Goose Fat Roasties

Hosting Christmas this year? Is the family counting on you? Are you now starting to internally panic? Don’t worry, babs—I’ve got your back. Let me introduce you to the ultimate festive game-changer: ✨ GOLDEN GOOSE FAT ROASTIES ✨. These aren’t just any roast potatoes; they’re your ticket to being crowned the roastie royalty of Christmas Day. Picture this: gloriously crispy golden edges, pillowy soft centers, and just the right touch of indulgence thanks to the luxurious goose fat. Trust me, these roasties will have your family singing your praises long after the crackers are pulled and the pudding is polished off.

If you’re anything like me, you’ll also take full advantage of the little-known but essential perk of cooking roast potatoes: chef’s treats. You know, those irresistible crispy bits that conveniently fall off the spuds during cooking? Obviously, you can’t serve those, right? It’s the ultimate chef’s privilege to snack on those morsels while ensuring your potatoes are flawless. Quality control, after all.

But let’s talk about why these goose fat roasties are the saviours of Christmas. When done right, they’re an absolute showstopper. The golden crispiness on the outside delivers that satisfying crunch, while the inside stays soft and cloud-like—a texture so perfect it almost feels like magic. And yes, while goose fat is a touch decadent, isn’t Christmas the time to go all out? Let’s be honest, a little indulgence never hurt anyone. If anything, it’s what makes the holidays so special.

Poppy’s Top Tips for the Perfect FESTIVE Roastie

Let’s break down the process step by step because nailing your roast potatoes isn’t just an art—it’s a science. Follow these tips, and I promise you’ll be serving up spuds that rival even the best Christmas gift under the tree.

1. Size matters
   When it comes to prepping your potatoes, bigger is better. Chunky potatoes mean more surface area for crispiness, and that’s the ultimate goal here. If you’re working with smaller spuds, feel free to keep them whole, but do aim for consistency in size. Even cooking is the secret to roastie success, and the last thing you want is a mix of overly crispy and undercooked potatoes.
2. Season from the start
   Heavily salt your boiling water. Yes, heavily. It should taste like the sea—this isn’t the time to be shy. Proper seasoning at this stage infuses the potatoes with flavour from the inside out, giving them a richer taste. Adding salt later will only coat the outside and won’t have the same depth of flavour.
3. Cold start, every time
   Potatoes, like all underground veg, need to start in cold water. This ensures even cooking and prevents the dreaded mushy exterior and raw interior combo. Bring the water up to temperature with your spuds already in the pan.
4. Steam dry for extra fluff
   Don’t skip this step—it’s crucial! Once drained, leave the potatoes in the colander with a tea towel over the top for 10–15 minutes. This helps release excess moisture, making the spuds extra fluffy and primed for crispiness. After steam drying, give them a gentle shuffle to rough up the edges. Those jagged bits? They’re your crispy coating waiting to happen.
5. Preheat the fat
   Goose fat works wonders, but no matter what you use, preheat it until it’s scorching hot. Pouring cold fat over your spuds is a rookie mistake that leads to soggy, disappointing results. Hot fat is what creates that instant, glorious sizzle, ensuring your potatoes get crispy straight away. And yes, be careful—hot oil spits! Oven gloves are your festive ally here.
6. Don’t faff
   Once your potatoes are in the oven, resist the urge to mess with them. Turn them only once halfway through cooking. Let them do their thing—trust the process. Even if they seem stuck to the tray, they’ll naturally release once their crispy coating forms.

Goose fat or not?

Goose fat adds a rich, festive luxury to your roasties, but it’s not essential. If you’re looking for a more neutral flavour or simply don’t have goose fat on hand, vegetable oil works amazingly well. It lets the natural potato flavour shine while still delivering the crispiness you crave.

Take it to the next level

Want to make your roasties extra special? Try finishing them with a herby salt mix. This blend of sage, rosemary, thyme, garlic, and sea salt is a game-changer. Not only does it complement the crispy exterior, but it also adds a fragrant, festive flair that’s sure to impress your guests. Pro tip: if you have an electric grinder, use it. Grinding herbs and salt by hand is a workout no one asked for during the holidays. Check out my YouTube video for the full recipe and a visual guide to creating roastie perfection.

Share the festive love

I’m confident that with these tips, you’ll serve up the roast potatoes of dreams. In fact, I’m so confident, I’m asking for one tiny favour in return—tag me in your photos! Seeing your festive creations is the best Christmas present I could ask for. Whether it’s the glorious golden roasties or the full spread, I want to celebrate your spud success with you.

So, what are you waiting for? Grab those spuds, get your goose fat sizzling, and let’s make this Christmas dinner the most delicious yet. Happy roasting, babs! 🎄 🥔 ✨