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Crispy Goose fat potatoes in a baking tray
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5 from 42 votes

Goose Fat Roast Potatoes

Want perfect crispy & crunchy oven-roasted potatoes for your British Sunday Roast Dinner? Our easy to follow recipe shows you how to make Goose Fat Roast Potatoes in the oven.
Couscous is an optional extra, but it is our secret combination to give you the best English Roasties, which are crispy and crunchy on the outside, whilst still soft and tender on the inside.
Simply add your choice of garlic, herbs or chilli for extra flavour.
Prep Time15 minutes
Active Time45 minutes
Parboil5 minutes
Total Time1 hour 5 minutes
Course: Roast Dinner, Side Dish
Cuisine: British
Keyword: best fat for roast potatoes, best roast potatoes, Christmas dinner, crispy potatoes, goose fat, goose fat potatoes, Goose Fat Roast Potatoes, king edwards, maris piper, roast dinner, Roast Potatoes, Roast potatoes in goose fat, roast potatoes with goose fat, Roasted Potatoes, roasties, sunday roast, thanksgiving sides
Yield: 6 People
Calories: 338kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 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)

Metric - US Customary

Instructions

  • 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 tbsp (½ cup) Goose Fat
    Goose fat being poured into a baking tray with a tablespoon
  • 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
    Chopping potatoes into quarters on a blue chopping board
  • Bring the water to a boil with the potatoes in the pan, once boiling start the timer for 5 minutes.
    Potatoes in asilver pot of water ready to be par boiled
  • 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.
    Par boiled potatoes fluffed up in a colander
  • 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 tbsp Couscous, Salt & Black Pepper
    Couscous being poured into a tablespoon
  • 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.
    Placing par boiled potatoes into a tray of hot fat with tongs
  • 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.
    Roasted potatoes cooked in goose fat in baking tray
  • 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.
    Close up picture of our Goose Fat Roast Potatoes
  • Serve your goose fat roast potatoes with your favourite meat for a fantastic roast dinner.
    Goose Fat Roast Potatoes served with lamb shoulder, Yorkshire puddings, buttered swede, air fryer parsnips , carrots peas and gravy

Video

Notes

Please check the recipe page on Flawless Food for all the tips and tricks needed to perfect these Roast Potatoes. 
There is also information about how to freeze them on there.

Nutrition

Calories: 338kcal | Carbohydrates: 49g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 16mg | Potassium: 1065mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 32mg | Iron: 2mg