[Roast Potatoes - Khoai Tây Nướng]

Roast Potatoes has the potatoes which is crispy from the out side and fluffy from the inside. A perfect side dish compliments with any roast meats. Goose fat can be replace by vegetable oil but the flavour will not as the same quality.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 3

  • 1kg potatoes, peeled and chopped into 4-5 cm chunks
  • 150g goose or duck fat
  • 1 whole bulb garlic, chopped into halves horizontally
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 1/2 tablespoons salt

Cooking Method:

  1. Preheat a large pan until fairly hot. Add 1.5 litres of boiling water into the pan. Then add the potatoes and salt. Cook for 15 minutes until the potatoes soft. Slightly stab the potatoes. If a knife when through the potatoes then it cooked. When the potatoes is cooked, drain the water away. Leave the potatoes in the pan and cover with a lit. Shake the pan vigorously so the out side of the potatoes has a slightly broken and fluffy texture.
  2. Add the goose fat in a roasting tin.
  3. Preheat the oven until very hot. Put the roasting tin in the oven until melted. When the fat become very hot then add the potatoes in the roasting tin. The potatoes should be sizzling. Keep turning the potatoes so they get cover in the fat.
  4. Add the garlic, thyme and rosemary together with the potatoes. Cook for about 1 hour until the potatoes are golden brown colour. Turn the potatoes hafl way through the cooking so the potatoes will brown all sides.

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