Goose fat makes everything better

It’s the festive season. Everyone is thinking about how to up their Christmas dinner game, and I’ve found the way forward – my ultimate herby salt roast potatoes. These spuds are the perfect balance of fluffy, crispy, salty and fatty, everything you could ever ask for. Stick with me kid, and you’ll be the talk of the Christmas dinner table.

The Potato Bit

You know me by now, I am a Maris Piper girly through and through. If you’re in the US, a potato like a russet is perfect. You want something starchy, not waxy, so the insides of your roasties turn fluffy. For Christmas dinner, I like to give a potato and a half per person, because you always need a few extra roasties.

To feed 6 people, I like to use:

• Around 9 large potatoes, or a few extra if they’re small
• 200g/7oz goose fat, beef dripping or vegetable oil (if using vegetable oil, you will need a little less oil than you would fat)
• 2 chicken stock cubes
• 6-7 leaves sage
• 2-3 springs rosemary, leaves stripped
• 2-3 sprigs thyme, leaves stripped
• 1 large clove garlic, peeled
• 2-3 tbsp flaky sea salt

First of all, peel your spuds and cut into chunks. I like big roasties because they’re fluffier in the middle, but if you want extra crunchy tatties then cut them a little smaller. You may just have to adjust the cooking times slightly if you’re cutting them small. Chuck the potatoes into a large pot of cold heavily salted water, along with the chicken stock cubes. Bring to a boil, then reduce the heat slightly and cook for 15 minutes until tender. Drain into a colander and place back over the pan you cooked the potatoes in. Place the pan back over the turned off hob ring and cover with a clean tea towel to steam dry while you prepare the roasting tray.

The Fatty, Salty Bit

Tip all of that delicious fat onto a large baking tray and place into the oven at 200ºc/400ºf. Heat the fat for 10-15 minutes until shimmering hot, then tip in the fluffy steam dried potatoes. Turn the potatoes to coat in the fat and arrange cut side down on the tray so they have maximum contact with the tray. Pop the tray back into the oven and roast for 35-40 minutes until golden brown on one side, then turn and cook for another 15.

While your potatoes are roasting in the oven, start preparing your salt. If you have a spice grinder, grab it out to save your arms from aching. If not, get a pestle and mortar at the ready. Blitz together all of the herbs, garlic and salt until a bright green powdery consistency, adding a little more salt if needed to dry it out a little. This will keep in an airtight tub for 2-3 days, so sprinkle it over EVERYTHING!

When your roast potatoes come out of the oven and are still hot and covered in fat, sprinkle over plenty of that herby salt. Plate up a huge roast potato mountain and serve with the ultimate turkey, glazed carrots and slow cooker red cabbage. Keep an eye out over on my Youtube channel to see more of my festive favourite recipes.