Goose Fat Roasted Potatoes

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!IMG-20121224-01274

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


  1. Put the potatoes in a large pan of water and bring to the boil.
  2. Simmer for about 5-8 minutes until tender.
  3. 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.
  4. Drain and leave for a few minutes for the steam to dry off.
  5. 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.
  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.
  7. Spoon onto a warmed platter or bowl with kitchen towel on to absorb any excess fat, remember to remove it before serving!

7 comments on “Goose Fat Roasted Potatoes

  1. Wow Corinna that’s off the charts decadent!

  2. […] Roast potatoes or carrots & parsnips are delicious the first time round, but sometimes they can dry out when reheated. Inevitably there are some leftover at Christmas or after a big roast dinner, and you don’t want to through them away so hopefully my little tip will give you perfect reheated vegetables that taste as good as they did the first time round! […]

  3. […] it serves around 8 people. Advantages of cooking goose are that you can use the excess fat for your Goose Fat Roasted Potatoes and as it’s a flatter bird you can get more in the oven. Check out my Roast Goose recipe […]

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