Really crispy roast potatoes
Preheat oven at 190ºC. Skin and halve potatoes. They should be roughly the same size so they cook evenly.
Parboil them in salted boiling water for 6 minutes.
Drain in a colander and leave for 3mins to steam dry. Toss potatoes in colander to chuff them up. This will make them extra crispy. Place them on a baking tray seasoned with salt and pepper with melted goose fat for 30mins.
Meanwhile, mix garlic, thyme, red wine vinegar and olive oil together.
Remove potatoes from oven after 30mins and toss them in the thyme and garlic seasoning. Use a fork or masher to press potatoes down; the more surface area that comes in contact with the pan, the crisper they get.
Pop them back in the oven for 30-45mins more to desired crispiness. Serve!
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