Prepa­ra­tion time: 20 mins Cook­ing time: 1 hour and 30 mins Serves: 8

Bray People - - CHRISTMAS -


3kg pota­toes, cut into large chunks 175g goose fat 4 tbsp sun­flower oil (or 8 tbsp if you’re not us­ing goose fat) salt


1. Boil the pota­toes for 5 min­utes in salted wa­ter un­til the out­side of the pota­toes starts to soften. Drain well, re­turn to the pan and shake to fluff up the out­sides – al­ter­na­tively, you can scratch them with a fork, to make them crispier.) 2. Heat oven to 180C/160C fan/gas 4. Put the goose fat (if us­ing) and oil in a large shal­low roast­ing tin and heat for 8-10 mins un­til the fat has melted and the mix­ture is re­ally hot. Re­move from the oven, care­fully tip in the pota­toes and stir well to coat them in the fat. Spread them out as much as the space al­lows and roast un­der­neath the turkey for 45 mins, turn­ing fre­quently and ad­just­ing the po­si­tions so that they brown evenly. 3. When the turkey comes out of the oven, turn up the heat to 220C/200C fan/ gas 7, sea­son the pota­toes with the salt and roast for another 30 mins, turn­ing half­way through the cook­ing time, un­til beau­ti­fully golden.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.