You can of course enjoy the potatoes after their first roasting, but re-roasting them (the triple cook) from chilled or frozen will add even more crunch (and save you preparation stress on the day).
If cooking for vegetarians, swap the goose fat for olive or vegetable oil.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
336
Ingredients
2 kg floury potatoes, we used Maris Piper
6 Tbsp. goose fat, see intro
50 g quick cook/instant polenta
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel the potatoes and cut into large, even chunks. Put into a large pan (that has a lid) and cover with cold water. Cover with lid and bring to the boil over high heat. Reduce heat, uncover and simmer for 8- 10min.
Step 2Meanwhile spoon or pour the goose fat into a large roasting tin (or oven tray) that will hold the potatoes in a single layer. Heat in the oven for 15min.
Step 3Drain the potatoes well and leave to steam dry in the colander for 5min. Return to the empty pan, add the polenta and plenty of seasoning. Shake to rough up the edges and coat in the polenta.
Step 4Carefully add the potatoes to the hot fat and turn to coat. Roast for 1hr, turning and basting occasionally. The roasties are ready to serve at this stage; however, for triple-cooked perfection, leave to cool completely (see GET AHEAD).
Step 5To serve after chilling/freezing, preheat oven to 190°C (170°C fan) mark 5 and empty the chilled/frozen potatoes back into a large roasting tin or oven tray. Reheat for 20-25min, or until piping hot and crispy.
GET AHEAD Prepare to end of step 4 up to 2 days ahead. Cool, cover and chill. Alternatively, open-freeze and pack into a food bag or container when solid (keep frozen). Freeze for up to 1 month. Complete recipe to serve.
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
