Going to share a little secret with you here……. our special ingredient, passed down from my mother of how to get Flawless Roast Potatoes. Not much to it really but if you like crispy outside and soft inside look no further!
Our secret to Crispy Roast Potatoes is the use of Goose fat and couscous, with your choice of other herbs. Trust us it beats all other recipes you will find.
What baking tray should I use for Roast Potatoes?
The best baking tray to use is a Large Deep Baking Trays. If your tray isn’t big enough use 2 trays they shouldn’t be overcrowded whilst roasting as they will fail to brown all over and take longer to cook!
What are the Best Potatoes for Roasting?
- King Edwards (crispy outside and fluffy inside)
- Maris Piper (light and fluffy centre)
- Baby Potatoes (No chopping needed!)
- Desiree (hold shape well but not so crispy)
- White Potatoes (cheap and cheerful!)
Firstly, start off with a baking tray filled with 6 Tbsp of goose fat. Place this in the oven at 220°C/440°F whilst you peel, chop and parboil the potatoes.
Don’t miss out this step, it is an important part of getting Flawless Roast Potatoes!
When parboiling your potatoes, start with cold water enough to cover potatoes and bring up to boiling before setting a timer for 4 minutes.
Drain them 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 make sure there is room to batter them without them flying out of colander!
For each batch add 1 Tbsp of Cous Cous give another shake to cover outside of potatoes.
Can I freeze Roast Potatoes?
This recipe serves 6 people, so if not all needed, now is the time to freeze some for another day.
A great idea to make and freeze ahead ready for Christmas day so you have less preparation time and more time with the family! They will store for 3 months in the freezer.
There are 2 methods here
- Freeze Parboiled
After Couscous is added 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). Ready to be added to hot goose fat and cooked when you need them straight from the freezer. They will need an extra 15 minutes of cooking. - Freeze Cooked – My favourite way, I find this makes them even crispier as they are being cooked twice!!
Finish off cooking to the final step but take out of oven 10 minutes early. Leave to cool before placing them in a freezer on a plate/tray, once frozen bung them all in a freezer bag (this prevents them from sticking together). All you need to do is reheat them for 25-30 minutes straight from the freezer on the day. No need to defrost beforehand.
It is time to choose your herbs, we switch this up depending on what we are eating them with. The below picture, we mixed 2 tsp of Gia Garlic Puree in with the hot goose fat to make them especially garlicky served with grilled lemon fish. Further down you will see we added Rosemary.
What herbs go best with Roast Potatoes?
So many choices dried or fresh herbs work equally well. Try any of the following or a combination of them. Rosemary, Thyme, Oregano, Sage, Garlic, Chilli Flakes, Parmesean (add this at end of cooking), Salt & Pepper
Whatever you choose also add a generous amount of Black Pepper and Salt too!
Time to remove the baking tray from oven…… WARNING…. obviously, the oil will be dangerously hot when you add the potatoes and your chosen herbs. Make sure you are covered up with oven gloves/apron in case it splashes you. Use a long-handled spoon to toss the Potatoes around until fully coated with goose fat.
Another top tip, do not overcrowd the baking tray with Potatoes. They should all be touching the base of the tray not on top of each other. If you have too many Potatoes use two baking trays.
Place on top shelf of the oven at 220°C/440°F for about 45-50 minutes there shouldn’t be any need for turning halfway. If they start to look dry you can use a spoon to baste them with more goose fat from the tray.
What best to serve with Roast Potatoes?
- Roast Dinners
- Grilled Fish
- Cold Meats
- Steak
- Salads
- Toad in the Hole
Flawless Roast Potatoes
Ingredients
- 1.5 Kg (3lb) Potatoes King Edward is our favourite variety
- 6 tbsp (1/2 cup) Goose Fat
- 3 tbsp Couscous
- Salt & Pepper
Your choice of herbs Rosemary, Thyme, Oregano, Sage. (Optional)
Garlic, Chilli Flakes or Parmesean (Optional)
Instructions
- Put 6 tbsp of Goose Fat in a Deep Baking Tray. Place in the oven at 220°C to get scorching hot, whilst you prep the Potatoes.
- Peel & Chop Potatoes into 2-3 inch pieces. Place in large pan and fill with just enough cold water to cover top of Potatoes.
- Bring to the boil, then start the timer for 4 minutes.
- Use a colander to drain 1/3 of the potatoes at a time (they won't all fit in at once with enough room to batter them). Shake and batter the Potatoes against the side of the colander so the outsides of Potato get roughed up. Add 1 tbsp of Couscous and give final shake before placing on a plate to one side whilst repeating the above for the remaining 2/3. Don't forget to add the couscous to each 1/3, should be 3 tbsp in total.
- Remove the tray of goose fat from the Oven. Watch out it will be scolding HOT!Add any Herbs/Garlic/Chilli you wish into the oil and stir it all in.
- Use a long-handled spoon to carefully place the Potatoes in hot goose fat. Gently coat all the potatoes with the Goose Fat.
- Try to spread Potatoes apart so they are not all touching each other. You may need to use 2 trays?
- Add a generous amount of Pepper and a sprinkle of Salt.
- Place on top shelf of the oven at 220°C/440°F for about 45-50 minutes there shouldn't be any need for turning halfway.
- If they start to look dry you can use a spoon to baste them with more goose fat from the tray.
- Check to see if nice and crispy, if browning too much you can add a sheet of foil on top towards the end of cooking. If not browning enough turn up to 230°C/460°F for last 10 minutes.
Notes
There is also information about how to freeze them on there.
Nutrition
Hope you enjoy our special secret ingredient for Flawless Roast Potatoes, let us know how you find them.
Of course, we give you permission to share the secrets with others. Make sure you link back to us though!
I have to say those potatoes look absolutely epic. I’m sort of thinking if I just had a plate of those with some decent gravy for my Christmas dinner I’d be pretty happy.
Thank you for your comment
They are epic, I hope you do make them for Christmas, you will love them
Enjoy!!
Roasted potatoes are so delicious. I will have to try your version.
Thank you for your comment
Hope you enjoy this recipe!!
Wow, those potatoes look so crispy on the outside and fluffy inside. Adding couscous sounds very interesting – will have to try your version some time.
Thanks for your comment
Hope you enjoy this recipe!
Looks yummy. I am going to try this one today. Thanks for sharing.
Thanks for the comment
Hope you enjoy this recipe, please let us know your thoughts, always good to hear feedback!!
I’ve never even thought about using couscous for texture with potatoes and flavor. Yummy. It souds great. Next time I make potatoes I want to try this! Thanks for sharing such an awesome secret.
Thank you for your comment
Hope you enjoy this recipe, we love these potatoes at Xmas!
let us know what you think, always good to hear feedback!!
OMG! That looks marvelous and I am so tempted to try this recipe right away. What a great idea to use couscous. I would have never thought of using it to get this perfect roasted potato.
Hi Sandhya
Thank you for your comment
You will love this recipe, the couscous makes them lovely and crispy!
Enjoy!!
Do you have to use goose fat; I’ve ever seen it in the store?
You can use sunflower oil or vegetable oil instead. Thank you for the message.
Yum! Looks so delicious.