Roast potatoes

I love Roast potatoes, i when i cook them i will tend to make a really big batch of them that could last a few days or be popped into the freezer for a later date.  Pre cooking roasts potatoes a day ahead for entertaining or for Xmas dinner and it can taking a bit of stress out of cooking

How i make my roast tats:  Cook in salted water and when boiling leave to rapid boil for 10 mins, then drain these and leave to stop steaming.  The potatoes should come out of the pan looking fluffy like the picture below, which when roasted gives the nice crispy bits.  you can also bash them up a little in the colander to fluff them too.

I always always use goose fat to cook my tats in and make sure its nice and hot in the pan before adding the potatoes to it, giving each potato its own coating and space, my big Xmas turkey roasting pan is just perfect for this job.

Next the tasty bit, i add 1 or 2 bulbs of garlic still in their pink papers as this keeps the garlic sweet, fresh sprigs of rosemary and a good sprinkle of dried too as well as fresh and dried thyme, a very good sprinkle of sea salt and cracked blacked pepper.  Zest of a whole lemon and about 3 lemons juiced over the potatoes add the squished skins in with the tats when roasting too then cook at 220 for about 25 mins then turn them all and baste in the oils and put back in for another 25 mins in the oven.  They should be ready then but i tend to leave them in till they look like they re slightly over cooked so i do this by eye as they tend to taste crisper.

When you remove your potatoes from the oil, never throw the oil away always keep it for roast potatoes in the future, i treat my goose fat like gold in my house especially as i have infused so much flavour into it. 

These potatoes taste so good your end up scoffing them when they come out the oven and when they are cold.  They are great as a bowl if your doing a nice bit of meat on the BBQ and not just for roast dinners.  Sophie loves a roast potato for her dinner too and they can be taken out of the freezer in the morning and reheated in the oven when needed for an evening meal when they are defrosted or the same if you keep them in the fridge for a day or 2 just reheat and enjoy.