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by bostik
600 days ago
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I tend to cheat a little. Parboil until the surface layer is soft, pour into a large colander. Allow to steam off for a while. Toss and turn to get all surfaces properly roughed up, move into a large (steel) bowl. Add 3-4 tablespoons of goose fat, toss and turn again to coat all surfaces. Move to a sufficiently deep (steel) baking tray, sprinkle with salt, add a couple of sprigs of fresh rosemary on top, and cook until properly roasted. No need to even turn them around. > The variety of potatoes used is also a critical factor. Bingo. The more "floury", the better. |
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