Original Rooster Roast Potatoes with Hot Honey, Chorizo, and Feta

METHOD

1. Heat your oven to 220c (200c fan) and then peel your Albert Bartlett Potatoes and chop into even, medium size chunks.

2. Bring a pan of water to the boil, then add in the peeled potatoes, and allow to cook until they are fork tender; about 10 minutes.

3. Drain the potatoes well before (with the lid on) shaking the pan to rough up the edges of the potatoes as this is key to getting them crispy. Remove the lid from the pan and set aside for about 10 minutes to let them steam dry. Again, essential for the crispiness.

4. Meanwhile pour your goose fat into a baking tray and pop into the oven to heat, and after 10 minutes carefully add your potatoes to the hot fat. Add your rosemary and garlic, coat in the goose fat, then bake for 45 minutes to one hour, turning them every 20 minutes, until they golden and crispy all over.

5. Once the potatoes are cooked add them to a serving dish, drizzle over the hot honey, mix well, then top with the chives, feta, and chorizo.

6. Serve and enjoy!

This recipe was created and photographed by @recipeswith_jess

What you will need