take between 15-20 minutes.To check if the potatoes are cooked, insert the tip of a knife into a potato. It should go in with very little resistance.
- Whilst the potatoes are cooking, preheat an oven to 220°c/200°c fan (428°f/392°f). At the same time, crush the garlic with the side of a knife & set to one side.Don't worry about peeling the garlic!
- Once the potatoes are cooked, drain them through a colander then leave to steam dry for 5 minutes or so. Then in the meantime, add the goose fat & vegetable oil into a large roasting tin then place in the oven & leave to get smoking hot.
- Place the new potatoes onto a large baking tray (or chopping board) then use a potato masher, saucepan or something heavy to crush them one at a time, so that they're flat but still in one piece.
- Next, take the tray of hot fat out of the oven then use a pair of tongs to carefully transfer the crushed potatoes into the tray, turning them gently to completely coat in fat.
- Add the crushed garlic into the tray, season the potatoes with sea salt & freshly cracked black pepper then roast for 35-40 minutes until crispy. Flip the potatoes over after 20 minutes then add in the herbs & continue roasting.
- Once cooked, hit the potatoes with some more seasoning then serve!
Notes
1. To Cook On An Aga - Use the boiling plate to boil the potatoes them roast them in the roasting oven, on the second from top set of runners.
2. Potatoes - We're using new potatoes for this recipe, which are sometimes called baby potatoes and are available in most supermarkets. If your potatoes are dirty, give them a quick wash under cold water.
3. Goose Fat - If you haven't got any goose fat, duck fat will work instead. Or to keep things vegetarian, use extra vegetable oil instead.
4. Herbs - I find that using fresh herbs adds the most flavour. To avoid burning the herbs, we add them to the potatoes towards the end of the cook.
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