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How to cook Goose Fat Roast Potatoes

by WikiLatest
These Goose Fat Roast Potatoes are seriously crunchy on the outside & light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes!

Well folks, I would say it’s that time of year, but quite frankly roast potatoes are a staple in this household no matter the season. Sunday lunch, midweek dinners and late night feasts, roast potatoes always have a place in my kitchen.

I’ve been making this recipe for longer than I care to think about. It’s like my signature go-to potato dish that never ever fails me. Guests love ’em every single time. Which also means that after starting a food blog I’ve kinda got to give away the secrets, right?

What makes the perfect roast potato?

For me and for many of you (I hope), the perfect potato is outrageously crispy on the outside with a heavenly fluffy inside. They’re also flavoursome, slightly salty and golden all round.

Why use goose fat for roast potatoes?

From many years of striving for just those things, I’ve picked up some absolutely critical steps when aiming for the perfect roast spud. The first starting with goose fat. Goose fat has a gorgeously rich flavour to it that wraps around roast potatoes like silk. It also has a high smoking point, meaning it can withstand much higher temperatures than many regular oils. In turn, this is one of the reasons goose fat roast potatoes are so crunchy.

Alongside the obvious inclusion of goose fat, I have gathered together 5 quick top tips for creating the perfect roast potato. Follow these steps and you’ll have show-stopping roast potatoes every single time!

5 Tricks for Crispy Roast Potatoes.

1. Prep your potatoes

You want to choose a big starchy potato such as a Maris Piper or Russet. Peel your potatoes and chop into small-medium evenly sized chunks. Large sized potatoes are far more difficult to get crunchy but still fluffy. It’s also important to make sure the I usually put them in the dish I’m planning on using before hand just to check how well they’re going to fit. A dress rehearsal if you will.

2. Boil before you roast

When parboiling potatoes always start with cold water. Chucking straight in boiling water with cook them unevenly with the center still hard. Add in a pinch of salt to season and boil until you can just about slice with a knife and the outside begins to flake.

3. Rough up the edges

When draining don’t rinse, this will only add excess moisture. Instead, shake about in the colander to rough the edges, this will give them that crispy crunchy casing you’re after once they’re cooked. Allow at least 5 minutes after for them to release as much steam as possible before putting in the dish. This is allows unwanted moisture to leave the spuds. At this point also sprinkle in seasoned flour, this will drawer out even more moisture during the cooking process.

4. Garlic and Rosemary

Cooking with garlic and rosemary will take these goose fat roast potatoes through the roof. Carefully place them into the dish of smoking hot goose fat and evenly plonk in your potatoes. Don’t overcrowd them, these spuds are divas, they need space. Coat the tops with fat before you put in the oven. To test the goose fat is hot enough, drop a tiny piece of potato in; if it rapidly bubbles, you’re good to go!

5. Time is key!

I find 50-60mins is perfect time for these potatoes to come out beautifully golden. Just make sure you flip them a couple of times to make sure they’re evenly coated. Just be quick, although it is an important step, it’s just as important to keep the goose fat as hot as possible throughout the whole process. Serve with an extra sprinkle of salt to bring out the last remaining bit of moisture.

How to make Goose Fat Roast Potatoes (Full Recipe & Video)

  • 2lbs / 1kg Potatoes, peeled & sliced (see notes)
  • 2-3 tbsp Goose Fat
  • 1 heaped tsp Flour
  • 1 head Garlic, cloves separated with skins left on
  • 3-4 sprigs Fresh Rosemary
  • Salt
  • Pepper
  • Preheat oven to 410f/210c.
  • Place potatoes in a pot of cold water and bring to boil with a good pinch of salt. Boil until the potatoes are fork tender.
  • Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 5-10mins. During this time, spread your goose fat in a suitably sized baking dish and place in the oven.
  • Mix flour with a good pinch of salt and pepper then sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated.
  • When your goose fat is smoking hot (literally), add your potatoes, ensuring they’re evenly spaced out. Add your garlic and rosemary and stir to coat everything in the fat. Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat once/twice throughout to ensure an even coverage.
  • Place in the oven for a total of 50-60mins or until golden and crispy on the outside. Take out and flip/re-coat in fat twice throughout to ensure an even coverage.
  • Serve with an extra sprinkle of salt to drawer out the final bit of moisture, just for extra crispiness.

Tips for perfect roast potatoes

a) What type of potato to use – I use Maris Pipers but any large white floury potatoes will do the job. Making sure your potatoes aren’t too big is important. Smaller spuds = crunchier casing. Also making sure they’re uniformly cut ensures they all cook at an even rate.   b) How to know when the goose fat is hot enough – A tip to check the goose fat is hot enough when it comes out the oven is to pop in a tiny bit of potato. If it rapidly bubbles, you’re in.   c) Keeping the temp high – Whilst flipping the potatoes during the process is important, making sure the fat temperature stays high is just as important, so be quick!   d) How long to roast for –  Timings for these spuds will vary due to size, variety, other things in the oven etc just be vigilant throughout the process.   e) Is there anything I can use instead of Goose fat and get the same results? – The only other thing I recommend using is Duck fat. In terms of things such as olive oil, you just won’t get the same results. Goose/duck fat is gorgeously rich in flavour and their high smoking point turns the potatoes extra crispy. Olive oil unfortunately does not work the same at higher temperatures for long periods of time.

Calories: 274kcal | Carbohydrates: 46.05g (15%) | Protein: 5.49g (11%) | Fat: 8.23g (13%) | Saturated Fat: 2.3g (12%) | Polyunsaturated Fat: 0.988g | Monounsaturated Fat: 4.569g | Cholesterol: 8mg (3%) | Sodium: 1mg | Potassium: 22mg (1%) | Fiber: 3.4g (14%) | Sugar: 1.56g | Vitamin A: 1% | Vitamin C: 19% | Calcium: 4% | Iron: 12%

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