Our easy recipe will show you how to make Goose Fat Roast Potatoes in the oven.
They are golden and crispy on the outside and soft and tender in the middle, making them the best roast potatoes ever.
Serve these golden spuds as a side to your Sunday dinner with the family or with your Christmas Roast Turkey sides.
If you are looking for a healthier roast potato recipe, check out these air fryer roasties instead.
Goose Fat Roast Potatoes video
Check out the video below to see how easy it is to make this Goose Fat Potatoes recipe.
People have been using Goose Fat for a long time, in fact, there are records of people in Ancient Egypt fattening geese for their “grease and feathers” and using hot goose fat for cooking!
In the 18th century, as well as meat and fat, geese were kept for their feathers, which were valued for making quills and goose fat was used in the 1900s as a medicine, smeared on the chest to help colds and swallowed to stop sore throats.
You will need these things to make perfectly crisp roast potatoes. I will include suitable substitutions and seasonings.
Once peeled, cut any large potatoes into smaller chunks.
With so many types of roasting potatoes available, it can be hard to know which to use?
These are the UK potato varieties we recommend, for the best roast potatoes with goose fat.
King Edwards & Maris Piper
These are my favourite varieties of potatoes (I'm more partial to King Edward) to make a roast potato that is crispy outside and fluffy inside.
Don't underestimate the budget white potatoes, cheap, cheerful, and perfect for those on a budget, a versatile potato that roasts up nice and crunchy.
Baby potatoes or new potatoes are best if you are short on prep time, as they don’t require peeling or chopping! They are waxy potatoes so will not get as fluffy in the middle.
These will hold their shape well but aren’t so crispy.
Goose fat has a high smoke point, making it great for the perfect roast potatoes, it’s also much healthier than lard or butter.
Duck fat is the closest hot fat alternative, and duck fat roast potatoes are just as delicious
If you want to avoid animal products, light olive oil or sunflower oil is the best bet, it still has a high smoke point.
Salt and Pepper
We always add a generous amount of pepper and a sprinkle of salt to our roasting potatoes.
This optional extra will give you wonderfully crispy potatoes on the outside, with soft fluffy insides.
You could add a coating of cous cous after you shake the potatoes to rough up the edges for a crunchy finish when cooked. It's our little secret ingredient!
I know semolina also works in a similar way.
Again, this is optional, but adding herbs will give your potatoes a wonderful flavour. We recommend Rosemary, Thyme, Oregano or Sage.
Dried herbs are great, but fresh rosemary is the best.
If using fresh herbs, add them in the last 15 minutes of cooking, so they don't burn.
Garlic, Chilli Flakes or Parmesan
Garlic is another favourite of ours to add, and chilli or parmesan makes a great roast potato seasoning, giving them even more flavour.
A large pan for parboiling potatoes and to steam dry the potatoes after draining.
Using a large roasting tin with deep walls for roasting potatoes is best.
Don't overcrowd them, they should layer the bottom of the tray without being on top of one another. If you have too many, use a second roasting tray, otherwise, they will fail to brown properly and take longer to cook.
You will also need a large colander to drain the water after parboiling the potatoes.
A long-handled spoon or tongs to toss the potatoes and ensure they are evenly coated with goose fat while cooking.
Make sure you have oven gloves! Don't forget the fat will be scolding hot and may spit. It's important you are safe!
Start off with a baking tray filled with 6 tablespoons of goose fat.
Heat this in the oven at 210°C fan / 230°C/ 450°F/ Gas Mark 8 whilst you peel, chop and parboil the potatoes.
Don't miss this step, it is an important part of getting flawless crispy roast potatoes!
How long to parboil potatoes?
Start with enough cold water to cover the potatoes and allow them to reach boiling point.
Once they have reached a boil, set a timer for 5 minutes.
Drain the potatoes using a large colander, a metal one is best.
Give them a good shake in a colander to rough up the edges. We do this in 3 batches to ensure there is room to batter them without them flying out of colander!
If you are using Cous Cous add 1 tablespoon per batch, alongside salt and pepper and give it another shake to cover the outside of the potatoes.
How long to oven cook Roast Potatoes?
Carefully remove the tray from the oven. Layer the bottom of the tray with your potatoes using a long-handled spoon or tongs.
Make sure they are all covered evenly in goose fat, now you can add dried herbs and flavourings (add fresh herbs and flavourings in the last 15 minutes of roasting).
Optionally, halfway through cooking, you may want to turn the potatoes or use the spoon to cover them with goose fat again.
At 40 minutes, check them. If they're browning too much, you can use foil to protect them, and if they're looking too pale, you can raise the temperature to 220°C fan /240°C / 475°F / Gas Mark 9. This is also when you will add any fresh ingredients.
Allow them to cook for a further 15 minutes.
Goose fat and couscous together is our secret combination to give you the best English Roasties which are crispy on the outside, whilst still creamy & soft inside.
They are also delicious with our garlic and chilli sea bream recipe.
More Roast Dinner Side Dishes
So if you want perfect crispy & crunchy oven-roasted potatoes for your Sunday Roast Dinner? Our easy-to-follow recipe shows you how to make goose fat roast potatoes in the oven.
