Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
1kg King Edward potatoes, peeled and cut to the size of golf balls
4-5 cloves of garlic, squashed
Peel of 1 orange, cut into long, thin strips using a peeler
20g pack fresh sage, leaves only
6 tablespoons of La Truffe Cendree graisse d'oie (goose fat)
Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Parboil the potatoes in boiling, salted water for 10 minutes and drain in a
colander.
Shake around in the colander to chuff up the edges. Heat a roasting tray on the
hob over a moderate heat. Add the goose fat and the garlic, orange peel and
sage, and fry in the goose fat for 30 seconds. Add the spuds and toss them
around until well coated with the goose fat mixture, then roast in the oven for
around 45 minutes or until golden and crisp.
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