Roast Potatoes in Goose Fat

Using the right variety of potatoes and choosing the right oil is vital if you want proper, crispy roast potatoes. 

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You will need a good heavy-based roasting tin large enough to be able to spread the potatoes without touching each other.  

You will need:

• 200g jar of goose fat - you can use duck fat if you wish

• a floury variety of potato such as Maris Piper (Russet)

What's the difference between goose and duck fat?

I prefer to use goose fat as duck fat tends to make the potatoes much darker in colour, and so they can end up looking a bit on the burnt side before they are actually cooked in the centre.

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.  

If you are looking for a cheaper way to achieve this look, you might like my Crispy Roast Potatoes Recipe that uses Crisp 'N Dry. 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

roast potatoes in goose fat, the difference between goose and duck fat

Christmas, side

English

Yield: Any amount

Author: Jan Bennett

Roast Potatoes in Goose Fat

You must try this at Thanksgiving, or Christmas!

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

• 200g jar of goose fat - you can use duck fat if you wish
• a floury variety of potato such as Maris Piper (Russet)

Instructions

Preheat the oven to 220°C or 425°F or Gas 7

1. Peel the potatoes and chop them into chunks big enough for two or three bites. Any smaller, and they'll end up all crust with no potato.
2. Place them in a saucepan filled with cold salted water (adjust the salt to your taste - I usually go with a heaped tablespoon).
3. Partially cover the pot with a lid, bring it to a boil, cook for about five minutes, and then drain. Be cautious not to overcook, or it will turn into mush.
4. Place the lid on the pan, hold it with both hands, and give the pan of potatoes a couple of good shakes. Remove the lid and let the pan rest on a cool part of the stovetop for a few minutes to dry slightly. The goal is to fluff up the edges of the potatoes, so they turn crisp and frilly as they roast - this is the secret to perfect results.
5. Pour a third to half of the jar of goose or duck fat into your roasting pan to form a thin layer and heat it briefly in the oven. Gently place the potatoes into the hot fat, turning them to coat evenly and spooning the hot fat over them as you go.
6. Baste them again with the hot fat after about 30 minutes, turn them over and baste again. Continue to bake them until they're golden and crispy.
7. They'll take around 50 minutes to an hour, maybe a bit longer. If they do, so be it -good food can't be rushed! Try to move them only once or twice during cooking; otherwise, the edges won't go crisp and brown.

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