Connect with us

Published

on

These Goose Fat Roast Potatoes are seriously crunchy on the outside & light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes!

Well folks, I would say it’s that time of year, but quite frankly roast potatoes are a staple in this household no matter the season. Sunday lunch, midweek dinners and late night feasts, roast potatoes always have a place in my kitchen.

I’ve been making this recipe for longer than I care to think about. It’s like my signature go-to potato dish that never ever fails me. Guests love ’em every single time. Which also means that after starting a food blog I’ve kinda got to give away the secrets, right?

What makes the perfect roast potato?

For me and for many of you (I hope), the perfect potato is outrageously crispy on the outside with a heavenly fluffy inside. They’re also flavoursome, slightly salty and golden all round.

Why use goose fat for roast potatoes?

From many years of striving for just those things, I’ve picked up some absolutely critical steps when aiming for the perfect roast spud. The first starting with goose fat. Goose fat has a gorgeously rich flavour to it that wraps around roast potatoes like silk. It also has a high smoking point, meaning it can withstand much higher temperatures than many regular oils. In turn, this is one of the reasons goose fat roast potatoes are so crunchy.

Alongside the obvious inclusion of goose fat, I have gathered together 5 quick top tips for creating the perfect roast potato. Follow these steps and you’ll have show-stopping roast potatoes every single time!

5 Tricks for Crispy Roast Potatoes.

1. Prep your potatoes

You want to choose a big starchy potato such as a Maris Piper or Russet. Peel your potatoes and chop into small-medium evenly sized chunks. Large sized potatoes are far more difficult to get crunchy but still fluffy. It’s also important to make sure the I usually put them in the dish I’m planning on using before hand just to check how well they’re going to fit. A dress rehearsal if you will.

2. Boil before you roast

When parboiling potatoes always start with cold water. Chucking straight in boiling water with cook them unevenly with the center still hard. Add in a pinch of salt to season and boil until you can just about slice with a knife and the outside begins to flake.

3. Rough up the edges

When draining don’t rinse, this will only add excess moisture. Instead, shake about in the colander to rough the edges, this will give them that crispy crunchy casing you’re after once they’re cooked. Allow at least 5 minutes after for them to release as much steam as possible before putting in the dish. This is allows unwanted moisture to leave the spuds. At this point also sprinkle in seasoned flour, this will drawer out even more moisture during the cooking process.

4. Garlic and Rosemary

Cooking with garlic and rosemary will take these goose fat roast potatoes through the roof. Carefully place them into the dish of smoking hot goose fat and evenly plonk in your potatoes. Don’t overcrowd them, these spuds are divas, they need space. Coat the tops with fat before you put in the oven. To test the goose fat is hot enough, drop a tiny piece of potato in; if it rapidly bubbles, you’re good to go!

5. Time is key!

I find 50-60mins is perfect time for these potatoes to come out beautifully golden. Just make sure you flip them a couple of times to make sure they’re evenly coated. Just be quick, although it is an important step, it’s just as important to keep the goose fat as hot as possible throughout the whole process. Serve with an extra sprinkle of salt to bring out the last remaining bit of moisture.

How to make Goose Fat Roast Potatoes (Full Recipe & Video)

  • 2lbs / 1kg Potatoes, peeled & sliced (see notes)
  • 2-3 tbsp Goose Fat
  • 1 heaped tsp Flour
  • 1 head Garlic, cloves separated with skins left on
  • 3-4 sprigs Fresh Rosemary
  • Salt
  • Pepper
  • Preheat oven to 410f/210c.
  • Place potatoes in a pot of cold water and bring to boil with a good pinch of salt. Boil until the potatoes are fork tender.
  • Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 5-10mins. During this time, spread your goose fat in a suitably sized baking dish and place in the oven.
  • Mix flour with a good pinch of salt and pepper then sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated.
  • When your goose fat is smoking hot (literally), add your potatoes, ensuring they’re evenly spaced out. Add your garlic and rosemary and stir to coat everything in the fat. Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat once/twice throughout to ensure an even coverage.
  • Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat twice throughout to ensure an even coverage.
  • Serve with an extra sprinkle of salt to drawer out the final bit of moisture, just for extra crispiness.

Tips for perfect roast potatoes

a) What type of potato to use – I use Maris Pipers but any large white floury potatoes will do the job. Making sure your potatoes aren’t too big is important. Smaller spuds = crunchier casing. Also making sure they’re uniformly cut ensures they all cook at an even rate.   b) How to know when the goose fat is hot enough – A tip to check the goose fat is hot enough when it comes out the oven is to pop in a tiny bit of potato. If it rapidly bubbles, you’re in.   c) Keeping the temp high – Whilst flipping the potatoes during the process is important, making sure the fat temperature stays high is just as important, so be quick!   d) How long to roast for –  Timings for these spuds will vary due to size, variety, other things in the oven etc just be vigilant throughout the process.   e) Is there anything I can use instead of Goose fat and get the same results? – The only other thing I recommend using is Duck fat. In terms of things such as olive oil, you just won’t get the same results. Goose/duck fat is gorgeously rich in flavour and their high smoking point turns the potatoes extra crispy. Olive oil unfortunately does not work the same at higher temperatures for long periods of time.

Calories: 274kcal | Carbohydrates: 46.05g (15%) | Protein: 5.49g (11%) | Fat: 8.23g (13%) | Saturated Fat: 2.3g (12%) | Polyunsaturated Fat: 0.988g | Monounsaturated Fat: 4.569g | Cholesterol: 8mg (3%) | Sodium: 1mg | Potassium: 22mg (1%) | Fiber: 3.4g (14%) | Sugar: 1.56g | Vitamin A: 1% | Vitamin C: 19% | Calcium: 4% | Iron: 12%

Continue Reading
Advertisement
Click to comment

CHICKEN RECIPES

The Crisper Whisperer: How to Glaze Root Vegetables Recipe

Published

on

the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

Continue Reading

CHICKEN RECIPES

Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Published

on

images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

Continue Reading

CHICKEN RECIPES

James Peterson’s Pickled Chiles

Published

on

james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

Continue Reading

Trending

>