Goose fat roast potatoes
Item 1 of 1
- Side
- 4
- 1 hour 30 minutes
The quest for the perfect roast potato can sometimes feel like a never-ending one, but Charlie Hibbert's simple recipe for roasties cooked in goose fat ensures rich, crisp and golden potatoes without fail.
First published in 2020
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Ingredients
Metric
Imperial
- 6 large potatoes, a floury variety such as Maris Piper
- 3 tbsp of goose fat, heaped
- 3 sprigs of rosemary
- 2 garlic cloves, peeled and grated
- sea salt
- olive oil
SAVE RECIPE
Method
1
Preheat the oven to 200°C/180°C fan/ gas mark 6
2
Peel and quarter the potatoes. Place them in a pot and cover with cold water, seasoned generously with salt. Bring them to the boil and allow to cook until they are just beginning to fall apart. The braver you are, the better the roastie!
- 6 large potatoes, a floury variety such as Maris Piper
3
Once cooked, drain the potatoes in a colander and allow them to steam themselves dry for 5 to 10 minutes
4
In a roasting dish large enough to accommodate all the potatoes without cramming, place a few generous spoonfuls of goose fat – make sure the tray has sides so that you don’t spill any. Pop the tray into the oven for 10 minutes until the fat is hot
- 3 tbsp of goose fat, heaped
5
Once hot, gently transfer the potatoes into the fat and stir to coat them thoroughly. Put them back into the oven and cook for 20 to 25 minutes. Give them another good stir before returning them to the oven for a further 10 to 15 minutes or until they are crisp and a deep golden colour
6
Toss the garlic and rosemary through the potatoes with a drizzle of olive oil. Keep in a warm place until you’re ready to serve
- 3 sprigs of rosemary
- olive oil
- sea salt
- 2 garlic cloves, peeled and grated
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