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Kipfler potatoes roasted in goose fat


"Kipflers are the potatoes we use all year round at Bistrode," says Strode. "Larger ones give the best result here."

You'll need

18 kipfler potatoes (1.6kg), scrubbed Goose or duck fat reserved from confit goose legs (around 150gm-200gm), melted

Method

  • 01
  • Preheat oven to 180C. Boil kipflers in salted water until just cooked (13-15 minutes). Drain and transfer to a roasting pan with fat, season to taste and roast, turning occasionally, until golden (45 minutes to 1 hour). Reserve fat for another use and serve potatoes scattered with sea salt flakes with roast goose.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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