Roast potato cake
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Roast potato cake
Recipe by Mark Hix
Mark Hix's roast potato cake is doused in goose fat and garlic making it a truly sumptuous side to your roast dinner
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
576Kcal
Fat
32gr
Saturates
9gr
Carbs
62gr
Sugars
3gr
Fibre
7gr
Protein
7gr
Salt
0gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 2kg large floury potatoes, such as King Edward, peeled and cut into roughly 2-3cm chunks
- 200g goose fat
- 10 garlic cloves, peeled
- a small handful of thyme leaves, to serve
Step by step
Get ahead
Prepare to the end of step 2 the day before. Cover, and leave at room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the potatoes in a pan of salted water, bring to the boil and simmer for 2-3 minutes, then drain in a colander. Meanwhile, heat the goose fat in a saucepan until melted to a thin clear liquid. Add the garlic cloves, season and leave to infuse on a very low heat for about 10 minutes. Transfer a few spoonfuls of the goose fat to a large frying pan and fry the blanched potatoes on a high heat, in batches, until they begin to colour. Scoop out onto a plate and season while you fry the remaining potatoes.
- Pack all the potatoes into a 23cm fixed-based cake tin (not springform) or a heavy, straight-sided, ovenproof saucepan or sauté pan, tucking in the garlic cloves from the goose fat. Press the potatoes down a little with the back of a spoon.
- Spoon about a third of the remaining goose fat over and place in the oven. Cook for about 1¼ hours, spooning over more goose fat every so often (about every 20 minutes) until it’s all used up and the top is golden and crunchy. Serve the potatoes turned out (upside down) on to a warmed serving dish, and scatter with thyme to serve.
Chef quote
I ate a version of these potatoes in Paris in one of my favourite restaurants, L’Ami Louis. I cooked it for Christmas last year and it went down an absolute treat. In Paris I bought a special copper pan with a lid for potato dishes like this, but a straightsided cake tin will do the trick
