Goose fat roast potatoes are a decadent treat often saved for Christmas. They can however be eaten year-round with your Sunday roast.
Using goose fat when cooking roast potatoes is a surefire way to get crunchy roast potatoes with a perfectly fluffy middle. Goose fat might have a bad rep for being rich, but it’s actually healthier than butter or lard. It’s lower in saturated fat and higher in heart-healthy monounsaturated fats. Therefore you can tuck into these tatties without feeling too guilty. It’s also an unbeatable fat when it comes to crisping up roast potatoes.
- 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.
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 tips for making goose fat roast potatoes
Goose fat has a high smoking point, which means the oil can be sizzlingly hot when you add the parboiled potatoes. It also gives roasties a rich and luxurious flavour. Parboiling potatoes for 5-7 minutes before roasting will help give them crisp, golden skins. If you skip the parboiling, your roast potatoes will likely be tougher and less crunchy. Maris Piper, King Edward and Charlotte varieties all make for excellent roast potatoes.