'No-peel' crunchy and caramelised smashed roast potatoes with sweet onions and sage recipe
Lightly crushing the potatoes before roasting means more surface area to soak up that delicious goose fat. The result?Unrivalled crispiness. You won’t look back once you've tried this method.
No peeling is required for these easy roast potatoes! Topped with sweet and sticky onions and crispy sage, you'll never go back to average roast potatoes after these.
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Yields:
6
Prep Time:
10 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 40 mins
Cal/Serv:
434
Ingredients
1 .5kg potatoes
125 g goose fat, plus 1tbsp
3 red onions, sliced
1/2 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
10 g sage leaves
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Don’t
peel the potatoes but
halve any larger ones. Put
in a large saucepan and
cover with cold water.
Place on the hob and
bring to a simmer.
Simmer for 15min,
until the potatoes are
just tender. Drain and
leave to steam dry.
Step 2Put the 125g goose fat
in a large, deep roasting
tray and heat in the oven
for 5min. Remove from the oven and add the
potatoes to the tray,
turning to coat in the fat.
Using a fish slice, press
down on the potatoes
to lightly crush them,
then bake in the oven
for 1hr-1hr 15min, or
until very crispy and
golden, turning halfway.
Step 3Meanwhile, heat the
remaining goose fat in
a large frying pan and fry
the onions for 13-15min,
until soft and starting to
caramelise. Add the
brown sugar, balsamic
and sage leaves and
continue to cook for
3-4min, until sticky.
Step 4When the potatoes are
cooked, toss through the
onions and transfer to
a serving dish to serve.
GH TIP:
If you want to make these vegetarian, then replace the goose fat with vegetable oil.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
