Directions

Preparation: Parboil

1. Preheat oven to 220°C.

2. Peel and cut potatoes into large, even chunks.

   

3. Parboil in salted water for 8–10 minutes until the edges just begin to soften.

4. Drain and allow to steam dry for 5 minutes.

5. Shake gently in the pan to rough up the surface.

Heat the Fat

1. Add goose fat or oil to a roasting tray.

2. Place tray in the oven for 5 minutes until the fat is hot.

Coat and Roast

1. Carefully add potatoes to the hot tray.

2. Turn to coat in the fat.

3. Sprinkle evenly with Asado Roast Seasoning.

4. Roast for 45–55 minutes, turning halfway through for even browning.

What to Look For at the Finish

1. The potatoes should be deep golden with crisp, jagged edges. When pressed lightly, the centre should feel soft and fluffy. The seasoning should form a savoury crust without dark, burnt patches.

   

Serving Suggestions

1. Serve alongside roast chicken, beef or lamb with proper gravy. Also works well with sausages and Yorkshire puddings for a midweek roast-style dinner.