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Crunchy roast potatoes

Goose fat roast potatoes

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Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Soggy roasties? Follow Sara's method for crispy spuds every time

Nutrition: per serving
HighlightNutrientUnit
kcal327
fat16g
saturates5g
carbs43g
sugars2g
fibre0g
protein5g
low insalt0.04g
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Ingredients

  • 20 even-size potatoes , such as King Edwards, peeled and halved if large
  • 200g jar goose fat
  • salt , to serve

Method

  • STEP 1

    Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.

  • STEP 2

    Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

RECIPE TIPS
CHRISTMAS DINNER

This is one job that I like to do on the day as I think that potatoes peeled in advance and left in water overnight don’t roast as well.

STEAMED SPROUTS

Allow 800g Brussels sprouts for eight people and steam or boil for 15 mins until just tender. Serve plain or toss with butter and nutmeg.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 3 out of 5.6 ratings

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