These Roast Potatoes are roasted in goose fat and fresh thyme. You can’t have Christmas dinner or even a roast without them!

Chef Tom Kerridge did a show about Sunday Roasts years ago and he shared that boils his potatoes for a bit longer so the edges begin to soften and he leaves the potatoes to cool for a while before roasting them. I’ve been doing this ever since and have had perfect roasties every time.

INGREDIENTS

Maris Piper Potatoes (the king of spuds in my eyes)

Handful of fresh thyme

1 jar of goose fat

Salt

METHOD

Peel, wash and quarter potatoes

Add to a large pan of cold water, cover and bring to the boil. Boil for 5-8mins

Drain and leave to cool.

Preheat oven to 220c (fan)

Add goose fat and thyme to a roasting tin. Pop in the oven for 5mins or until the goose fat is beginning to smoke. When adding the potatoes you want the fat to spit.

Add potatoes and give the pan a gentle shake to cover the potatoes in fat.

Pop in the oven for 25mins DO NOT OPEN THE OVEN IN THIS TIME.

Turn the potatoes over and cook for another 5-10mins. Sprinkle with salt (optional)

Serve with any of the recipes from 12 Foods of Christmas Countdown.