Air fryer goose fat roast potatoes

Name: Air fryer goose fat roast potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes (we used Maris Piper); 1 tsp flaky salt, plus extra to serve; 1 tsp cider vinegar; 1½ tbsp plain flour; 3 clove/s garlic, unpeeled; 3 rosemary sprigs; 5 tbsp goose fat

These classic roasties are as soft and crunchy as they would be cooked in an oven but use less fat, thanks to the air fryer. Adding a little vinegar when you parboil the potatoes helps them stay together, allowing you to cook them to the point of collapse for extra-crisp edges.

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Serves4
CourseSide
Prepare10 mins
Cook50 mins
Total time1 hr

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750g floury potatoes (we used Maris Piper)
1 tsp flaky salt, plus extra to serve
1 tsp cider vinegar
1½ tbsp plain flour
3 clove/s garlic, unpeeled
3 rosemary sprigs
5 tbsp goose fat

Preheat the air fryer to 180ºC. Peel the potatoes and cut into large chunks (halve small ones and quarter larger potatoes). Put in a saucepan and rinse in a few changes of cold water to remove excess starch. Cover with cold water and add the salt and vinegar. Put on a lid and bring to the boil over a high heat, bubbling for 10 minutes, or until the potatoes are very tender but still holding together.
Drain and allow to steam-dry for at least 5 minutes. Return to the dry pan and sprinkle over the flour. Holding the lid on firmly, give the pan a few firm shakes to break up the edges of the spuds and distribute the flour. Warm the goose fat in a small pan until just melted then pour over potatoes; give the pan a further shake to coat. Put the potatoes in the air-fryer basket, spreading in a snug single layer on top of the rack. Bash the garlic cloves and add to the basket with the rosemary.
Insert the basket into the air fryer and cook for 35-40 minutes, flipping them halfway, until crispy and a rich golden. Serve sprinkled with extra flaky salt.

Cook’s tip

Customer safety tips

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk

Typical values per serving when made using specific products in recipe