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Ultimate goose fat, garlic and rosemary roasties recipe

Ultimate goose fat, garlic and rosemary roasties recipe

6 ratings

It wouldn't be Christmas dinner without crispy roast potatoes, and this easy recipe will ensure that yours definitely impress. Simply parboil before roasting in goose fat with lots of garlic and rosemary until golden and serve. See method

  • Serves 8
  • 10 mins to prepare and 1 hr to cook
  • 211 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1.5kg King Edward potatoes, peeled and cut into large chunks
  • 5 tbsp goose fat
  • 6 unpeeled garlic cloves, slightly crushed with the side of a knife
  • 3 rosemary sprigs, each cut into 3
If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    3g 14%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 31.8g Protein 4.1g Fibre 3.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a lidded pan of cold water. Bring to the boil, then cook for 5 mins until just tender. Drain well. Return to the pan, cover and shake to roughen up the edges.
  2. Spoon the goose fat into a large roasting tin and heat in the oven for 4 mins until smoking. Quickly and carefully tip the potatoes into the tin and toss in the fat. Add the garlic.
  3. Roast for 40 mins, turning once for even crispiness. Turn again, add the rosemary and a sprinkle of sea salt; cook for 15 mins until golden and crisp. Serve in a warmed bowl.

Get ahead: Parboil the potatoes up to 1 month in advance. Drain, fluff up the edges and leave to cool completely in a roasting tin. Open-freeze on baking paper. On the day, carefully tip the frozen potatoes into hot oil; roast for 1hr -1hr 15 mins.

See more Christmas side dish recipes

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