Name: Goose Fat Crispy Roast Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 kg Maris Pipers Potatoes; 100 g Goose Fat; 1 tsp Salt ((Or To Taste)); 1 tsp Plain Flour; 3 Rosemary Sprigs; 3 Garlic Cloves

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How To Make Crispy Roast Potatoes

Homemade roast potatoes that’s crispy on the outside, fluffy in the middle and just downright perfect! These homemade roasties are the perfect side for pretty much any meal and they taste incredible.

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5 from 2 votes

Is there anything better than crispy roast potatoes? Um… I think not! They are an absolute must-have side for roast dinner, and let me tell you, achieving an ultra-crispy texture is surprisingly easy, thanks to the addition of goose fat! Trust me, once you try these, you’ll be hooked.

I’ve been making my roast potatoes like this for years and it comes out perfect every time! My secret… I coat the potatoes in a sprinkling of plain flour before roasting them in super-hot goose fat. I also season the potatoes with garlic cloves and rosemary for even more flavour.

All of this creates the BEST roast potatoes EVER, that’s not only perfectly crispy, but also has a delicious taste to match.

Crispy Roast Potatoes In Flour (For Extra Crunch)

For me, sprinkling a teaspoon of flour over parboiled potatoes is what takes the crispness level from good to excellent. Once they come out of the oven, the potatoes have more texture, are crispier and have added crunch too.

However, it does amp up the browning, giving the potatoes a beautiful caramelised touch around the edges and corners.

Watch How To Make It

Recipe Ingredients

Below are the few ingredients needed for this recipe:

Potatoes: Maris Pipers, Rooster and King Edward potatoes fall into the category of ‘floury’ potatoes, making them excellent choices for this recipe.
Goose Fat: It has a high smoking point unlike regular oils, making it perfect for making crispy roast potatoes.
Plain Flour: A small amount of plain flour is sprinkled onto the potatoes for added crunch.
Salt: I like to sprinkle salt over the potatoes before placing them into the oven, but you can also add salt to the water the potatoes are parboiled in.
Garlic & Rosemary (Optional): I always chuck in a couple garlic cloves and rosemary sprigs to add extra flavour, but these additions are optional.

Goose Fat Alternatives

Duck fat and ghee work just as great as goose fat, but I also like to use beef drippings too. All of these alternatives are easily found in supermarkets.

How To Make Goose Fat Roast Potatoes

Below is a step-by-step guide on how I make these goose fat roast potatoes. Full recipe instructions are on the recipe card below:

Step One:

Preheat the oven to 220°C (200°C Fan, gas mark 6). Peel and chop the potatoes into even-sized quarters (chop smaller potatoes in halves or thirds).

Place the potatoes in a saucepan, add water and salt (optional), and bring to a boil. Once boiling, simmer for 8 to 10 minutes or until the outside has softened and the middle remains firm.

During this time, spoon goose fat onto a roasting tray and place the tray in the oven to heat the fat.

Step Two:

Drain the potatoes in a colander and give it a shake to ‘rough up’ the edges and create a textured surface. Sprinkle a teaspoon of plain flour over the potatoes and shake the potatoes again to help evenly distribute the flour.

TIP: Allow the potatoes to steam dry for 5 minutes.

Step Three:

Carefully remove the roasting tray from the oven, add the potatoes and gently turn them over into the oil to ensure an even coating. Add salt, rosemary sprigs and garlic cloves for extra flavour.

Place the tray back into the oven and roast for 30 minutes or until beautifully golden brown and crispy. Turn the potatoes over halfway through the cooking time.

5 Tricks For Crispy Roast Potatoes

Here are my 5 tricks to getting the perfect roast potatoes EVERY TIME, my potatoes are seriously crispy and, I always do these 5 steps below.

Make sure you thoroughly drain the potatoes and allow the potatoes to steam out before placing them into the oven. This keeps the middle really fluffy and helps you achieve a crispy exterior.
Preheat the oil before adding the potatoes into it, you want the goose fat to melt and be super-hot so that the potatoes start sizzling once you add them into the tray.
Roast the potatoes on a high temperature, roasting at 220°C (200°C Fan, gas mark 6) is perfect.
Parboiling the potatoes is a must for crispiness and ensuring even cooking throughout the potatoes.
Use a large enough tray to prevent the potatoes from overlapping, you want a single even layer of potatoes.

How To Make Ahead

If you want to make these roast potatoes ahead of time, all you have to do is follow the recipe up until the roasting part. Roast the potatoes for just 15 minutes, then take them out of the oil and let them cool down on a plate.

Once cool, place the potatoes in an airtight container and store in the fridge one day in advance (keep the fat in a separate container). Once you’re ready to finish cooking the potatoes, preheat the oven to 220°C (200°C Fan, gas mark 6) and warm the fat up again for 10 to 15 minutes. Once hot, add the potatoes and cook for 20 to 30 minutes or until crispy and hot throughout (turn the potatoes over halfway).

Serving Ideas

I’ve listed a couple recipes that pair wonderfully with roast potatoes. If you’re looking to create a filling meal, then these ideas below are just perfect:

My Top Tips

Whilst the potatoes are roasting in the oven, every 10 to 15 minutes, I like to spoon the hot goose fat over the potatoes just to help the exterior crisp-up even further.

When making a big batch of roast potatoes, I prefer draining the potatoes in batches after parboiling. This makes tossing them in the colander much easier, preventing pieces from flying everywhere. If you have a large colander, then this step might not be necessary.

Don’t parboil the potatoes for too long or they will become too soft and fall apart. The texture should be a little soft and cooked around the exterior but hard enough for a knife to have some resistance if you’re cutting through it.

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