Kipfler potatoes roasted in goose fat


  • Serves 6 people

"Kipflers are the potatoes we use all year round at Bistrode," says Strode. "Larger ones give the best result here."

  • 18 kipfler potatoes (1.6kg), scrubbed
  • Goose or duck fat reserved from confit goose legs (around 150gm-200gm), melted
01   Preheat oven to 180C. Boil kipflers in salted water until just cooked (13-15 minutes). Drain and transfer to a roasting pan with fat, season to taste and roast, turning occasionally, until golden (45 minutes to 1 hour). Reserve fat for another use and serve potatoes scattered with sea salt flakes with roast goose.
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