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!