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Crispy layered potatoes in goose fat

Crispy layered potatoes in goose fat
Minimal ingredients but maximum wow factor, these double-cooked crispy potatoes can be prepped in advance before a final roasting in the oven in the smoking hot goose fat. We like to serve ours with Steak and our favourite seasonal vegetables.


  • Peel the potatoes and slice using a mandolin into thin even slices
  • Combine the melted butter, garlic and chicken stock in a bowl.
  • Take a 20cm square cake tin and use a pastry brush to lightly grease the bottom and sides of the tin.
  • Line the bottom of the tin with potato slices overlapping them slightly so there's no gaps, then brush drizzle with the stock/butter mix and repeat until the tin is full.
  • Cover tightly with tin foil and bake in a 180 degree oven for one hour, test with a skewer to check they're cooked all the way through.
  • Leave to cool and then place a piece of cardboard on top of the foil and weigh down with some weights or tins for a few hours to ensure the potatoes are evenly compressed.
  • Half an hour before you're ready to roast, cut into 12 and freeze for 30 minutes until semi-solid. Meanwhile spoon the goose fat into a baking tray and heat in a 200 degree oven until shimmering.
  • Carefully slide the potatoes into the fat and baste, turning midway through cooking (and again if they need it) - being VERY careful at all times! They should take 30 mins in the oven but keep your eye on them so as not to overcook. 

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