Christmas dinner is not the same unless you have Goose Fat roast potatoes with it. In fact any Sunday lunch is not the same. We love them in our house and the kids actually just like having them with anything. They remind me when I was little and having a family dinner at my Grandma’s she was the best cook.
Goose fat is available all year round in supermarkets its usually near the lard and butter in the supermarkets. Its not the cheapest to buy costing around £2-3 a jar. Its so worth it though for gorgeous fluffy tasting roast potatoes.
Potatoes (Kind Edwards and Maris Piper are best)
Goose Fat (usually a full jar if making enough for the family)
Salt and Pepper to season
- Add goose fat to an over proof dish. We use a large Pyrex dish or the large roasting tin depending how many I am making.
- Peel and part cook your potatoes. You want them to be just soft around the edge and still hard in the centre.
- Whilst they are cooking place the goose fat in the over about Gas Mark 7-8 to be melting and getting warm. You need it smoking when you add the potatoes.
- Drain the water using a colander.
- Fluff the edges of the potatoes either by tossing around in the colander or you can use a fork and scrape gently round the outside.
- Add to the goose fat which should be smoking hot and the potatoes should sizzle when added.
- Stir through using a spoon so they are all covered in fat.
- Return to oven at gas mark 8 for about 30 mins check and stir up again coating in fat.
- Return and cook for about a further 20 mins depending how crispy you like them.
Our tips and Optional Extras:
You can leave the skins on the potatoes if you wish to they go lovely and Crispy if doing this then you don’t need to part boil them. We just chuck them straight in the hot fat.
You can add a few cloves of garlic to the dish when roasting to add additional flavour, kids not keen but great for me and Neil with dried hers sprinkles over as well.