- 1.5kg potatoes (peeled weight)
- 6 tbsp goose fat
- 1 level tbsp cornflour
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut 1.5kg potatoes (peeled weight) into chunks. To parboil, put in a large pan of cold water, cover and heat until simmering. Simmer, covered, for 5 minutes. Drain, return to the pan and stand over a very low heat, uncovered, for 1 minute to let any excess moisture evaporate.
Sprinkle 1 level tbsp cornflour on the potatoes. Cover the pan and shake for a few seconds to coat the potatoes and roughen the edges.
Put 6 tbsp goose fat in a large roasting tin and heat in the oven until the fat melts (or use 6 tbsp sunflower oil). Carefully add the potatoes and turn them over to coat in the fat. Cook in the oven for 30 minutes.
When you take the turkey out to rest it, increase the oven temperature to 220C/200C Fan/Gas 7 and cook the potatoes for another 30 minutes, or until golden and crisp on the outside and tender in the middle when pierced with a skewer. Lift out with a slotted spoon, taking care to leave the fat behind. Put in a warm serving dish and sprinkle with sea salt.