ROAST POTATOES WITH GARLIC, ROSEMARY AND SMOKED PAPRIKA

I’ve added garlic and some smokey paprika to the traditional Christmas roasties to take them to a whole new level of flavour.

Serves 6

2kg (4lb 8oz) Maris Piper potatoes

200ml (7fl oz) goose fat 1tbsp coarse sea salt 3 sprigs of rosemary, leaves picked 8 cloves of garlic, finely chopped 1tsp smoked paprika

Preheat your oven to 200°C/fan 180°C/gas 6. Peel the potatoes and cut them into even-sized pieces. Place in a pan of water, bring to the boil and simmer gently until they’re just starting to soften. Drain the potatoes in a colander.

Place them on a tray in a single layer and pop into the fridge to cool. Spoon the goose fat into a roasting tin and preheat in the oven for 5 minutes or so. Once the fat is hot and smoking, carefully add the chilled potatoes to the fat – take great care as the fat may splash.

Season the potatoes with salt and place into the oven for 30 minutes, turning halfway through cooking. Meanwhile, in a bowl, mix together the rosemary leaves, garlic and smoked paprika. Remove the potatoes from the oven and sprinkle over the herb and spice mix.

Toss to coat well and return to the oven for a further 20 minutes or until the potatoes are lovely and golden all over. Serve with the roast ham or spiced pork.

TOM SAYS