Easy Roasted Goose Fat Potatoes
I love roast potatoes! At Christmas and special occasions I make my Perfect Goose Fat Roast Potatoes. Light and fluffy while also being crispy on the edges.
AD This recipe is in partnership with Le Creuset. Recipe and opinions are my own.
Fluffy roast potatoes are a winner no matter how old you are. I love a roast dinner and that has to include roast potatoes. Normally I wouldn’t use goose fat as it isn’t the healthiest choice to roast your potatoes in but for special occasions a goose fat potato is just next level delicious.
Making Perfect Goose Fat Roast Potatoes
The best tip I can give for normal roast potatoes or goose fat is to precook and boil the potatoes. Let them cool, fluff them up in the pan by gently rolling them in the pan to bash them a little bit when you cool them. This will allow the edges to allow the fat to catch in the oven and make them go crispy. It also works for saving time and planning ahead for meals. You can get the potatoes peeled, boiled in water and cooled until you’re ready to roast them. Freeing up a hob for other cooking to place.
There is such a thing as Easy Roasted Potatoes
There is such a thing as Easy Roasted Potatoes. By partially boiling them before roasting, you are preparing the best potatoes. They are mostly cooked so they fluff out on the outside which helps produce the incredible crispy areas of the finished potatoes. The fluffier pieces will ‘catch’ in the goose fat and cook quicker. So the finished result is the best roast potatoes! Goose Fat Potatoes are easy to make. The goose fat really works with the potatoes on a truly delicious level. The fat absorbs differently to oil or butter. It doesn’t smoke or have a reaction so you get
Easy roasted goose fat potatoes
For this recipe of Easy Goose Fat Potatoes you don’t need a huge amount of goose fat. Melt it down in the pan to start. I used about 3 heaped tablespoons of goose fat which was about 200g. Pop a baking tray on the hob and get it hot. Be careful as the pan will get hot so use an oven glove if you need to hold it. Melt the goose fat down and add in the cold dry potatoes. By allowing the potatoes once partially boiled to cool, they dry out allowing the fat to be absorbed better. Coat the potatoes in to the melted fat and pop in the oven to cook. As they are cooked a but already they won’t take too long. After 10 minutes move them around so they get evenly brown. It should take about 20-30 minutes depending on how big the pieces are.
Which potatoes are best for Goose Fat Potatoes?
For this easy roast potato recipe I have tried a few different potatoes to find the best results. All potatoes work so don’t worry if you can’t find them or anything like that. My favourite potatoes for Goose Fat Potatoes has to be Albert Bartlett Rooster Potatoes. I don’t know why they work so well but they do. They are definitely the posh potatoes for events and big family meals. Usually I just use basic white potatoes. Definitely not fancy but definitely delicious. The goose fat has a subtle flavour but it transforms easy roast potatoes into epic goose fat potatoes.
I presented these potatoes in the wonderful Le Creuset round stoneware baking dish. Of course I chose red to go for the Christmas table. It also works very well for strawberries dishes in the summer during Wimbledon time. Safe to say I love red dishes so the fact it works for Christmas is just a massive bonus. The dish is oven proof too! I wouldn’t cook this recipe in the stoneware dish just as the metal baking trays work so well. However serving is a joy. I really love big plates and serving dishes on the table for roast dinners. although when we make this recipe it usually is a fight to get to the last potato.
As they are being moved in to the serving dish I add fresh thyme and tumble them together. The thyme sticks slightly and the heat of the potatoes really makes the smell of the herb radiate. Catching anyone who hasn’t been getting hungry by the smell.
Perfect Goose Fat Roast Potatoes
- 6 large Maris Piper Potatoes
- pinch of salt
- rapeseed oil
- 200 g goose fat
- fresh thyme
- Peel and cut up the potatoes into big chunks.
- Place in a saucepan and cover with water and a pinch of salt. Bring to the boil and allow to simmer.
- When they are about half way cooked removed from the pan and run under cold water to help them cool and stop cooking. In the pan roll the potatoes to fluff them up. Be gentle so they don't break.
- Drain them and leave them to cool and dry out. You don't want them to be watery or the fat will spit.
- Preheat the oven to 180ºC fan. 30 minutes before you are ready to serve them put a baking tray on the hob with the goose fat and 2 tablespoons of rapeseed oil.
- Let it heat up and gently add the potatoes. Don't let it get too hot. Using a spoon, move the potatoes about so they get covered.
- Place in the oven and turn every 10 minutes to make sure all the edges get covered and can brown off.
- When they are golden brown remove from the oven and put in a serving dish. Stir in a few sprigs of fresh thyme and serve.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
By taking the time to cook the potatoes first and allow them cool you save time but also gives you the chance to fluff them up. When you empty the water from the pan roll the potatoes around to lightly hit each other. Doing this when they are soft will fluff them up before roasting.
Other Christmas recipes you might enjoy.
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