Roast Potatoes
These Gluten Free Roast Potatoes are perfectly crispy, crunchy and full of flavour. They’re so simple and easy and make. They are golden and crispy on the outside and soft and fluffy in the inside, making them the best roast potatoes ever.
I’ve been making this recipe longer that I can even remember. It’s my go-to roasties that never fail me. Guests love them every single time. Which also means that after having this food blog for so long I’ve kinda got to give away the recipe, right?
Goose Fat IS THE SECRET
Goose Fat is known for its high smoking point, making it a great choice for roast potato recipes. It means that the fat in the roasting tin can get blindingly hot before the parboiled potatoes are added. Alongside this technical benefit, using goose fat gives the potatoes a deliciously rich flavour. Goose fat is widely available during the Christmas season but If you can not find it you can also use Duck Fat in exactly the same way.
CHOOSE THE RIGHT POTATOES
With so many types of potatoes available, it can be hard to know which to use? My favourite for roasting would have to be a good starchy potato such as a Maris Piper or a Russet. Do not use any type of waxy potato like a Yukon.
CHOOSE YOUR FAVOURITE HERBS
Adding herbs will give your potatoes a wonderful flavour. I recommend Rosemary or Thyme. For Christmas I would always use Sage, this is what I used today as its so close to Christmas. If you decide to use any fresh herbs, add them in the last 15 minutes of cooking, so they don’t burn.
Serve these golden potatoes as a side to your Sunday roast dinner or with your Christmas Roast Turkey.
- 1.5 Kg Maris Piper Potatoes
- 6 tbsps Goose Fat
- Herbs of choice, rosemary, thyme or sage
- 2 garlic cloves crushed
- Salt & Black Pepper
- Put goose fat in a deep roasting tray. I recommend using 2 trays, so 3 tablespoon in each tray
- Place in the oven at 210°C fan/ 230°C/450°F/ Gas Mark 8 to get scorching hot, whilst you prep the potatoes.
- Peel and chop the potatoes into even chunks. You can cut them into large chunks, but they will take longer to cook.
- Place potatoes in a large pot and fill with just enough cold water to cover the top of the potatoes.
- Bring the water to a boil, once boiling continue to boil for 5 minutes.
- Drain the potatoes. Give the potatoes a good shake against the sides of the pot.
- This helps rough up the edges of the potato, for a crispy finish.
- Add salt and pepper.
- Give a final shake/ mix around.
- Remove the tray of goose fat from the oven. (Be careful this will be scolding hot) .
- If using dried herbs, you can add them now, and stir them into the goose fat. If using fresh herbs, add them with the garlic, I recommend waiting to add these at the last 15 minutes. They will burn at high temperatures if in the oven for so long.
- Use a long-handled spoon or tongs to carefully turn the potatoes into the hot goose fat.
- Try to spread potatoes apart, so they are not all touching.
- Place in the tray back into the oven for about 55 minutes.
- Turn each potato in the tray every 20 minutes.
- Serve with your roast dinner once golden and crispy.