📖 Step by Step Recipe
Goose Fat Roast Potatoes
- 1.5 Kg (3lb) Potatoes King Edward or Maris Piper is our favourite variety
- 6 tablespoon (½ cup) Goose Fat
- Salt & Black Pepper
- 3 tablespoon Couscous Optional
Your choice of Dried Herbs Rosemary, Thyme, Oregano, Sage. (Optional)
Garlic, Chilli Flakes or Parmesean (Optional)
- Put 6 tablespoon of goose fat in a deep roasting tray. ( I recommend using 2 trays, so 3 tablespoon in each tray)Place in the oven at 210°C fan / 230°C/450°F/ Gas Mark 8 to get scorching hot, whilst you prep the potatoes.6 tablespoon (½ cup) Goose Fat
- Peel & chop the potatoes into large 3 inch pieces. You can cut them into large chunks, but they will take longer to cook.Place in a large pan and fill with just enough cold water to cover the top of the potatoes.1.5 Kg (3lb) Potatoes
- Bring the water to a boil with the potatoes in the pan, once boiling start the timer for 5 minutes.
- Use a colander to drain the potatoes.Give the potatoes a good shake against the sides of the colander.This helps rough up the edges of the potato, for a crunchy finish.
- Add a generous amount of pepper and a sprinkle of salt.The couscous is optional, but it is the key to our crispy roast potatoes. Sprinkle over to coat evenly.Give a final shake/ mix around.Allow to steam dry for a few minutes.3 tablespoon Couscous, Salt & Black Pepper
- Use oven gloves to remove the tray of goose fat from the oven. Watch out it will be scolding HOT fat!If using dried herbs, chilli flakes or garlic powder you can add them now, and stir them into the goose fat. If using fresh herbs, garlic or chilli, I recommend waiting to add them for the last 10 minutes. They will burn at high temperatures for so long.Use a long-handled spoon or tongs to carefully turn the potatoes into the hot goose fat.
- Try to spread potatoes apart, so they are not all touching each other. For the best roast potatoes, I like to use 2 trays.Place in the oven at 210°C fan/ 230°C /450°F/ Gas Mark 8 for about 55 minutes.You may want to turn halfway or use a spoon to scoop and pour the hot goose fat over the potatoes again.
- Check at 40 minutes to see how they are going.If browning too much, add a sheet of foil on top towards the end of cooking. If not browning enough, turn up to 220°C fan / 240°C /460°F / Gas Mark 9 for the last 10 minutes.This is also the time to add any fresh herbs, garlic or chilli.
- Serve your goose fat roast potatoes with your favourite meat for a fantastic roast dinner.
There is also information about how to freeze them on there.
This English roast potatoes post was updated with new images, directions, and serving suggestions on 08/11/2022. It was originally posted on 03/03/2020.
Store leftover roast potatoes in the refrigerator in an airtight container. They will be good for up to three days.
Reheat in the microwave for quick heating or back in the oven until heated through.
Freezing Roast Potatoes
There are 2 different methods for freezing roast potatoes.
The first is freezing them parboiled.
After adding the couscous, place the parboiled potatoes in the freezer on a plate/tray. Once frozen, bung them all in a freezer bag (this prevents them from sticking together).
You can add them to hot goose fat when you want them and cook them straight from the freezer.
They may need an extra 10 minutes of cooking time.
The second is pre-cooking them.
Cook completely and leave to cool before placing them in a freezer bag.
Then all you need to do is reheat them for 25-30 minutes straight from the freezer when you're ready to eat them. There is no need to defrost beforehand, so they are great for midweek meals!
Roast potatoes will store for 3 months in the freezer.
Make Ahead Roasted Potatoes
Why not make a batch and then freeze them ready for Christmas day; that way you will have less preparation time for your Christmas Dinner and more time with the family
No, you do not need to peel potatoes before roasting. In fact, leaving the skin on can help the potatoes retain their nutrients and flavour.
Make sure the tray is big enough so the potatoes are in a single layer and not overcrowded. This will help them cook evenly and get crispy on the outside.
Yes! We mentioned about freezing above but you can also make them up to the parboil/steam dry stage and then store them in the fridge or freezer inside an airtight container until ready to roast.
You can also reheat cooked roast potatoes once, so don't worry if you have leftovers.
There will be no waste!
Yes they both have high smoke points and fantastic flavour for cooking roasting potatoes in.
Beef dripping is another great option too.
No, because they burn at high temperatures when cooked for so long, if using fresh herbs, it is best to add them for the last 15 minutes.
Hope you enjoy our crispy goose fat roast potatoes, let us know how you find them.
Of course, we give you permission to share our roast potato secrets with others. Just make sure you link back to us, though!
More Potato Recipes
Here is a selection of other potato recipes we think you will love!
Delicious Slow Cooker Jacket Potatoes perfect for midweek week meals.
Parmentier potatoes are little cubes of potato goodness that make a great alternative to chips.
Light and creamy, mashed potatoes is a classic!