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David Sharland - Executive Chef, The Seafood Restaurant

Roast Potatoes

with Maldon sea salt


  • 1.5kg potatoes (such as Maris Piper)
  • 1 tsp Maldon sea salt
  • 250g goose fat
  • 1 sprig each thyme and rosemary
  • Garlic cloves to taste – optional

Serves 4

Roast Potatoes

Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes and cut them into three or four pieces, then rinse them. Place the potatoes in a large pan, cover with water and add 1 teaspoon of Maldon salt. Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.

Drain the potatoes in a colander, and leave them in it; give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up, as this will give them a crispy outside when cooked.

Melt the goose fat in a pan. Place the potatoes in a heavy roasting pan and cover them with the fat. Add the springs of herbs and the optional garlic and roast for 40 minutes or until golden brown. Serve hot – with plenty of Maldon salt.

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