Goose fat roast potatoes are probably the most indulgent way to prepare and enjoy roast potatoes! Cooked in goose fat instead of olive oil, these roast potatoes are richer in flavour and take on the most perfect golden colour. They’re super crispy on the outside – which is what you want from a roast potato, and really fluffy in the middle. Make sure you use the recommended type of potatoes for this recipe, because certain other varieties are more waxy, for example, and won’t give you that perfect roast potato texture.
Goose fat can be found in most supermarkets, so it’s really easy to come by. You can find it in small jars and if you have any leftover, you can leave it in the fridge until next time. These goose fat roast potatoes are great around Christmas time, or even to go with your Sunday lunch to take it to another level. People really will notice the difference between your goose fat roast potatoes and just the regular kind and you’ll find they’re so good you’ll want to make them with goose fat every time!
Switch things up a little and use this very simple recipe to make perfect goose fat roast potatoes every time – they’ll be a guaranteed hit!
- 5tbsp goose fat
- 2.5kg potatoes, (we like King Edward or Maris Piper)
- 1tbsp plain flour
- Maldon sea salt
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Peel the potatoes, cut into large chunks, place in a pan and cover with cold water. Bring to the boil and simmer for 10 minutes, then drain in a colander.
Put the fat in a large roasting tin and put in the oven to heat up. Shake the potatoes to roughen up the edges and dust with the flour before carefully tipping into the roasting tin of hot fat. Sprinkle with sea salt and roast for 1 hour, turning occasionally until golden and crisp. Serve immediately.