Aside from maybe Dauphinoise potatoes, I don’t think there is a better way to serve potatoes than roasted in rich goose fat. If you’re vegetarian though, you can obviously just use sunflower or vegetable oil, but there is something to be said for the extra indulgence of goose fat.
Getting perfect, crisp roast potatoes is much easier than people think, requires very few ingredients and most importantly, piping hot oil or fat to toss them in. If you want to get ahead on Christmas, you can par-boil your potatoes earlier in the day, then just toss them in the hot fat and roast whenever you need them!
Classic Goose Fat Roast Potatoes
Ingredients (serves 4-6)
1kg Maris Piper potatoes, peeled and quartered or halved, depending on size
2 tsp cornflour
2 tbsp goose fat or sunflower oil
1. Place your peeled potato chunks into a large pot of cold water and add a good pinch of salt. Put the pot over a medium-high heat and bring to the boil. Once boiling, continue cooking for 5 minutes, then remove from the heat and drain.
2. Return the drained potatoes to the pan, sprinkle over the cornflour and a good pinch of salt, cover with a lid and give the pot a good shake until the potatoes are fluffed up. You can leave them like this for a while until you need them.
3. When ready to cook, preheat your oven to 200c or 180c fan. Put the goose fat or sunflower oil on a baking tray and place it in the oven to heat up.
4. Once the oil is piping hot, carefully remove the baking tray from the oven and place the fluffed up potatoes into the oil. Toss them gently to make sure they are all evenly coated in the oil, then return to the oven and roast for around 40 minutes or until golden brown and crisp. Finish by sprinkling over some fine sea salt and serve immediately.