Orange and Rosemary Roasties
Serves 8
INGREDIENTS:
1.5 kg potatoes (Maris Pipers or King Edwards), peeled and washed
4 tbsp goose fat
2 tbsp fresh rosemary, chopped
4 garlic cloves, crushed
Rinds of 1 orange, using a vegetable peeler to peel the orange rinds
sea salt and freshly ground black pepper
METHOD:
Preheat the oven to 220ºC (fan) / gas 7.
Peel and chop the potatoes into smallish chunks.
Parboil the potatoes in a pan of boiling salted water for 12 minutes, and drain.
Using a potato masher gently press each side of the potatoes, this is so worth doing as it makes the roasties lovely and fluffy! Tossing them in a colander works too, just a bit more wash up!
Place a frying pan over a medium heat and add 1 tbsp of goose fat (it goes a long way!). Once the fat is hot, add the first batch of 5-6 potatoes. Toss them in the fat using a slotted spoon, and once they have browned add a bit of the rosemary, garlic, sea salt and orange rind. Toss and cook for 30 seconds, and transfer to the roasting dish. Repeat the process until all the potatoes are crisped in the goose fat.
At this stage you can either cook them through in the pre-heated oven for 25 minutes, or else if you are doing them ahead just keep them in the fridge (once they have cooled) and pop them in the oven to finish the cooking when you need them. You can make them ahead 2-3 days in advance.
I like to serve them on a warmed platter with extra chopped fresh rosemary, and fresh orange rinds.
