Goose fat roast potatoes

  • Side
  • easy
  • 4
  • 1 hour 30 minutes


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Preheat the oven to 200°C/180°C fan/ gas mark 6
Peel and quarter the potatoes. Place them in a pot and cover with cold water, seasoned generously with salt. Bring them to the boil and allow to cook until they are just beginning to fall apart. The braver you are, the better the roastie!
Once cooked, drain the potatoes in a colander and allow them to steam themselves dry for 5 to 10 minutes
In a roasting dish large enough to accommodate all the potatoes without cramming, place a few generous spoonfuls of goose fat – make sure the tray has sides so that you don’t spill any. Pop the tray into the oven for 10 minutes until the fat is hot
Once hot, gently transfer the potatoes into the fat and stir to coat them thoroughly. Put them back into the oven and cook for 20 to 25 minutes. Give them another good stir before returning them to the oven for a further 10 to 15 minutes or until they are crisp and a deep golden colour
Toss the garlic and rosemary through the potatoes with a drizzle of olive oil. Keep in a warm place until you’re ready to serve
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