Perfect Goose Fat Roast 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.
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!
Perfect Goose Fat Roast 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.
Ingredients
- 6 large Maris Piper Potatoes
- pinch of salt
- rapeseed oil
- 200 g goose fat
- fresh thyme
Instructions
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Peel and cut up the potatoes into big chunks.
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Place in a saucepan and cover with water and a pinch of salt. Bring to the boil and allow to simmer.
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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.
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Drain them and leave them to cool and dry out. You don't want them to be watery or the fat will spit.
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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.
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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.
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Place in the oven and turn every 10 minutes to make sure all the edges get covered and can brown off.
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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.
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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2 Comments
Tom
December 14, 2019 at 11:37 am
Thank you for this recipe. I will try.
Sew White
December 17, 2019 at 7:48 pm
Thank you. I hope you like it.