Chef Jonathan Collins shares the recipe for his luxurious side dish that pairs perfectly with your Easter ham.
Serves 8
Ingredients
- 2.5 kg Russet Potatoes (scrubbed with skin on)
- 12 garlic cloves, unpeeled
- 4 pieces fresh thyme (leaves stripped, reserve 2pc for garnish)
- 4 pieces of fresh rosemary (leaves stripped, reserve 2pc for garnish)
- 4 Bay leaves
- 200g Goose Fat
-
Coarse sea salt and fresh ground black pepper to taste
Directions
- Preheat oven to 375°F
- Place potatoes in large stock pot, cover with cold water, season water with salt until flavoured
- Bring water to boil, reduce to simmer, cover, cook until knife tender, remove and allow to cool
- Gently peel potatoes with paring knife, quarter lengthways
- Spoon goose fat into roasting pan, heat pan in oven for 15 minutes, remove when heated
- Gently add potatoes and garlic to roasting pan, turning to coat with goose fat, roast for 20 minutes
- Remove pan from oven, turning potatoes, add thyme, rosemary and bay, roast for 20 minutes
- Remove pan from oven, turning contents, roast for 20 minutes or until golden brown
- Discard herbs, check seasoning, add salt and pepper if desired
- Serve potatoes with roasted garlic and fresh herbs to garnish
Visit Chef Jonathan Collins' website: Collins Cuisine Inc.