Festive Loaded Roast Potatoes

METHOD

1. Peel and slice your Albert Bartlett Original Rooster Potatoes into equal pieces.

2. Add the potatoes to a large pan of cold water. Add salt, bicarbonate of soda and bring to a boil. Boil until a knife slips through easily, around 10-15 minutes. Drain and allow to steam dry on a tray.

3. Preheat your oven to 190c/374f fan. Add the goose fat to a tray and place into the oven whilst it’s preheating. Once the oven is up to temperature, remove the tray and carefully add the potatoes. Sprinkle with salt and turn to coat well in the fat. Roast for 30 minutes.

4. Remove the potatoes from the oven. Add the herbs and garlic. Turn the potatoes and roast for another 20-30 minutes until the potatoes are crisp and the garlic is soft and a light golden. If your potatoes need more time, remove the garlic, give them another turn and 10 more minutes.

5. Meanwhile, fry off the bacon until crisp and slice into small pieces. Combine the camembert and cream in a saucepan over a low/medium heat. Melt and stir until just bubbling. This can be reheated for serving.

6. Once the potatoes are golden and crisp, remove from the oven. Carefully pick the garlic out from the skins. Place the potatoes into a bowl, pour over the cheese sauce, garlic cloves, bacon pieces, cranberry sauce, and chives.

7. Serve and enjoy!

This recipe was created and photographed by @sam_stern

What you will need