Rougie French Goose Fat Perfect Roast Potatoes 320g
The wonders of Goose Fat have been kept secret for too long. Rougie Goose Fat will deliver perfect roast potatoes and makes a good general cooking oil as well.
Goose Fat has a high burning (or smoke) point which means foods can be cooked at a high temperature without the fat burning or breaking down.
Although animal fats are often considered to be bad fats, goose fat is one of the better ones and contains far fewer saturated fats than butter or lard. Goose Fat contains 32.7g saturated Fat per 100g compared with 54g for butter and 40.8g for lard.
Goose Fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels. Goose Fat contains on average 58% oleic acid, C18.1, and is generally higher in comparison to other animal fats.
Saute potatoes in a little goose fat, or add goose fat to mashed potato, instead of using butter.
Made with goose fat Dumplings are lovely and light and required less fat than if made with suet.
Risotto: a recipe that normally uses a lot of butter for frying the onions and coating the rice grains, goose fat gives depth and richness without adding as much fat.
The best roast potatoes recipe:
Preheat your roasting tin in the oven at 190ºC.
Peel your potatoes and cut any larger ones so they're all an even-size. Rinse your potatoes in cold water to remove excess starch then tip into a large pot, cover with cold water and salt to taste.
Bring to the boil and cook for about 5 to 7 minutes then drain in a colander and leave to steam dry for 2-3 minutes. Return the potatoes to the pot, add a tablespoon of Semolina and give the potatoes and semolina a good shake together to rough cost the surface of the potatoes and coat them in Semolina – this will help make your roast potatoes super crispy when roasted in Duck or Goose fat later. Put some goose fat into the hot roasting tin and heat it in the oven for a few mins, so it’s piping hot.
Carefully put your potatoes in the hot roasting tin and return to the oven to cook for 20-25 minutes until lightly golden and three quarters cooked, remove roasting tin from oven and turn the potatoes then pop back in the hot oven for 35 to 40 minutes until cooked to your liking.
Move your crunchy roast potatoes to a plate lined with kitchen paper and drain off the excess fat, then serve whilst piping hot.
Ingredients: Goose Fat, Salt.
Net weight: 320g
Product of France
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