Potato/ Roast Dinner/ Sides

Goose Fat Roast Potatoes

December 1, 2018 (Last Updated: November 11, 2019) by Chris Collins

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!

goose fat roast potatoes fresh out the oven

EXTRA Crispy Roast Potatoes

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?

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.

*The secret ingredient to all the above is Goose Fat*

Why is goose fat the best for roast potatoes?

I hear you cry! 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.

Can I use Duck Fat instead of Goose Fat?

For all intents and purposes, duck fat works just the same as goose fat (i.e high smoking point, rich flavour). So feel free to sub duck fat if that’s more readily available for you.

Crispy roast potatoes with goose fat close up

Best Potato for Roasting

You want a nice big floury, starchy potato such as a Maris Piper or Russet. Do not use any type of waxy potato like a Yukon.

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 they are spaced out. 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.

Should I peel potatoes before baking?

In this case absolutely yes. You want the outside of the potato to be rough and textured, so that when they’re roasting, these rough bits go extra crispy. Potato skin will prevent this from happening.

How to prepare roast potatoes

Boiling Potatoes before Roasting

Another fundamental step in the quest for crispy roast potatoes. Boiling the potatoes before hand will not only remove starch (therefore increasing the ‘fluffiness’ of the centres) but also add more of that rough texture you want on the outside.

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.

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 allows unwanted moisture to leave the spuds. At this point also sprinkle in seasoned flour, which will drawer out even more moisture during the cooking process.

How to boil roast potatoes - step by step

How to Roast Potatoes in Goose Fat

The number 1 rule when roasting potatoes in goose fat is to make sure the goose fat is piping hot! Spread the fat in a baking dish and pop it in the oven until it’s smoking hot (literally). That instant contact with the high intense heat will make the basis for a crunchy golding outside.

Carefully place your potatoes into the dish of smoking hot fat. Don’t overcrowd them, these spuds are divas, they need space. Packing in too many potatoes will cause them to steam, as opposed to roast. Not good.

Top Tip – To test the goose fat is hot enough, drop a tiny piece of potato in; if it rapidly bubbles, you’re good to go!

Rosemary and garlic roast potatoes

Rosemary and garlic is a match made in heaven and go BEAUTIFULLY with goose fat potatoes. Fresh rosemary as opposed to dried, and whole garlic cloves thrown in too. No need to peel/dice.

How long to roast potatoes in oven?

I find 50-60mins is perfect time for these goose fat 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. 

Goose fat roast potatoes with garlic and rosemary

Phew, we made it. Just as a quick recap:

Top tips for crispy roast potatoes

  1. Use starchy/floury potatoes like Maris Pipers.
  2. Peel them for rough/crispy edges.
  3. Boil them to soft and remove starch.
  4. Steam dry for moisture to escape.
  5. Coat in seasoned flour for a crunchy outside.
  6. Use HOT Goose Fat.
  7. Add rosemary and garlic.
  8. Space them out so they roast and don’t steam.

If you like the look of these goose fat potatoes, you’ve got to check out my other recipes!

Crispy Potato Recipes

Roast Dinner Essentials

Alrighty, let’s tuck into this goose fat potato recipe shall we?!

Goose Fat Roast Potatoes with garlic and rosemary

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

Goose Fat Roast Potatoes with garlic and rosemary

Goose Fat Roast Potatoes

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!
5 from 6 votes
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Servings (click & slide): 4
Course: Side Dish
Cuisine: Christmas / Sunday Roast / Thanksgiving
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Calories per serving: 274kcal
Cost per serving: £1 / $1


  • Large Baking Dish (use two if you have to)
  • Sharp Knife & Chopping Board
  • Potato Peeler
  • Large Pot
  • Colander

Ingredients (check list):

  • 2lbs / 1kg Potatoes, peeled & sliced (see notes)
  • 3-4 heaped tbsp Goose Fat
  • 1 heaped tsp Flour
  • 1 bulb Garlic, cloves separated with skins left on
  • 3-4 sprigs Fresh Rosemary
  • Salt
  • Black Pepper


  • Preheat oven to 410F/210C.
  • Place potatoes in a pot of cold water and bring to boil with a hefty pinch of salt. Boil until the potatoes are fork tender, but not so much they begin breaking apart. You want the potatoes fairly soft (slightly past parboiled). Softer spuds = rougher edges = extra crispiness.
  • Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 5-10mins. The more they steam = the more moisture is leaving the potatoes = the fluffier they'll be. During this time, spread your goose fat in a suitably sized baking dish and place in the oven. The fat should comfortably cover the base of the dish.
  • Mix 1 heaped tsp (not tbsp!) flour with a hefty pinch of salt and some pepper (to taste). Then sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated.
  • When your goose fat is smoking hot (literally) very carefully add your potatoes to the pan, ensuring they’re evenly spaced out. Add garlic and rosemary and stir to coat everything in the fat. Work quickly so the fat stays hot, just be careful of the fat spitting out the pan.
  • 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.
  • Serve with an extra sprinkle of salt to drawer out the final bit of moisture, just for extra crispiness.

