Food

Those weren’t the best I have done, ideally a more floury spud would have been better.

Peel and chop spuds and soak in water. Preheat steam oven ideally 200 or higher with heavy roasting pan inside

While oven is heating up salt the spuds and bing to boil. Once boiling simmer for just a couple of minutes and then drain into colander and leave to let steam come off. I often keep the starchy spud water and reduce it down to help thicken gravy.

While spuds are standing add a tablespoon of goose fat to the roasting dish in the oven.

After a few minutes Shake spuds in colander to rough up the edges. (I used to over parboil but they could become too soft to withstand agitation and would absorb too much water).

Toss spuds into the hot oil in the roasting pan and shake around so they don’t stick and also get an even coating of fat. Sprinkle with salt flakes and cook for approx 20-35 minutes. Halfway through I turn each chip over to ensure they get an even cooking, I also tend to move the ones from the edge of the pan to the middle and the ones from the middle to the edge.

I do my roast spuds in the same way.