Goose Fat Roasted Crushed New Potatoes
The crispiest goose fat roasted crushed new potatoes! These spuds are a super easy side dish & they’re packed full of flavour.
Take boiled new potatoes to another level by crushing them then roasting in goose fat, loads of garlic & fresh herbs!
These roasted new potatoes are crushed to increase the surface area then cooked in a combination of goose fat & vegetable oil to make them super crispy. They take inspiration from roast potatoes, so are cooked in goose fat, garlic & fresh herbs. However, they’re a whole lot easier to make & take half the time! They’re the perfect side dish to make when you want a quick & easy meal and they go great with pretty much anything.
For more sides, take a look at our ever growing collection of side dish recipes! There’s lots to choose from here, from homemade chips, roast potatoes, cornbread, mozzarella sticks, slaws & loads more…
What You’ll Need
- New Potatoes – Sometimes called baby potatoes, these are potatoes that have been harvested earlier which gives them their smaller size & sweeter flavour. New potatoes hold their shape once cooked so are perfect for crushing!
- Goose Fat – Goose fat has a high smoke point which makes it a great choice of fat for cooking the crispiest potatoes. If you haven’t got any goose fat, duck fat will work as well or you could just use veg oil.
- Vegetable Oil – Goose fat isn’t the cheapest of fats, so we’re using some veg oil as well! This makes crushed new potatoes that are super crispy & full of flavour, without breaking the bank.
- Garlic – You can’t make roast potatoes without garlic! Feel free to add as much as you like.
- Fresh Herbs – I used fresh rosemary & thyme for my spuds but other hard herbs like sage will work as well.
How To Make Goose Fat Roasted Crushed New Potatoes
There’s only a few steps to making crushed new potatoes, which makes them a fantastic side dish for an easy midweek meal. Simply boil them until they’re tender, drain well then crush flat & roast until crispy!
- Boil Potatoes
First, we need to boil the potatoes in salted water until they are tender. This will take around 15 minutes & when the potatoes are ready, the tip of a knife will slide in with little resistance. Once cooked, we drain the potatoes through a colander then let them steam dry for 5 minutes or so. - Heat Up Fats
Whilst the spuds are draining, we place goose fat & vegetable oil into a roasting tin then pop into a 220°c/428°f oven & leave to get smoking hot. - Crush Potatoes
Next, we place the new potatoes onto a large baking tray (or chopping board) then use a potato masher, saucepan or something heavy to crush them one at a time, so that they’re flat but still in one piece. - Roast Potatoes
Next, we take the tray of hot fat out of the oven then use a pair of tongs to carefully transfer the crushed potatoes into the tray, turning them gently to completely coat in fat. We add some crushed garlic into the tray & season the potatoes with salt & pepper then roast for 35-40 minutes, until golden brown & crispy. - Add Herbs
After the potatoes have been in the oven for 20 minutes, we add some fresh rosemary & thyme to the tray then continue roasting until crispy. Adding the herbs towards the end stops them from burning.
Tips & Tricks
- For the best flavour, season the potatoes at each stage of cooking; whilst boiling, before roasting & once cooked.
- Crush the new potatoes until they’re flat but still in one piece. I find that a potato masher or a heavy saucepan works best.
- For the crispiest roasted potatoes, cook them in goose or duck fat! Throw a load of fresh garlic in the tray with them as well, for extra flavour.
- To stop fresh herbs from burning when roasting potatoes, add them in towards the end.
Serving Suggestions
The great thing about crushed new potatoes is that they go great with pretty much anything! They’re especially good with roasted meats, grilled steaks, pan fried fish or in a crispy potato salad. Or to take them to another level, you could top them with some grated parmesan, chopped chives, salsa verde or a flavoured mayo.
Frequently Asked Questions
The best way to crush new potatoes for roasting, is to use a potato masher or a flat bottomed saucepan. Although a fork will work as well!
Duck fat is a perfect substitution for goose fat as it has a similar flavour & smoke point. If you’d prefer to keep things vegetarian, use vegetable oil instead.
Crushed new potatoes can be boiled & crushed in advance but are best if roasted just before serving. Boiled potatoes need to be stored in the fridge & are best eaten within 3 days.
To cook crushed new potatoes in an Aga, use the boiling plate to boil the potatoes them roast them in the roasting oven, on the second from top set of runners.
To prevent fresh herbs from burning when roasting potatoes, it’s best to add them to the potatoes when they’re almost finished roasting.
More Side Dishes To Try!
- Dauphinoise Potatoes
- Fondant Potatoes
- Roasted Broccoli & Cauliflower Cheese
- Sour Cream & Chive New Potato Salad
- Creamy Mustard Butter Beans With Smoked Ham Hock
- Duck Fat Oven Chips
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Goose Fat Roasted Crushed New Potatoes
Equipment
- Large Saucepan
- Roasting Tin
- Colander
- Potato Masher (Or A Fork)
Ingredients
- 1 kg New Potatoes
- 100 g Goose Fat
- 50 g Vegetable Oil
- 6 Garlic Cloves
- 6 Sprigs Fresh Rosemary
- 6 Sprigs Fresh Thyme
Instructions
- Place the new potatoes into a large saucepan, cover with cold water then add in a large pinch of salt. Cover the pan with a lid then set over a high heat.
- Bring the water to the boil then lower the heat slightly & simmer until the potatoes are tender. This will roughly take between 15-20 minutes.To check if the potatoes are cooked, insert the tip of a knife into a potato. It should go in with very little resistance.
- Whilst the potatoes are cooking, preheat an oven to 220°c/200°c fan (428°f/392°f). At the same time, crush the garlic with the side of a knife & set to one side.Don't worry about peeling the garlic!
- Once the potatoes are cooked, drain them through a colander then leave to steam dry for 5 minutes or so. Then in the meantime, add the goose fat & vegetable oil into a large roasting tin then place in the oven & leave to get smoking hot.
- Place the new potatoes onto a large baking tray (or chopping board) then use a potato masher, saucepan or something heavy to crush them one at a time, so that they're flat but still in one piece.
- Next, take the tray of hot fat out of the oven then use a pair of tongs to carefully transfer the crushed potatoes into the tray, turning them gently to completely coat in fat.
- Add the crushed garlic into the tray, season the potatoes with sea salt & freshly cracked black pepper then roast for 35-40 minutes until crispy. Flip the potatoes over after 20 minutes then add in the herbs & continue roasting.
- Once cooked, hit the potatoes with some more seasoning then serve!
