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Goose Fat Roast Potatoes with garlic and rosemary
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5 from 6 votes

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!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Christmas, Sunday Roast, Thanksgiving
Servings: 4
Calories: 274kcal
Cost: £1 / $1


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


  • 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.



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.


Calories: 274kcal | Carbohydrates: 46.05g | Protein: 5.49g | Fat: 8.23g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.988g | Monounsaturated Fat: 4.569g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 22mg | Fiber: 3.4g | Sugar: 1.56g | Vitamin A: 50IU | Vitamin C: 15.7mg | Calcium: 40mg | Iron: 2.2mg