Goose Fat Roasties

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Hosting Christmas this year? Is the family counting on you? Are you now starting to internally panic? Worry not babs, because I have for you the most delicious, heroic ✨ GOOSE FAT ROASTIES ✨ to ensure you serve up the best roasties going. You’ll be the saviour of Christmas Day.

Cook your potatoes this way and you’ll have beautifully golden crispiness on the outside and the softest pillowy goodness on the inside. With these babies lathered in goose fat, they are a bit naughty, but I’m willing to be put on the naughty list for these magical spuds. To ensure roastie success, check out my top tips and tricks below:

My top tips to get the perfect FESTIVE roastie 

  1. Cut your peeled potatoes into larger chunks for more surface area. This will help them get super crispy.
  2. Heavily season the water when boiling. It should almost taste like sea water as this helps with flavour and keeps the nutrients locked in.
  3. Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, anything overground can go straight into boiling water. Fun tip for ya!
  4. ALWAYS steam dry. Drain and leave in the colander with a tea towel over the top for 10-15 mins. The steam helps the potatoes get extra fluffy. Once steam dried, give them a shuffle to roughen up the edges.
  5. Pre-heat the oil or fat in the tray before you add your spuds. This is very important! HOT OIL PEOPLE!
  6. Only turn your spuds once halfway through cooking. As temping as it is to want to faff, leave them alone.

If you succeed in delivering the best ever spuds, please tag me in all your pictures. I wanna see all your festive feasts.


metric imperial
  • 5 russet potatoes (would recommend more for a Christmas dinner!)
  • 5 maris piper potatoes (would recommend more for a Christmas dinner!)
  • 2/3 tbsp goose fat
  • 2/3 tbsp goose fat
  • 2 tbsp table salt
  • 2 tbsp table salt
  • A nice pinch of flaky salt
  • A nice pinch of flaky salt


  1. To start, peel and cut your potatoes into quarters. You want a big surface area so they get extra fluffy and crispy.
  2. Next, In a pan of cold water, add the potatoes and table salt.
  3. Place on a high heat and cook for 15 minutes until fork tender.
  4. Drain and leave the potatoes in the colander with a tea towel over them for a further 10/15 minutes. Steam drying is a super important step!
  5. In that time get your oven preheat to 200°C Fan/220°C/390°F/gas mark 7.
  6. In a tray, get the goose fat and place it in the oven to warm up.
  7. Then, when you are ready get the hot tray out, carefully tip your spuds in and give them a toss.
  8. Get them in the oven for 30 mins.
  9. Then, move them around and return for a further 10 mins until golden all over.
  10. Then serve with extra salt! Enjoy!