Goose fat roast potatoes are a roast dinner staple, a Christmas classic and an absolute must for anyone who loves a really crispy roast potato on the outside but a nice fluffy middle.
There’s no denying that when it comes to a Christmas dinner feast the star of the show is not always the turkey – it’s the potatoes! You can guarantee to get your roast potatoes nice and crispy by using goose fat and the best thing is, it’s really really easy! This simple recipe shows you how it’s done so you can make your own perfectly crispy goose fat roast potatoes at home.
Why not try it for your next Sunday lunch or family roast? Love a good roast? We’ve got loads more lovely roast dinner recipes right here.
Now you’ve warmed up your skills with the side dishes it’s time for the main event, try our delicious maple roast gamon for the perfect centre piece for your Christmas dinner spread.
- 2kg (4½lb) large potatoes for roasting (eg, Maris Piper, King Edwards, Desiree or Kestrel), peeled and cut into chunks
- 4 tbsp goose fat
Put the potatoes into a large pan of cold water, bring to the boil and then cook for 8 minutes until tender. Drain well, keeping the water for cooking the other vegetables or making the stock for the gravy later on. (For a really good turkey gravy recipe, click here.)
Meanwhile, set the oven to Gas Mark 6 or 200°C. Spoon the goose fat into a large, shallow roasting tin and put in the oven for at least 10 minutes to heat up.
Put the drained potatoes back in the pan, place over a medium heat and shake the pan to “rough up” the edges (this will help them turn nice and crispy in the oven later on!)
Carefully tip the potatoes into the hot fat in the roasting tin and turn them so that they’re nice and evenly coated in fat. Roast for 30 minutes, then turn them and cook for a further 30 minutes or more, until they’re nice and crisp.
Top tip for making Goose fat roast potatoes
To help make your potatoes extra crispy make sure to dry them off after the boiling step before they go in the oven
How to stop your potatoes from sticking to the pan
When cooking roast potatoes you want to be able to enjoy every delicious, crispy bite so you don't want to find yourself scraping them off of your pan! To prevent sticking, try to use a thicker based pan to help the heat spread evenly when cooking. Also make sure to add plenty of your goose fat to your baking tray.
What potato is best for roasting?
One of the best types of potatoes for roasting are russet potatoes. They get the crispiest crusts if that's what you like in your roast potatoes, whilst also staying fluffy and mild on the inside. They also have few eyes on the skin so much easier to prep too.