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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel and chop the potatoes into similar-sized chunks.
Rinse the potatoes under water, then fill the pan with cold water and put on the heat to simmer.
Simmer for about 10 minutes until the edges soften.
Drain the potatoes and allow to steam dry with the lid off for a few minutes, then put the lid back on and shake until fluffy.
While the potatoes are drying, heat the goose fat in a pan in a hot oven.
Carefully add the potatoes to the hot fat, turning them in the fat before placing back in the oven.
Cook at 200°C for approximately 45 minutes to 1 hour, turning in the fat every 15 minutes until golden.
Serve with sea salt and rosemary.
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For extra crispiness, ensure the potatoes are completely dry before adding to the hot fat.
Can I use a different type of fat?
Yes, you can use vegetable oil or duck fat as alternatives to goose fat.
How do I know when the potatoes are done?
The potatoes are done when they are golden and crispy on the outside.
Can I prepare the potatoes in advance?
Yes, you can parboil and fluff the potatoes in advance, then roast them when ready to serve.
