Golden Goose Roast Potato Salad With Buttermilk Dressing
An Original Recipe by Not Quite Nigella
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2kg potatoes (chat potatoes are good)
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5 tablespoons goose fat
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1/4 cup fine polenta or semolina
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1/2 cup sliced chives or green onions to garnish
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Salt and pepper for seasoning
For buttermilk dressing
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1/2 cup buttermilk (or sour cream)
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2-3 tablespoons mayonnaise
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1-2 tablespoons sweet chilli sauce (depending on your taste)
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1/2 teaspoon mustard
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1/4 teaspoon paprika
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1 tablespoon chopped parsley and chives each
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pinch of salt and pepper
Buyer's tip: You can buy goose fat at specialty stores and delis. You can also use duck fat as a substitute for goose fat.
Step 1 - Preheat oven to 200c/400F. Scrub and wash the potatoes keeping the skin on (or peel them if you prefer, I just find that task very boring and not worth the effort). Boil or steam the potatoes for 10 minutes and then drain them well-you don't want them too soft. Slice the potatoes into small bite sized pieces as shown. In a saucepan (not too heavy) heat up the goose fat and add the potatoes-do this in two or three lots as it can get quite heavy otherwise. Sprinkle over some polenta or semolina to give them crunch and then toss them bashing them up slightly on the edges to give them more crunch.
Step 2 - Bake the potatoes on a parchment lined tray for 30 minutes and then take them out and turn them over to give the other cut side a good golden roasting and then bake them for another 30 minutes turning up the heat to 220c/428F for this last half hour. Cool slightly and sprinkle generously with salt.
Step 3 - Make the dressing while the potatoes are cooling-you don't want them stone cold but you don't want people burning their mouths on the potatoes. In a measuring jug, add the buttermilk, mayonnaise, sweet chilli sauce, mustard, paprika, herbs, salt and pepper and whisk until combined. Drizzle over the golden potatoes. Garnish with chopped chives or green onions.