Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
8-10 medium potatoes (peeled and halved)
100 g goose fat
100 g unsalted butter
2 sprigs of rosemary
Bring some salted water to a gentle boil. When the water is at a rolling boil, add the potatoes. Simmer potatoes for 10 minutes, after 10 minutes pour off the boiling water. Place a tea towel in to the saucepan on top of the potatoes; this will help dry them out.
Give the potatoes a gentle shake; this will roughen up the outsides of the potatoes which will give the potatoes a lovely crunchy edge. Melt half of the goose fat and butter in to a roasting tin. When it is hot, add the potatoes and allow them to cook turning so the potatoes are golden brown on all sides.
Add the rest of goose fat and butter as required. Finally, before putting the potatoes into an oven preheated to 220°C (425°F/Gas 7), sprinkle the rosemary over the potatoes.
The potatoes will take a further 15-20 minutes to cook in the oven. Turn them occasionally to get perfect roast potatoes.