The ultimate indulgent side dish – golden, crispy and irresistibly rich.

Description:
Bring a touch of luxury to your Sunday roast or Christmas feast with these Truffle & Parmesan Roast Potatoes. Perfectly crisp on the outside and fluffy within, they’re infused with the rich aroma of truffle and finished with a generous dusting of Parmesan and sea salt. Using goose fat gives them that unbeatable golden crunch, while fresh parsley adds a final note of brightness. A premium twist on a much-loved classic — perfect for elevating any meal.

Ingredients (Serves 6–8)

• 1.5kg Maris Piper or King Edward potatoes

• 3 tbsp goose fat

• 2 tbsp freshly grated Parmesan

• 1–2 tsp truffle oil (to taste)

• 1 tbsp fresh parsley, finely chopped

• Sea salt flakes, to season

Method

1. Preheat your oven to 200°C (fan 180°C) / 400°F / Gas 6.

2. Peel and cut the potatoes into even chunks. Place in a large pan of salted cold water and bring to the boil.

3. Simmer for 8–10 minutes until just tender on the outside but still firm in the centre. Drain well, then give the pan a good shake to roughen up the edges – this helps create that crispy finish.

4. Heat the goose fat in a large roasting tray in the oven for 5 minutes, until shimmering hot.

5. Carefully add the potatoes to the tray, tossing them in the hot fat to coat evenly. Roast for 45–50 minutes, turning halfway, until golden and crisp.

6. Remove from the oven and drizzle with truffle oil. Sprinkle over the Parmesan and parsley, then toss gently to coat.

7. Season generously with sea salt flakes and serve immediately.

Serving Suggestion:

Serve alongside organic roast beef or chicken, with a drizzle of rich gravy or a spoonful of horseradish cream. These potatoes also make an indulgent side to venison or festive mains — the truffle and Parmesan elevate them to true fine-dining status.