Who doesn’t love roast potatoes? I don’t know anyone, unless they’re following some dismal fad 🙂
Anyway, these are gorgeous and herby and crispy and fluffy and garlicky and salty and… what more could you want?
Peel and chop the potatoes into large bitesize pieces, one potato will prob take 8 chops.
Parboil them until slightly cooked, around 10-15 mins.
Meantime stir the crushed garlic into the goose fat or lard and heat in a high temp oven, 230-240 degrees for a few mins until spitting hot.
Drain the potatoes well and add them to the hot fat. Sprinkle over the seasoning and herbs and turn the potatoes around in the fat so they get a good coating.
Roast until golden brown and crispy on the outside and fluffy inside, around 20-25 mins.
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
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