Crisp on the outside and irresistibly fluffy within, these goose-fat roast potatoes are the ultimate festive side. Lightly coated in flour for extra crunch and finished with fragrant rosemary and salt, they roast to golden perfection—rich, savoury, and completely irresistible.
If the potatoes are really big, chop them in half or thirds. Add the peeled potatoes into a largepot of cold salted water.
Bring to the boil and simmer for about 12 minutes until parboiled.
Strain the potatoes then add them back to the pot, leave to dry for 5 minutes, then put the lid on and shake the pot to ruffle up the edges. Pour onto a baking tray and leave to cool.
Sprinkle with salt and sieve over the cornflour and toss to coat.
Storage: Freezer: Put the potatoes into ziplock bags and freeze until needed. Defrost in the fridge overnight. (they can also be cooked from frozen, just add 5 minutes extra to the cooking time)
To cook: Preheat the oven 200ºc fan. Use a deep baking tray add the goose fat and sunflower oil to the tray and put it in the oven to heat the oil through, about 15 minutes- the oil need to be piping hot. Add the potatoes and coat in the oil, cook for 30-40 minutes, turning half way through, until golden all over. *If you find the roasties are not taking colour turn the oven up to 220ºc and keep a close eye on them. Sometimes it can take longer depending on the amount of roasties being cooked. Airfry: Coat the potatoes in oil and add to a preheated air fryer 200ºc, cook for 25-30 minutes, until golden and crispy.