Roast Potatoes with Pumpkin in Goose Fat | Crispy Autumn Traybake

Preheat the oven to 200 °C (conventional top and bottom heat). Thoroughly wash the potatoes (if the skin is thin, you can leave it on) and cut them into equal-sized wedges. Deseed and peel the pumpkin, then cut it into cubes the same size as the potatoes.

Peel the red onions and cut them into thicker wedges so they caramelize nicely during roasting instead of burning. Leave the garlic cloves in their skins – this way they will soften to a creamy texture while roasting and retain their sweet aroma.

Spread the melted goose fat (4 tbsp) in a spacious baking tray. Toss the prepared potato wedges, pumpkin cubes, red onion wedges, and garlic cloves thoroughly so the fat coats every piece.