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Goose-fat roast potatoes with dukkah

The ultimate roast potato is crisp and golden on the outside, fluffy on the inside. These potatoes check all the boxes. The goose fat crisps up the outside, and using a floury potato ensures a fluffy centre.

You'll need

1.8 kg floury potatoes, such as kennebec or King Edward, peeled and halved or quartered if large 200 gm goose or duck fat 35 gm (¼ cup) plain flour To serve: chopped flat-leaf parsley   Dukkah 130 gm hazelnuts 80 gm sesame seeds 15 gm cumin seeds 15 gm coriander seeds 2 tbsp sea salt flakes 2 tbsp dried thyme


  • 01
  • For dukkah, preheat oven to 180C. Spread hazelnuts on a baking tray and roast until toasted (8-10 minutes). Cool briefly, then tip into a tea towel and rub off skins. Meanwhile spread sesame, cumin and coriander seeds on a separate tray and toast until fragrant (6-7 minutes). Coarsely crush hazelnuts, seeds, salt and thyme with a mortar and pestle and store in an airtight container until required. Dukkah will keep for 2 weeks.
  • 02
  • Cover potatoes well with cold salted water in a saucepan, bring to the boil and cook uncovered until edges just begin to soften (10-15 minutes). Drain and set aside.
  • 03
  • Preheat oven to 200C. Place fat in a roasting pan in the oven until hot. Dust potatoes in flour, roll in the fat to coat, then return pan to the oven and roast, turning occasionally and basting with goose fat, until potatoes are golden brown and tender when pierced with a skewer (35-40 minutes). Dust with dukkah to taste and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2015

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