Goose Fat Highgrove 12x180g
Goose Fat still making the perfect roast potatoes and not just for Christmas.
Highgrove Goose Fat is packed in the UK using fat only from fully traceable flocks of geese.
Goose Fat adds a superb taste to roast potatoes and roast vegetables, and gives fried bread a taste to die for!
Roast Potatoes in Goose Fat (serves 4-6)
0.5kg/1.25lb Maris Piper Potatoes
Highgrove Goose Fat
1. Pre heat oven 220C/425F/Gas Mark 7.
2. Peel potatoes and cut into large chunks. Parboil in boiling, salted water for 5 mins. Drain and toss in the pan to roughen the edges.
3. Melt plenty of Highgrove Goose Fat in a shallow baking tray till smoking. Carefully place part boiled potatoes into the tray and bake for approx 45 mins until crunchy on the outside and soft in the middle.
Baste occasionally to make sure they colour on all sides.
REVIEW BY THE In 2000 Impact was asked by Highgrove Foods to introduce a new concept to the foodie media cooking roast potatoes with Goose Fat.
It was met with incredulity by most journalists Goose fat would never take off! Just a couple of visionary titles carried the story.
One year on and Jamie Oliver stated that Christmas roast potatoes were best with Goose Fat. Sales went platinum – foodies were persuaded. For the next four years Impact toiled, trying to persuade non foodies that Goose Fat tasted good. It set up the website and online Goose Fat Information Service; ran sampling events at key trade and consumer shows and asked celebrity chefs Henry Harris and Mike Robinson to endorse Goose Fat. But still the Supermarkets insisted that Goose Fat was just for Christmas. In 2006 TV Chef Nigella Lawson gave it another Christmas nudge. Impact followed up with another campaign Goose Fat is not just for Christmas. And the rest is history as they say.
PFM17096: Highgrove Goose Fat (per case 12x180g)