Goose Fat Roast Potatoes

5 from 2 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: International

Servings: people

Calories: 96kcal

Author: Daniela Apostol

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