Much taken-for-granted, the potato is often overlooked or rushed when creating the Sunday Roast. Here, our kitchen provide a quick yet foolproof recipe to ensure you get them just right. Plenty of time to perfect them for Christmas!
Gather a selection of large potatoes, peal and place in pot of cold water.
Prepare a roasting tray by spreading goose fat around the edges and placing in the oven on a medium high heat.
Cut potatoes up in to around the size of 2 to 3 inches in circumference, place back into the pot and bring up to the boil, in till slightly soft.
Once ready, drain into colander and rumble the potatoes around in the colander until fluffy.
Carefully removing the roasting tray from the oven, evenly place the fluffy roast potatoes in the hot goose fat and sprinkle with a little salt and pepper. Using a spatula toss the potatoes to ensure they are evenly covered with oil.
Place in the oven for 30 to 40 minutes, keeping a regular eye on them and regularly turning the potatoes over with a spatula. Voila!