Ingredients: 600g waxy potatoes, goose fat, fresh rosemary, 5 bulbs garlic, sea salt, freshly ground black pepper.
Make the rosemary oil by bashing the rosemary and a little olive oil in a pestle and mortar.
Peel and chop the potatoes into cubes and add to a pan of cold salted water – bring to the boil and after a couple of minutes drain and allow to steam dry.
Meanwhile heat the goose fat in a baking tray and crush the garlic cloves (skins on). Once the potatoes are dry mix with the garlic and rosemary oil and add to the baking tray. Cook until golden and crispy and serve!
I’ve had garlic and roasted rosemary potatoes before (from the supermarket) so I was looking forward to seeing if the home made version was any better.
Although the potatoes were crispy and golden I felt they were a little bland and greasy. I’m not sure if that’s because I forgot to drain them on kitchen towel, the goose fat wasn’t hot enough or that’s just the way they’re supposed to taste.
Despite being a little greasy they were tasty particularly the roasted garlic! If I attempt this recipe again I think I’ll stick to olive oil as I’m not sure the goose fat added anything to the flavour.
Not the best recipe to date but every week can’t be a triumph I guess!