Quick 1 min demo!


a) What type of potato to use - I use Maris Pipers but any large white floury potatoes will do the job. Don't use waxy potatoes, they won't be as fluffy in the centre. Making sure your potatoes aren't too big is important, a medium sized potato quartered should suffice. 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 good to go. The fat needs to be scorching hot. 
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! Also make sure adding the potatoes in the first instance is a quick process. Remember - hot hot hot!
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. You can sub something with a high smoking point like veg or sunflower oil, you just won't get the same rich flavour unfortunately.

Your Private Notes:


Nutrition Facts
Goose Fat Roast Potatoes
Amount Per Serving
Calories 274 Calories from Fat 74
% Daily Value*
Fat 8.23g13%
Saturated Fat 2.3g12%
Polyunsaturated Fat 0.988g
Monounsaturated Fat 4.569g
Cholesterol 8mg3%
Sodium 1mg0%
Potassium 22mg1%
Carbohydrates 46.05g15%
Fiber 3.4g14%
Sugar 1.56g2%
Protein 5.49g11%
Vitamin A 50IU1%
Vitamin C 15.7mg19%
Calcium 40mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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If you loved this Goose Fat Roast Potato Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    December 21, 2021 at 12:06 pm

    A really silly question, but is flour just plain flour?

    • Reply
      Chris Collins
      December 21, 2021 at 5:19 pm

      Not a silly question! Yep, just plain/all purpose flour 🙂

  • Reply
    December 20, 2021 at 10:22 pm

    Can I make these the night before? Recipe looks amaze!!

    • Reply
      Chris Collins
      December 21, 2021 at 10:39 am

      I’d be lying if I said these were great to make ahead of time! If you really wanted to I’d just parboil them, allow to cool then carry on the recipe from there on the day, just so they’re roasted fresh for extra crispiness. C.

  • Reply
    Nathan Morgan
    January 1, 2021 at 12:39 pm

    Do you discard the garlic after cooking is finished?

    • Reply
      Chris Collins
      January 1, 2021 at 12:43 pm

      Yep, the rosemary & garlic are just to infuse flavour into the fat & potatoes 🙂

  • Reply
    hillary malvaney
    July 2, 2020 at 12:29 am

    5 stars
    These are by far the best roast potatoes I’ve ever made. They are simple yet packed with LOADS of flavor.

    • Reply
      Chris Collins
      July 2, 2020 at 9:38 am

      That’s great to hear, Hillary! Thanks for popping back for a review 🙂

  • Reply
    Stephanie Potter
    April 16, 2019 at 8:31 pm

    Great looking recipe.

    Where can I find goose fat? (in America)

    • Reply
      April 17, 2019 at 9:49 am

      Hey Steph! Being from the UK I’m actually not too sure. I understand Duck Fat is more readily available in the US though which makes a good sub.

    • Reply
      Kyle Ledbetter
      December 23, 2020 at 10:27 pm

      roast a goose and retain the fat

  • Reply
    November 20, 2017 at 2:02 pm

    5 stars
    Yum! I can see why this is your signature potato dish. They look absolutely incredible. I would love to have them on my holiday table.

    • Reply
      November 20, 2017 at 3:11 pm

      Thanks, Tara! 🙂

  • Reply
    November 20, 2017 at 1:26 pm

    5 stars
    I have never cooked with goose fat! This looks so interesting. I need to try this for sure.

    • Reply
      November 20, 2017 at 3:11 pm

      Totally give it a go, Brandi!! You’ll never look back 🙂

  • Reply
    Katie | Healthy Seasonal Recipes
    November 20, 2017 at 1:04 pm

    5 stars
    I made goose for Christmas a couple years ago, and saved some of the fat to cook with. It really does have the best flavor! I love this technique, and the step by step photos help a lot. Thanks!

    • Reply
      November 20, 2017 at 1:06 pm

      Ah thanks, Katie! So glad you find them useful!!

  • Reply
    November 20, 2017 at 12:34 pm

    5 stars
    Proper roast spuds. This should be taught in schools, there are too many sad potato experiences out there!

    • Reply
      November 20, 2017 at 12:38 pm

      I so agree with you, Jane!!

  • Reply
    jacquee | i sugar coat it!
    November 20, 2017 at 12:25 pm

    5 stars
    These look absolutely mouthwatering!! I love using duck fat for confits and roasted potatoes – so flavourful!

    • Reply
      November 20, 2017 at 12:32 pm

      Thanks, Jacquee!! Totally agree 🙂