Mashed carrots with Pernod
This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn't be without it for her Christmas lunch
Goose fat roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 20 even-size potatoessuch as King Edwards, peeled and halved if large
- 200g jar goose fat
- saltto serve
Nutrition: per serving
- kcal327
- fat16g
- saturates5g
- carbs43g
- sugars2g
- fibre0g
- protein5g
- salt0.04glow
Method
step 1
Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
step 2
Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.
