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.
Advertisement - Continue Reading Below
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
6Tbsp.
goose fat, see intro
50g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
