Take your roast dinners to the next level with these goose fat roast potatoes! They’re incredibly crispy with a whole load of flavour.

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goose fat roast potatoes

These could be the crispiest roast potatoes ever, add these to this year’s Christmas dinner & you’re in for a real treat! They’re incredibly crispy, super fluffy in the middle & packed full of flavour thanks to a generous amount of garlic, herbs, butter & goose fat. This is veg cooking at its’ best!

If you’d like to make the best ever roasties, keep reading because there’s plenty of tips & tricks in this post…

What You’ll Need

  • Potatoes
    For the best roast potatoes, you’ll want to use a floury potato. I’d recommend using Maris Pipers but King Edwards or Russet potatoes would work as well.
  • Chicken Stock Cube – Par boiling the potatoes in chicken stock adds extra. If you’d prefer to leave this out, par boil in salted water instead.
  • Goose Fat
    Using goose fat is key when making super crispy, flavourful roasties. If you haven’t got goose fat, duck or beef fat would work as well.
  • Vegetable Oil
    Using vegetable oil as well helps crisp the potatoes up.
  • Butter
    Adding butter to our roast potatoes adds flavour & richness. Unsalted or salted butter will work here.
  • Garlic
    A classic roast potato flavouring. We’re using a whole bulb of garlic for this recipe.
  • Herbs
    We’re using a mix of hard herbs to flavour our potatoes. Rosemary, thyme & sage are added at the very end of the cooking process, in the form of a herb butter.
  • Semolina & Cornflour
    Coating the potatoes in a mix of fine semolina & cornflour before roasting makes them even crispier!

How To Make The CRISPIEST Roast Potatoes

Want to make the crispiest roast potatoes? Here’s some tips & tricks…

  • Par boil your potatoes – This roughs the outside of the potatoes up which crisps up nicely in the oven. It also gives the inside a super fluffy texture!
  • Preheat your oven – This is crucial! Make sure to give your oven plenty of time to heat up.
  • Use goose, duck or beef fat – These types of fats have a high smoking point which means we can cook the potatoes at a higher temperature.
  • Heat the fats up – By heating the fat up before adding the potatoes, we are kick starting the cooking process.
  • Use a floury potato – I think Maris Piper potatoes are the best for roasting but King Edwards or Russet potatoes are some other good choices.

Why To Use Goose Fat For Roast Potatoes

Using goose (or duck or beef) fat is the secret to making the crispiest roast potatoes. These types of fats have a high smoke point, meaning that we can cook the potatoes at a higher temperature. They also have a rich, meaty flavour which works fantastically with the flavours from the potatoes, garlic & herbs.

When To Add Herbs

If you’ve ever made roast potatoes & ended up with burnt herbs, I’ve got the perfect solution! Here, we’re making a herb butter with a mix of hard herbs (rosemary, thmye & sage) then coating the potatoes with it during the last 10 minutes of cooking. This stops the herbs overcooking & adds extra flavour to our potatoes.

goose fat roast potatoes

How To Make Goose Fat Roast Potatoes

The full, printable recipe card for these roast potatoes can be found at the bottom of this post!

Step 1 – Peel & Cut The Potatoes

The first step is to peel the potatoes then cut them into evenly sized pieces. It’s important to make sure that the potatoes are all the same size so that they cook evenly. If you’re cutting up a large potato, you’ll most likely need to cut it into to three or four pieces. If a potato is small, either cut it in half or just trim the end off.

Once your potatoes are all prepped, we now need to give them a good rinse under cold water then leave them to soak for at least an hour. This washes off some of the starch which makes the roast potatoes crispier once they’re cooked.

If you’re planning on prepping your potatoes in advance, they can sit in water for up to 2 days once peeled & chopped up. Make sure to store them in the fridge.

prepped roast potatoes

Step 2 – Par Boiling

Now to par boil. To do this, drain the water off the potatoes then replace with fresh. Add in a crumbled up stock pot & a good pinch of salt then bring the potatoes to the boil over a high heat.

Once the potatoes start boiling, reduce the heat slightly then simmer the potatoes for 10-15 minutes, until the outsides are starting to soften. The potatoes won’t be fully cooked at this point, just par boiled!

Next, drain the potatoes in a colander & leave to drain for 2 minutes.

semolina coated roast potatoes
Par boiled potatoes coated in fine semolina & cornflour

Step 2.5 – Heat The Fat Up

Whilst you’re par boiling the potatoes, place goose fat & veg oil into a roasting tray then heat up in a oven that has been preheated to 220°c/200°c / 428°f/392°f.

Step 3 – Coat Potatoes In Semolina

Next, we need to prepare the potato coating. To do this, place fine semolina, cornflour, salt & pepper into a bowl then stir to combine.

Place the drained potatoes back into the saucepan then sprinkle over the semolina mix. Pop the saucepan’s lid back on then give it a good shake.

Semolina & cornflour mix

Step 4 – Roast The Potatoes

Now it’s time to roast the potatoes.

