I love roast potatoes! Especially goose fat roast potatoes at Christmas and special occasions. I make my Perfect Goose Fat Potatoes which are light and fluffy while also being crispy on the edges. Using goose fat for potatoes is really easy and gives such brilliant results time and time again.
Peel and cut up the potatoes into big chunks. Try and keep them all about the same size.
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 halfway cooked removed from the pan and run under cold water to help them cool and stop cooking. A knife should go through the outside easily but still be tough in the centre.
Drain the water and then roll the potatoes to fluff them up with the 2tbsp of plain flour / all-purpose flour. Be gentle so they don't break.
Leave the potatoes until you need them. You can do this a few hours or even a day before you want to cook the potatoes.
Preheat the oven to 200ºC /392ºF. Put a baking tray on the hob with a medium heat. Wear oven gloves to hold the tray as it will be hot. Add the 200g goose fat and 2 tablespoons of rapeseed oil and allow to melt.
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. They should take about 30-40 minutes
When they are golden brown remove them from the oven and put them in a serving dish. Optionally stir in a few sprigs of fresh thyme and serve.
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Notes
Par boil and cool the potatoes before you need them and then they only need the roasting time. A great way to get ahead of dinner.