Gluten-Free Roast Potatoes
Nothing says comfort food quite like a tray of perfectly crispy roast potatoes, golden on the outside, soft and fluffy in the middle. These Gluten-Free Roast Potatoes are the kind that disappear fast at the dinner table, with everyone fighting over the extra crispy ones!
I’ve been making this exact recipe for as long as I can remember. It’s my tried-and-tested method that never lets me down. Every time I serve them whether it’s Sunday lunch or Christmas dinner someone always asks how I get them so crunchy. And after all these years, I think it’s finally time to share the secret.
That secret? Goose fat. It’s the key to getting those potatoes blisteringly crispy without burning. Goose fat has a high smoking point, which means it can get really hot in the oven, exactly what you want before adding your parboiled potatoes. It also gives them a rich, savoury flavour that’s hard to beat.
If you can’t get your hands on goose fat, duck fat works just as well. You’ll usually find both in supermarkets during the Christmas season. And once you try them, you’ll never want to go back to regular oil again, trust me.
Choosing the right potatoes is just as important. I always use a starchy variety like Maris Piper or Russet. Waxy potatoes just don’t give that same fluffy interior, and they struggle to crisp up properly. For flavour, I love to add herbs like rosemary, thyme, or sage especially around Christmas.
Whether you’re serving them up with turkey, beef, or even as a midweek treat, these roasties are guaranteed to impress. They’re naturally gluten free, packed with flavour, and they turn out perfectly every single time. Save this one it’s a keeper.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
- 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.
Notes
- Goose fat gives the crispiest, most flavourful results — duck fat works too.
- Use a starchy potato like Maris Piper or Russet — avoid waxy varieties.
- For best results, parboil the potatoes and let them steam dry before roasting.
- Add fresh herbs like rosemary, thyme, or sage — add in the last 15 minutes so they don’t burn.
- Naturally gluten free and perfect with Christmas dinner or Sunday roast.
