Mel and Mal's Saddle Back Roast Potatoes

  • 8 good sized Maris Piper potatoes
  • 2 tbsp of goose fat, melted
  • Sea Salt
  • Fresh ground pepper
  • 1/2 tsp of English dried mustard
  • Fresh thyme & rosemary

If your roasties are crispy on the outside but empty on the inside, try this method.

By slitting the tops of the potatoes before cooking, this allows the lovely flavours in the fat etc to be absorbed by the potato - looks pretty impressive too when they are cooked!

Serves : 4        Prep/Cooking Time : 70 mins

Tip : You can use olive or vegetable oil to douse your potatoes but goose fat gives the best results


Prepare and Roast

Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes, drain.

With a sharp paring knife, slice down to 3/4 of the depth of the potato, making the slits about 2cm apart.


Place in a roasting tin, cut side down, drizzle with the goose fat, sprinkle with sea salt, pepper and a sprinkling of dried English Mustard, and the fresh thyme and rosemary

Put into a preheated oven 230°C for 10 minutes, then reduce the heat to 200°C and cook for 35 - 45 minutes

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES