Goose Fat Jacket Potatoes
For next level jacket potatoes, cook them in goose fat! These spuds have perfectly crisp skins, the fluffiest insides & best ever flavour.
If you want to make the best jacket potatoes ever, with the crispiest skins & fluffiest insides then you’re in the right place!
The secret to next level jacket potatoes? Cooking them in goose (or duck) fat! If you’ve ever cooked roast potatoes with goose fat then you’ll know how well these 2 ingredients together. Goose fat has a high smoke point so means that we can cook our spuds at a high enough temperature to make the skins seriously crispy!
These goose fat jacket potatoes are incredibly easy to prepare & make a fantastic midweek meal or hearty lunch. You can top these spuds with pretty much whatever you like, whether it’s baked beans & cheese, tuna mayo, chilli con carne or a homemade curry.
For more dinner inspiration check our our ever growing collection of main course recipes! There’s lots to choose from here, from homemade pies, slow cooked meat, barbecue, pasta dishes & lots more. Or for some tasty sides to make, take a look at our side dish recipes…
What You’ll Need
- Potatoes – Using the correct type of potato is key when making jacket potatoes. You’ll want to use a floury variety like Maris Piper, Russet or King Edward’s.
- Goose Fat – Both goose & duck fat will work for these spuds. Vegetable oil will work as well, if you’d like to make these baked potatoes vegetarian.
- Sea Salt – A good sea salt is best! Make sure to generously season your potatoes for the crispiest skin & best flavour.
- Toppings – You can top your jacket potatoes with whatever you like! I’ve included some suggestions in this blog post.
How To Make Goose Fat Jacket Potatoes
The full, printable recipe card for these jacket potatoes can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Prep Potatoes
First, we need to give our potatoes a good wash under cold water (if they’re dirty) then prick them several times with a fork. This prevents them bursting open in the oven! - Coat In Goose Fat
Next, we coat each potato in melted goose fat (or duck fat) then place them onto a rack set inside a roasting tin (this helps with air circulation). - Season
To season our spuds, we sprinkle each one with a generous amount of sea salt. - Baking
To cook, we bake the potatoes at 200°c/392°f until the skin is crisp & the insides are cooked. This will take an hour or two, depending on how big your potatoes are. To check if they’re cooked, give each potato a poke with a skewer. If the skewer slides in with no resistance, the potatoes are cooked. - Open Up
Once the jacket potatoes are cooked, open each one up then top with your choice of topping. I like baked beans & cheese!
How To Open A Jacket Potato
Although you could simply cut your jacket potatoes open with a knife, this tends to make the potato inside squished & compacted instead of soft & fluffy. The best way around is this is to use a fork instead!
To open up your jacket potato, use a fork to pierce a cross in the middle of the skin on top of the potato, making sure that the fork doesn’t go all the way through the potato (it should go about halfway through!). Next, gently squeeze each end of the baked potato, so that it opens up, creating a pocket for you to add in your chosen toppings (there’s a video below that shows this!).
Jacket Potato Tips & Tricks
- Use the right type of potato! This is key to making the best jacket potatoes. You’ll need to use a floury potato variety like Maris Pipers, Russets or King Edward’s.
- Prick your potatoes with a fork before baking them, to prevent them exploding in the oven!
- Cook the potatoes on a rack, set inside a roasting tin. This ensures proper air circulation around the potatoes, crisping up all of the skin!
- Season the potatoes generously with sea salt. This helps crisp the skins up & improves the flavour of our spuds.
- Bake the potatoes at a high temperature for the crispiest skin.
- Use a fork to open up your jacket potatoes instead of a knife. This helps keep the insides nice & fluffy.
Best Jacket Potato Toppings & Fillings
The great thing about jacket potatoes is that you can top them with pretty much whatever you like. I tend to serve my jacket potatoes with loads of butter (garlic butter is best!), baked beans & plenty of grated cheese. Here’s some other toppings, that work great with baked potatoes…
Serving Suggestions
- Homemade garlic butter
- BBQ pulled pork
- Beef bolognese (minus the spaghetti!)
- Baked beans & grated cheese (a classic choice!)
- Tuna mayo & sweetcorn
- Prawn mayo
- Pesto chicken & bacon
- Chilli con carne
Frequently Asked Questions
Fluffy varieties of potatoes make the best jacket potatoes, that have fluffy insides & the crispiest skins. Maris Pipers, Russets & King Edward potatoes are all good choices.
Once cooked, your jacket potatoes will be crisp & golden on the outside. To check that the inside is cooked, give your potato a poke with a skewer. If it slides in with no resistance, the potato is cooked.
Nothing, they’re the same thing! In England, baked potatoes tend to be called a jacket potatoes whereas other countries call them baked potatoes.
If you haven’t got any goose fat, duck fat will work as well. Or to keep things veggie, you can use vegetable oil instead.
Although jacket potatoes can be cooked in advance, they’re best served straight from the oven whilst the skin’s nice & crispy!
Cooking Jacket Potatoes In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Bake the potatoes in the roasting oven, on the bottom set of runners.
More Dinner Recipes To Try!
- Roast Chicken, Smoked Ham Hock & Cider Pies
- Black Garlic Hanger Steaks
- BBQ Lamb Kofta Meatballs
- Smoked Pulled Pork
- Four Cheese Sriracha Mac & Cheese
- Slow Cooked Spaghetti Bolognese
- Classic Fish Pie
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Goose Fat Jacket Potatoes
Equipment
- Large Roasting Tray (With A Rack)
- Fork
- Mixing Bowl
Ingredients
- 4 Large Baking Potatoes (See Notes)
- 75 g Goose Fat
- Sea Salt
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Give your potatoes a wash under cold water (if they're dirty). Dry them well then prick each one several times with a fork. This stops the spuds exploding in the oven!
- Add the goose fat into a shallow bowl then microwave until just melted.
- Next, roll each potato in the goose fat then place on a rack, set inside a roasting tin.
- Season the potatoes with a generous amount of sea salt then bake in the preheated oven for 1-1½ hours, until the skin is crisp & the inside is cooked.To check if the potatoes are cooked, poke each one with a skewer. If it slides in with no resistance, the potatoes are cooked. If your potatoes are small, they'll take less than an hour to cook.
- Once cooked, transfer the potatoes to plates. To serve, use a fork to pierce the top of each potato straight down the middle, both lengthways & widthways (to make a cross) then gently squeeze each end, to open the potato up.
