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+ servings

roast potatoes on Aga

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Course Aga, christmas, Side Dish
Cuisine Christmas, Irish
Servings 6


  • 8 floury potatoes cut into large even-sized chunks (such as Rooster or Golden Wonder, preferably all similar in size)
  • duck fat or vegetable oil, dripping, goose fat
  • Salt to season
  • 1 sprig rosemary or other fresh herbs
  • 2 garlic cloves optional


  • Preheat the ovens.
    Place the potatoes, garlic, and herb in a pan of cold salted water and bring to the boil on the boiling stove top for 2 minutes.
    Remove from the heat, drain the water and transfer in the simmering oven for 12-15 minutes if possible. alternatively, move the saucepan of boiling potatoes on the simmering stove top, cover and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out.
  • Then, preheat a roasting tin with some oil, or duck fat for a few seconds in the oven until very hot. ( use a bake)ogide loner to avoid the potatoes to get stuck on the trays.)
    Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
    Carefully tip them onto the hot roasting tray with the hot oil, basting the tops.
  • Place the tray with the potatoes back in the roasting oven. if possible on the top shelving to allow faster colouration.
    Season to taste with the salt and cook for a further 20-30 minutes until crispy around the edges and golden brown. transfer in the simmering oven once ready to be eaten to keep them warm!
Keyword Aga cooker, duck, Kevin Dundon, potato, side dish