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!
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.
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.
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 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.
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.
Phew, we made it. Just as a quick recap:
Top tips for crispy roast potatoes
- Use starchy/floury potatoes like Maris Pipers.
- Peel them for rough/crispy edges.
- Boil them to soft and remove starch.
- Steam dry for moisture to escape.
- Coat in seasoned flour for a crunchy outside.
- Use HOT Goose Fat.
- Add rosemary and garlic.
- 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
- Crispy Smashed Potatoes
- Crispy Roasted Baby Potatoes
- Crispy Oven Baked French Fries
- Crispy Oven Baked Potato Wedges
Roast Dinner Essentials
- Yorkshire Puddings
- Spiced Cranberry Sauce
- Pigs in Blankets
- Broccoli and Cauliflower Cheese
- Red Wine Onion Gravy
Alrighty, let’s tuck into this goose fat potato recipe shall we?!
How to make Goose Fat Roast Potatoes (Full Recipe & Video)
Goose Fat Roast Potatoes
- Large Baking Dish (use two if you have to)
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Pot
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
- 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!
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