Saddle Back Roast Potatoes

Saddle Back Roast Potatoes

If your roasties are crispy on the outside but empty on the inside, try this method.
ServesPrep / Cooking TimeDifficulty
4 1hr 10 minutes 1

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!


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



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


  • Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes and 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 a sprinkling of dried English Mustard, fresh thyme and rosemary sprigs.
  • Put into a preheated oven 230°C for 10 minutes, then reduce the heat to 200°C and cook for 35 - 45 minutes until the potatoes are crisp and golden brown.
Copyright © 2021 All rights reserved. | Site Provided by PG54 Ltd