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.
- 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
- 130 gm hazelnuts
- 80 gm sesame seeds
- 15 gm cumin seeds
- 15 gm coriander seeds
- 2 tbsp sea salt flakes
- 2 tbsp dried thyme
- 1For 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.
- 2Cover 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.
- 3Preheat 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.
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