NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Roasting tin
• Sieve or colander
• Bowl

INGREDIENTS

• 1 kg waxy/firm texture potatoes
• 100 grams goose fat (or 100 ml olive oil alternatively)
• 2 tablespoons flour (or polenta as a gluten-free alternative)

METHOD OF PREPARATION

• Preheat the oven to 225 degrees.
• Place a large roasting tin on the oven rack and heat well.
• Peel the potatoes and cut them into pieces that are about the same size.
• Place the potatoes in a pan and add water until the potatoes are barely submerged.
• Add a pinch of salt and bring the water to a boiling.
• Once the water is boiling, cook the potatoes for 4 minutes.
• Drain well in a sieve or colander.
• Put the goose fat or oil in the roasting tin and heat.
• Spoon the flour (or polenta) into a large bowl, add the potatoes and shake until they are covered all over.
• Gently place the potatoes in a single layer in the hot roasting tin and put the tin back in the oven.
• Oven-bake the potatoes for 45-50 minutes until cooked; they should be crispy on the outside and soft on the inside (stir the potatoes halfway through the baking time).
• Spoon the potatoes out of the roasting tin onto paper towels and allow to drain.
• Serve when they are still hot, accompanied by a sauce, if desired.

Enjoy!

TIPS

Do you prefer a more colourful plate? Try this recipe using purple truffle potatoes or a colourful mix of potatoes!