- 1kg of potatoes (Maris Piper)
- 1 generous handful of Parmesan cheese
- 6 tbsp of goose fat
- 1 bulb of smoked garlic
- 4 sprigs of thyme
- 3 sprigs of rosemary
- Sea salt and ground black pepper
- 1 fresh truffle
Ever wondered how to get the perfect crispy roasties? Wonder no more!
Give your roast potatoes an upgrade with lashings of Parmesan and truffle for a truly indulgent side dish.
Par boil the potatoes in sea salt and water for 5-10 minutes depending on their size. Strain them through a colander and allow to steam for 3-4 minutes. Shake them around a bit to rustle up the edges.
To prepare your roasting tray, melt the goose fat on the tray over a medium heat. Break up the bulb of smoked garlic and add it to the tray.
Spread the potatoes evenly and don’t overcrowd the tray. Place into a hot oven preheated to 200C for 45 mins-1 hour or until golden and crisp.
Halfway through the cooking process remove them from the oven and give them a really light squash with a spoon or potato masher.
Once cooked sprinkle over the grated Parmesan cheese and shave over some of the truffle. Serve and enjoy!
Bonus: This is a dish that can be made all year round, not just for Christmas.