Roast Potatoes in Goose Fat

Roast Potatoes in Goose or Duck Fat. Perfect roast potatoes; everyone loves them! But there's a difference between a good roast potato and a perfect roast potato.

You probably wouldn't want to use goose fat for every roast dinner throughout the year, but for Christmas, you must give it a go.

Best Goose Fat Roast Potatoes

roast potatoes with goose fat, duck or goose fat

potatoes, side, Christmas

English

Yield: Any amount

Author: Jan Bennett

Goose Fat Roast Potatoes

You probably wouldn't want to use goose fat for every roast dinner throughout the year, but for Christmas, you must give it a go!

Prep time: 15 MinCook time: 49 MinTotal time: 1 H & 3 M

Ingredients

• 200g jar of either goose or duck fat
• Floury variety of potato such as Maris Piper

Instructions

Preheat the oven to 220c or 425f/Gas 7

1. Peel the potatoes and cut them into pieces large enough for two or three bites. No less and they will be all crust and no spud.
2. Put them in a saucepan of cold salted water, (the amount of salt is your preference- I use about a tablespoon).
3. Now partly cover with a lid and bring to the boil, then cook for five minutes or so, and drain.
4. Be careful not to cook too long or you'll just end up with mush.
5. With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good shakes. Now leave with the lid off and leave on an unheated part of the stovetop for a few minutes to dry out a bit.
6. The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast - this is the key to success.
7. Pour a third to half of the jar of goose or duck fat into your roasting pan to form a thinnish layer and heat it briefly in the oven.
8. Carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
9. Baste them again with the hot fat after about 30 minutes, turn them over and baste again. Continue to bake them until they're gold and crispy.
10. They will take about 50 minutes to an hour or so. If they take longer, then so they do. You can't rush good food!
11. Try to move them only once or twice during cooking, otherwise, the edges won't go crisp and brown.

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