Take the tray out of the oven then carefully transfer the potatoes into the hot fat, using a pair of tongs. Toss the spuds in the fat, to coat them completely, add in crushed garlic then roast for 40 minutes, turning the potatoes over halfway through.

Step 5 – Pour Over Herb Butter

Whilst our potatoes are roasting, we need to prepare our herb butter. To do this melt butter on the stove (or in the microwave) then stir in finely chopped thyme, rosemary & sage.

Once roasted, pour the herb butter all over the potatoes, season again with salt & pepper then return to the oven & cook for a further 10 minutes.

herb butter

Step 6 – Serve

When your roasties are golden brown & crispy, transfer them to a bowl, hit them with some more sea salt then serve!

What To Serve With Roast Potatoes

When it comes to roast potatoes, you can serve them with almost anything! The classic option would be to serve them with roasted meat, veg, gravy & Yorkshire puddings but they make a great side dish for grilled & barbecued meat as well. Or eat them on their own!

If you wanted to take these potatoes to another level, you could also top them with grated parmesan, crispy bacon or a mustard & cheese sauce! The possibilities are almost endless…

Cooking Roast Potatoes In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To cook goose fat roast potatoes in an Aga, par boil them on the boiling plate & roast them in the roasting oven, on the second from bottom set of runners.

herb butter coating

Equipment Used

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Goose Fat Roast Potatoes

Take your roast dinners to the next level with these goose fat roast potatoes! They're incredibly crispy with a whole load of flavour.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish, Sides
Cuisine: English
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Medium Saucepan
  • Vegetable Peeler
  • Colander
  • Roasting Tray

Ingredients

  • 2 kg Maris Piper Potatoes
  • 1 Chicken Stock Cube Crumbled Up
  • 2 tbsp Fine Semolina
  • 1 tbsp Cornflour
  • 150 g Goose Fat
  • 75 g Vegetable Oil
  • 1 Bulb Garlic

Herb Butter

  • 100 g Butter
  • 2 tsp Rosemary Leaves Finely Chopped
  • 2 tsp Thyme Leaves Finely Chopped
  • 2 tsp Sage Finely Chopped

Instructions

Potato Prep

  • First, peel the potatoes & cut into evenly sized pieces (into quarters if the potatoes are large, 2-3 pieces if smaller).
  • Add the potatoes to a large saucepan then give them a rinse under cold water. Drain the potatoes then fill the pan back up with fresh water.
    Leave to soak for at least an hour.
  • Preheat your oven to 220°c/200°c (428°f/392°f).

Par Boiling

  • Drain the water off the potatoes & replace with fresh, cold water. Add in the stock cube & a pinch of salt then place a lid on the pan.
  • Place the saucepan over a high heat & bring to the boil. Turn the heat down slightly then simmer for 10-15 minutes, until the outside of the potatoes have started to soften.
  • In the meantime, place the goose fat & vegetable oil into a large roasting tray. Once the potatoes are boiling, place the tray in the preheated oven & leave to get smoking hot.
    Next, separate the garlic cloves from the bulb, crush with the side of a knife then set aside. Don't worry about peeling them.
  • Once the potatoes are par boiled, pour the potatoes into a colander & leave to drain for 2 minutes.

Roasting

  • In a bowl, combine cornflour, semolina & a pinch of salt and pepper.
  • Return the potatoes to the saucepan they were cooked in. Sprinkle over the semolina & cornflour, place the lid back on the pan & give the pan a good shake.
  • Take the roasting tray out of the oven & using a pair of tongs, carefully transfer the potatoes into the fat, turning them so that they completely coated in fat.
  • Add the crushed garlic into the tray then return to the oven & cook for 40 minutes, turning halfway through.
  • Next, melt the butter (on the stove or in a microwave) then stir in the chopped herbs.
  • Take the potatoes out of the oven then pour the herb butter all over.
    Season the potatoes with salt & pepper, give the tray a good shake/stir then return to the oven & cook for another 10 minutes.
  • Once cooked, transfer the roast potatoes to a serving dish & finish with a sprinkling of sea salt.

Notes

1. Cooking In An Aga – Par boil the potatoes on the boiling plate & roast them in the roasting oven on the second from bottom set of runners.
2. Potatoes – In my opinion, Maris Pipers are the best potatoes for roasting but you could also use King Edwards or Russet potatoes.
3. Goose Fat – If you haven’t got any goose fat, you can use duck instead. To make these potatoes vegetarian, leave out the fat & replace with half the amount of oil.
4. Making Ahead – Once the potatoes have been peeled, chopped & covered in water, they can be stored in the fridge for up to 2 days. The par boiling & roasting steps are best done on the day.
5. Soaking – Make sure to soak the potatoes for at least an hour in cold water. This rinses the starch off, which is key for making crispy spuds!
6. Par Boiling – It’s important to not overcook the potatoes when they’re par boiled because they will fall apart. Only the outside should be soft, the inside will finish cooking in the oven!

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