- 18 kipfler potatoes (1.6kg), scrubbed
- Goose or duck fat reserved from <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/12/confit-goose-peach-bitter-leaf-and-dried-cranberry-salad/">confit goose legs</a></b></u> (around 150gm-200gm), melted
- 1Preheat 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 <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/12/roast-goose-breast/">roast goose</a>.
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