500g(17.5 oz) floury potatoespeeled and chopped into large chunks
5rashers streaky bacon
1garlic clovepeeled and minced
50g(1/2 cup) grated mature cheddar cheese
3tbspchopped fresh chives
¼tspsalt
¼tspfreshly ground black pepper
Instructions
Preheat the oven to 220C/425F (fan). Place the goose fat or lard in a large metal roasting tin and place in the oven to heat.
125 g (1/2 cup) goose fat or lard
Meanwhile, place the chunks of potato in a large pan. Cover with cold water. Bring to the boil, then simmer for 10-12 minutes until tender.
500 g (17.5 oz) floury potatoes
Drain the potatoes well, place back in the pan, place a lid on and give the pan a good shake. This should fluff the potatoes up. A few may break apart too, but that's fine.
By now the oil should be very hot. Open the oven door and working quickly but carefully, spoon the potatoes into the pan. Turn them over, so they're coated in hot oil then close the oven door.
Cook for 25-30 minutes, turning once or twice, until golden brown.
Place the bacon on a large baking tray and place in the oven to cook with the potatoes for the last 5-6 minutes.
5 rashers streaky bacon
Take out the bacon, place on a chopping board and slice into small pieces.
Take the potatoes out of the oven and transfer, using a slotted spoon, to the tray you cooked the bacon on. Using a fork, squash the potatoes down to crush them slightly.
Place a tablespoon of the oil from the potato pan into a small bowl. Add the minced garlic and stir, then brush this garlic oil over the potatoes.
1 garlic clove
Sprinkle the cheese and bacon on top and place back in the oven for 2 minutes to melt.
50 g (1/2 cup) grated mature cheddar cheese
Remove from the oven and sprinkle on the chives, salt and pepper before serving.
Nutritional information is per serving. Please note, I subtracted one-third of the lard (fat) from the nutritional information, as not all of the fat is absorbed into the potatoes.