Saddleback Roast Poatoes

A lovely alternative to the traditional roast potato.
ServesPrep / Cooking TimeDifficulty
4 1hr 1


8 Maris Piper potatoes, peeled
2tbsp of goose fat, melted
Sea salt
Fresh ground pepper
1/2tsp of English dried mustard
Fresh thyme and rosemary


  • Cut your peeled potatoes in half long ways
  • Par boil in salted water for 5 minutes and drain
  • With a sharp knife, slice down to 3/4 of the depth of the potato, making a few slits about 2cm apart
  • PLace in a roasting tin, cut side down, drizzle with goose fat, sprinkle with sea salt and pepper and add a sprinkling of dried English mustard, fresh thyme and rosemary sprigs
  • Put into a preheated oven at 230c for 10 minutes
  • Reduce the heat to 200c and cook for 35-45 minutes until the poatoes are crisp and golden brown
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