Christmas is just around the corner and no roast dinner is complete without a generous portion of roasties! Read on for our chef’s favourite roast potatoes recipe, and top tips for getting perfectly crispy roast potatoes with beautifully fluffy centres…

Ingredients:

• 640g goose fat
• 2½ kg potatoes – we recommend King Edward
• 2 tbsp semolina

Method:

1. Preheat the oven to 230°C fan
2. Put the goose fat into a large roasting tin, and place in the oven to heat up for 25 minutes
3. Meanwhile, peel and cut the potatoes into 3 wedges
4. Place the potatoes into a large saucepan of cold, salted water and bring to a boil, letting them cook for 4 minutes
5. Drain the potatoes in a colander, then tip them back into the empty saucepan, then sprinkle over the semolina
6. Shake the potatoes well to coat them in the semolina and make the edges fluffy – you can leave them to rest at this stage
7. When the goose fat is hot, very carefully tip the coated potatoes into it, then roast in the oven for an hour (turning halfway through) until they are golden and crispy
8. They may only need 25 minutes on each side, but you can let them sit in the oven until everything else is plated up
9. When you’re ready to serve Christmas dinner, transfer the potatoes to a large serving dish for the table

Stay tuned for our favourite juicy roast turkey recipe, coming next week, just in time for Christmas Day!