Ingredients
- 26.4oz-750g King Edward potatoes (skin on)
- 4 tablespoons goose fat
- 1 teaspoon garlic granules
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon chilli powder
- 2 teaspoons ground turmeric
Method
- Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- Wash and pat dry the potatoes. Using a sharp knife, cut into medium sized chunks. Add to a pan of salted boiling water and boil for 8 minutes. Drain and set to one side
- Place all of the remaining ingredients into a large mixing bowl and stir until combined. Add the potatoes and make sure they are evenly coated. Cover the top of the mixing bowl with a large dinner plate or lid and shake the potatoes so they are slightly bashed and rough around the edges
- Place the potatoes onto the roasting rack/pan. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 50 minutes
- Remove from the oven serve
