Roast Potatoes in Goose Fat

 Perfect roast potatoes - everyone loves them!  But there's a difference between a good roast potato and a perfect roast potato.
You probably wouldn't want to use goose fat for every roast dinner throughout the year, but for Christmas, you must give it a go.
I've done a post on roast potatoes before which you can see here if you don't want to use goose or duck fat.

How to do it: 
Preheat the oven to 220C or 425F/Gas7
Get yourself a 200g jar of either goose or duck fat.
You'll need to use a floury variety of potato such as Maris Piper.
Peel the potatoes and cut them into pieces large enough for two or three bites.  Any less and they will be all crust and no spud.
Put them in a saucepan of cold salted water, (the amount of salt is your preference- I use about a tablespoon). 
Now partly cover with a lid and bring to the boil, then cook for five minutes or so, and drain.
Be careful not too cook too long or you'll just end up with mush. 
With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good shakes.
The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast. This is the key to success.......

Pour a third to half of the jar of goose or duck fat into your roasting pan to form a thinnish layer and heat it briefly in the oven.
Carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.

Baste them again with the hot fat after about 30 minutes, turn them over and baste again. Continue to bake them until they're gold and crispy.
They will take about 50 minutes to an hour. If it they take longer, then so they do. You can't rush a good food!
Try to move them only once or twice during cooking, otherwise the edges won't go crisp and brown.


  1. Now we are talking, this is serious nusiness...roast potatoes!! You have definitely perfected it!!

  2. Jan, I would probably eat a whole plate of these then forgo the rest of dinner!

  3. I want to eat at your home for Christmas.


Thanks for taking the time to comment - much appreciated.

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