Goose Fat Roast Potatoes that are crispy on the outside, and fluffy on the inside, a delicious recipe for the festive season. The potatoes are roasted until wonderfully golden and luxurious, and they make the best side dish for any roast.
When I think of side dishes, roast potatoes are the first that come to my mind. They are heavenly golden and delicious, and so indulgent, that it's hard to worry about carbs or calories. In fact, Christmas is the time of indulgence - so roasties are a must at the festive table.
Now, there are roast potatoes, and goose fat roast potatoes - we are talking here about the next level kind of indulgence. Surprisingly, the potatoes don't feel overly rich and fatty, nor they have a heavy smell, but instead they feel more luxurious.
And another reason why goose fat works so wonderfully well it's because it has a high smoking point - something that butter or olive oil don't. I have always used vegetable oil for my spuds - and my crispy roast potatoes recipe that uses vegetable oil is an excellent alternative if you don't have goose fat.
Jump to:
Ingredients needed
- potatoes - any kind of potatoes should do, although Maris Piper are more popular for roasting
- goose fat - supermarkets usually sell it at this time of the year, and it's quite cheap too
- salt and pepper
Variations
You can add any fresh or dried herbs of your choice here - rosemary is a wonderful herb to be used with goose fat roasties.
If you do want to use garlic too, I recommend not peeling it, as it will burn easily in the oven - the baking time is too long for it not to burn.
Step-by-step photos and instructions
- Peel and cut the potatoes into chunks
- Add them to a large pan and cover them with water - bring to a boil and cook for a further 5 minutes until they begin to soften
- Transfer the potatoes into a colander to drain the water, add the seasoning, and shake the colander well to rough up the edges of the potatoes - that will make them extra crispy
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and pour the goose fat into a large roasting tin.
- Put the tin in the oven for 5 minutes for the fat to heat up well
- Carefully tip the potatoes in the tin and turn them so they are evenly coated in one single layer
- Roast for 25 minutes, then turn them and roast for a further 25-30 minutes until they are golden.
Expert tips
Preboiling the potatoes ensure the right texture: crispy and golden on the outside, while fluffy on the inside - do not boil them until they are too soft, or they will completely break down when you shake the colander.
We need just the edges to be roughed up, but the potatoes should still hold their shape well - otherwise we end up with mashed potatoes.
Do not add the potatoes to cold goose fat - and that's the rule regardless what kind of fat you use, be it animal or plant based. The hotter the fat, the crispier the potatoes.
Make sure they potatoes are not too crowded and are arranged in one single layer - or they won't be able to crisp up properly.
Other potato side dishes
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Goose Fat Roast Potatoes
Ingredients
- 5 medium potatoes ( I recommend Maris Piper potatoes, or Yukon Gold in the US)
- 5 tablespoon goose fat
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Peel and cut the potatoes into chunks.
- Add them to a large pan and cover them with water - bring to a boil and cook for a further 5 minutes until they begin to soften.
- Transfer the potatoes into a colander to drain the water, add the seasoning, and shake the colander well to rough up the edges of the potatoes - that will make them extra crispy.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and pour the goose fat into a large roasting tin.
- Put the tin in the oven for 5 minutes for the fat to heat up well.
- Carefully tip the potatoes in the tin and turn them so they are evenly coated.
- Roast for 25 minutes, then turn them and roast for a further 25-30 minutes until they are golden.
Notes
- Preboiling the potatoes ensure the right texture: crispy and golden on the outside, while fluffy on the inside - do not boil them until they are too soft, or they will completely break down when you shake the colander.
- We need just the edges to be roughed up, but the potatoes should still hold their shape well - otherwise we end up with mashed potatoes.
- Do not add the potatoes to cold goose fat - and that's the rule regardless what kind of fat you use, be it animal or plant based. The hotter the fat, the crispier the potatoes.
- It's crucial to have the potatoes arranged in one single layer so they can crisp up nicely
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply