Goose fat makes the most sublime roast potatoes ever, and duck fat can also be used in this way. Goose fat is available from speciality food stores.

Average: 2.8 (4 votes)


1.5 kg potatoes (Desiree, Nicola, King Edwards or Roseval)
3 tbsp melted goose fat
Salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel the potatoes and cut them into large, even-sized pieces. Place them in a baking tray, toss with melted goose fat and sprinkle with salt and pepper.

Cook the potatoes in the preheated oven for 1 hour, turning them occasionally. They should be crispy and golden.