Christmas Roast Potatoes with a Rosemary, Sage & Thyme Salt Ingredients: Potatoes: 2kg Maris Piper potatoes, peeled and cut into large chunks 1.5 litres beef stock (enough to cover the potatoes) 3 fresh thyme sprigs 3 fresh rosemary sprigs 3 garlic cloves, whole and peeled 1 jar goose fat - Herb Mixture (10 minutes before the end): 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 4 garlic cloves, minced 2 tbsp olive oil 1 tsp sea salt flakes Herb Salt: 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh sage 2 tbsp sea salt flakes Method: Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered. Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour. Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart. Drain the potatoes and leave them to steam dry for a few minutes on a racked tray. Preheat the oven to 200C. Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes. Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt. Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp. In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes. Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture. Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden. For the herb salt combine fresh rosemary, thyme, sage, and sea salt flakes. Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt. Plate up and Enjoy! #roastpotatoes #roasts #christmasdinner #Recipe - @foodwithgeorge