📝 About This Recipe
Widely regarded as the holy grail of Sunday roasts, these potatoes are prized for their glass-like, shatteringly crisp exterior and fluffy, cloud-like centers. The secret lies in the high smoke point and rich, savory depth of rendered goose fat, which infuses the spuds with an incomparable luxury. This British classic is more than a side dish; it is the crowning achievement of a festive holiday feast or a sophisticated weekend dinner.
🥗 Ingredients
The Potatoes
- 4 pounds Maris Piper or King Edward Potatoes (peeled and cut into large, uniform chunks)
- 2 tablespoons Sea Salt (for the boiling water)
- 1/2 teaspoon Baking Soda (helps break down the surface for extra crunch)
The Roasting Medium
- 2/3 cup Pure Rendered Goose Fat (high quality, store-bought or saved from a roast)
- 6-8 pieces Garlic Cloves (lightly smashed but left in their skins)
- 3 pieces Fresh Rosemary Sprigs (leaves stripped and roughly chopped)
- 4 pieces Fresh Thyme Sprigs (left whole)
Seasoning & Finish
- 1 teaspoon Maldon Sea Salt Flakes (for final seasoning)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 tablespoon Semolina Flour (optional, for an extra-thick crust)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place a large, heavy-duty roasting pan inside the oven to heat up while you prepare the potatoes.
-
2
Peel the potatoes and cut them into large, even sizes—roughly 2-inch chunks. Aim for flat edges, as these will become the crispiest parts.
-
3
Place the potatoes in a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of sea salt and the baking soda.
-
4
Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and cook for 8-10 minutes. The edges should be soft and starting to crumble, but the centers should still be firm.
-
5
Carefully drain the potatoes into a colander and let them sit for 3-5 minutes to allow the steam to escape. This 'steam-drying' is crucial for a crisp finish.
-
6
Give the colander a vigorous shake to rough up the edges of the potatoes. You want a starchy, mashed-potato-like coating on the surface of each chunk.
-
7
If using semolina flour, sprinkle it over the potatoes now and give them one final toss to coat.
-
8
Carefully remove the hot roasting pan from the oven. Add the goose fat to the pan and return it to the oven for 5 minutes until the fat is shimmering and smoking slightly.
-
9
Gently slide the potatoes into the hot fat. Use tongs to turn each one, ensuring they are fully submerged and coated in the goose fat. Be careful of splashes!
-
10
Spread the potatoes out into a single layer, ensuring they aren't touching. Roast for 30 minutes without disturbing them.
-
11
Remove the pan from the oven. Flip each potato over. Scatter the smashed garlic cloves and thyme sprigs into the gaps between the potatoes.
-
12
Return to the oven for another 20-25 minutes, or until the potatoes are a deep, mahogany gold and sound hollow when tapped.
-
13
In the final 5 minutes of cooking, toss the chopped rosemary over the potatoes so it crisps up without burning.
-
14
Drain the potatoes on a wire rack or paper towels for just a moment to remove excess fat, then transfer to a warm serving bowl.
-
15
Season generously with Maldon sea salt flakes and black pepper while still piping hot. Serve immediately.
💡 Chef's Tips
Always use floury potato varieties like Maris Piper or Russet; waxy potatoes will not fluff up correctly. The baking soda in the water raises the pH, breaking down the potato pectin to create more surface area for crisping. Never crowd the pan; if the potatoes are too close, they will steam rather than roast, resulting in a soggy texture. Ensure the goose fat is screaming hot before adding the potatoes to create an immediate sear. If you don't have goose fat, duck fat is an excellent substitute with a similar flavor profile.
🍽️ Serving Suggestions
Serve alongside a traditional Roast Goose or Prime Rib with plenty of rich gravy. Pairs beautifully with a bold, earthy Red Bordeaux or a crisp English Sparkling Wine. Accompany with honey-glazed parsnips and braised red cabbage for a complete festive spread. Leftovers are incredible when smashed and fried in a skillet for a luxurious breakfast hash. A side of homemade applesauce provides a bright acidity that cuts through the richness of the fat.