If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before (see Preparing Ahead, below). On Christmas Day the potatoes just need to be re-roasted in a hot oven for about 20 minutes.
- Preheat the oven to 220C/fan 200C/gas 7.
- Cut the potatoes into even-sized pieces and put into a large pan. Cover with cold water, add a little salt and bring to the boil. Parboil for about 5 minutes. Drain the potatoes well in a colander, then shake the colander to fluff up the edges of the potatoes.
- Heat the goose fat in a large roasting tin in the preheated oven until piping hot. Add the potatoes to the fat, spooning the fat over the potatoes to coat completely, and shake the tin to prevent sticking. Continue to roast for about an hour, depending on size, turning the potatoes from time to time until golden and crisp. Sprinkle the roast potatoes with salt just before serving.
TIP - Goose fat is available at Christmas time from good supermarkets and makes all the difference to the flavour of roast potatoes. Don’t use too much, though, as this will simply make the potatoes go soggy.
PREPARING AHEAD - Complete stage 1 then follow stage 2, but roast the potatoes for only 20-30 minutes or until they are a pale gold. Remove any excess fat from the tin and allow the potatoes to cool. Keep in a cool place overnight. On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.
IN THE AGA - Heat the goose fat in the roasting tin on the floor of the roasting oven until piping hot. Add the potatoes, spooning the fat over them to coat completely, and shake the tin to prevent sticking. Continue to cook on the floor of the roasting oven for about an hour, depending on size, turning from time to time.
This recipe is taken from: Christmas Collection (Headline)
- 1.4kg old potatoes, such as desirée, king edward or maris piper, peeled
- 3-4 tbsp goose fat