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
 

  1. Preheat oven to 375°F
  2. Place potatoes in large stock pot, cover with cold water, season water with salt until flavoured
  3. Bring water to boil, reduce to simmer, cover, cook until knife tender, remove and allow to cool
  4. Gently peel potatoes with paring knife, quarter lengthways
  5. Spoon goose fat into roasting pan, heat pan in oven for 15 minutes, remove when heated
  6. Gently add potatoes and garlic to roasting pan, turning to coat with goose fat, roast for 20 minutes
  7. Remove pan from oven, turning potatoes, add thyme, rosemary and bay, roast for 20 minutes
  8. Remove pan from oven, turning contents, roast for 20 minutes or until golden brown
  9. Discard herbs, check seasoning, add salt and pepper if desired
  10. Serve potatoes with roasted garlic and fresh herbs to garnish

Visit Chef Jonathan Collins' website: Collins Cuisine Inc.