Christmas dinner just wouldn’t be complete without roast potatoes, and they’re one of my favourite parts of it. I’ve eaten and cooked many roast potatoes over the years and in my opinion the best way to cook them is in goose fat, no other ingredients are required, just potatoes and goose fat!
Goose fat is available to buy in jars in the majority of supermarkets, especially around Christmas, but if, like I did, you’re having Roast Goose then the goose fat is a natural by product of cooking the roast. You should have plenty of fat for the potatoes when you pour it off after the first 30 minutes of cooking time, enough to cover the bottom of the tray you cook the potatoes in to about ¼ inch/just under 1cm. If you have jarred/tinned fat it is usually solid, so add a few tablespoons and melt it to check the amount, adding more if needed.
Always make more than you think you need, and if any are left over you can keep them in the fridge or freezer to reheat later.
King Edward potatoes – 3lb/1.5kg (peeled) leave whole if small, half if medium, or quarter if large
Goose fat – see above for quantity
Equipment: potato peeler, chopping board, knife, large pan of water, colander, roasting tin/tray, slotted spoon
- Put the potatoes in a large pan of water and bring to the boil.
- Simmer for about 5-8 minutes until tender.
- Meanwhile, place the roasting tin with the goose fat in in a preheated (210°C/Fan 190°C/Gas 7) oven for at least 10 minutes.
- Drain and leave for a few minutes for the steam to dry off.
- Tip the potatoes into the roasting pan, be careful the fat may spit, place back in the oven leaving it on the previous temperature for 15 minutes before turning it down to 200°C/Fan 180°C/Gas 6.
- After another 15 minutes remove the tray from the oven, turn the potatoes and baste with the goose fat, put back in the oven for another 20-30 minutes until crisp and golden.
- Spoon onto a warmed platter or bowl with kitchen towel on to absorb any excess fat, remember to remove it before serving!