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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool