Sautéed Jersey Royal potatoes
- 500g Jersey Royal potatoes (halved)
- 150g goose fat
- Coarse sea salt
- Par boil the potatoes in salt water until ¾ cooked. Drain well.
- In a heavy based frying pan melt the goose fat.
- When the fat is almost smoking, add the potatoes and sauté until golden brown and cooked through.
- Drain the potatoes onto kitchen paper, sprinkle with the coarse salt and serve.