Goose Fat Roast Potatoes are the perfect roasties! Crispy and crunchy on the surface yet heavenly soft inside… The BEST roast potatoes hands down. Read my tips and rules for amazing golden roast potatoes that you will wow family and friends.
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Roast potatoes are the perfect side dish to just about all meat dishes, especially roasts. But my Goose Fat Roast Potatoes are so darned amazing they can totally outshine the mains given half a chance!
Goose Fat Roast Potatoes
The perfect roast potato has super crispy golden skin and soft insides. The contrast of the CRUNCH as you bite into them with the incredibly fluffy softness within is just heavenly.
Want to know the secret behind crunchy golden perfection? It is Goose Fat! The rich fat has a very high smoking point so you can blast the heat to make your roast potatoes extract crispy.
Goose fat is widely available during the festive season but you can also use duck fat in exactly the same way.
If you happen to be making roast duck or goose you can reserve the fat that renders while they cook to use in this recipe. Make sure to strain the fat through a fine sieve to remove any browned bits before using.
What can I use instead of Goose Fat?
If you want to keep the roast potatoes vegetarian you can use ghee (clarified butter) which has a high smoke point.
If you want to keep this recipe vegetarian / vegan then you can vegetable oil. Please note olive oil is not suitable here as it has a lower smoking point.
Golden Rules for Crispy Roast Potatoes
Now you are in on the goose fat secret, it’s time to go walk through some other secrets for roast potato perfection.
Choose the right potatoes
Always choose a floury potato variety such as Maris Piper, King Edward or Russet whenever you are making roast potatoes or mash. New potatoes (waxy potatoes) are not suitable for roasties or mash.
I like to leave the skins on when I am making smashed potatoes or jacket potatoes. But for crispy roast potatoes you absolutely should peel them.
The right size (and shape)
Nigella’s roast potatoes have been my inspiration, so I do as she says… Cut each potato into three or four pieces depending on how large they are. Cut each end at a slant so you end up with a triangular middle bit. Don’t cut the potatoes too small – even sized medium pieces are best.
Parboil your spuds
Boiling the potatoes until they are slightly softened on the outside but not cooked through is key! It speeds up the oven roasting and maximises both the crunchiness and fluffiness. The longer you parboil your potatoes the softer the exterior and hence more crunchy bits.
Rough Them up!
Drain your potatoes and shake them up in the colander so the edges are smashed up a little. Sprinkle the potatoes with fine semolina or a little flour and shake once more. The rough edges will crisp up when they hit the hot fat.
Leave them to steam dry
Allow the potatoes to dry out before adding them to your roasting pan. Not a hardship as the oven has to preheat for a good 20-30 minutes so the fat gets good and hot.
Keep your distance
Roast potatoes could do with some social distancing! Do not, I repeat, DO NOT, overcrowd your potatoes on the roasting tin. If you pack them in they will steam instead of roast and you will ruin all your good work.
How to make Goose Fat Roast Potatoes
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 220°C (430°F) or 200°C (400°F) if you are using the Fan setting. Pour the fat into a large roasting tin and place in the oven to get SUPER HOT. It may get smoky in your kitchen so turn the fan on or open a window.
Peel your potatoes. Cut them into medium sized even chunks and place in a saucepan. Cover with cold water and add the salt. Bring to the boil and cook for 7 to 10 minutes or until the potatoes are tender on the outside but still firm in the middle.
Drain the potatoes (do not rinse) and sprinkle with fine semolina or flour and season with freshly ground coarse salt and black pepper. Shake up the colander so that the edges are roughed up. Leave them to steam dry for at least five minutes.
Take the roasting tray out of the oven using oven mitts (please be very careful as it will be super hot). Carefully space out the potatoes on the tray using tongs, turning them over so that they are coated in the hot fat. The potatoes will sizzle as they hit the fat which may spatter – you have been warned!
Roast the potatoes for 15 minutes then carefully turn them over so they colour evenly. Continue cooking for a further 15 minutes and check them by piercing with the tip of a knife – depending on size / time of parboiling they can be done in 30 minutes. If they are not cooked to your liking, continue roasting for another 10-15 minutes or until golden, crispy on the outside and fluffy soft inside.
Transfer the potatoes onto a platter or bowls and sprinkle with fresh rosemary and extra salt, if needed.
TOP TIPS FOR GOOSE FAT ROASTIES
I have already shared the golden rules above but here are some extra tips!
- Do not tip the potatoes into the roasting tray! The hot fat will spatter and you can end up with bad burns. Please use tongs to handle the potatoes.
- Place one potato into the fat to check whether it is hot enough. The potato should literally sizzle as it hits the roasting tray. If it doesn’t then the fat needs to get even hotter!
- Do not add herbs or garlic in the roasting pan – the temperature is too high and they will burn. Sprinkle herbs or garlic powder on the hot potatoes once out of the oven.
- Reuse the goose fat after roasting. Drain any fat left in the pan through a fine sieve (ideally through a muslin cloth to remove any crispy browned bits) into a jar. Cool and store in the fridge to use again.
- This recipe makes a modest amount of roast potatoes – enough for four people. Double the amount if serving more people or if you are feeling a little greedy 🙂 Five large potatoes are approximately 1 kg (just over 2 pounds). Allow for 2kg (about 4 ½ pounds) of potatoes if serving six-eight but remember to use two roasting tins so as not to crowd the potatoes.
- Reheat any leftovers in an airfryer or the oven – they will taste just as good a day later!
HAVE YOU MADE MY GOOSE FAT ROAST POTATOES RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Serving suggestions
Roast potatoes are perfect with just about every meal (if you ask me) but especially with roasts and essential on your Christmas table!
Goose Fat Roast Potatoes
Ingredients
- 5-6 large potatoes Maris Piper or other floury potatoes
- 1 tsp salt (for parboiling)
- ½ cup (120g) Goose Fat or Duck Fat
- 2 tbsp fine semolina or 1 tbsp flour
- Salt & Pepper to season
- Fresh rosemary to garnish
Instructions
- Preheat the oven to 220°C (430°F) or 200°C (400°F) if you are using the Fan setting. Pour the fat into a large roasting tin and place in the oven to get SUPER HOT.
- Peel your potatoes. Cut them into medium sized even chunks and place in a saucepan. Cover with cold water and add the salt. Bring to the boil and cook for 7 to 10 minutes or until the potatoes are tender on the outside but still firm in the middle.
- Drain the potatoes (do not rinse) and shake up the colander so that the edges are roughed up. Sprinkle with fine semolina or flour and season with freshly ground coarse salt and black pepper. Shake once more and leave them to steam dry for at least five minutes.
- Take the roasting tray out of the oven using oven mitts (please be very careful as it will be super hot). Carefully space out the potatoes on the tray using tongs, turning them over so that they are coated in the hot fat.
- Roast the potatoes for 15 minutes then carefully turn them over so they colour evenly. Continue cooking for a further 15 minutes and check them by piercing with the tip of a knife – depending on size / time of parboiling they can be done in 30 minutes. If they are not cooked to your liking, continue roasting for another 10-15 minutes or until golden, crispy on the outside and fluffy soft inside.
- Transfer the potatoes onto a platter or bowls and sprinkle with fresh rosemary and extra salt, if needed.
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