There’s something quite unique about the way they practically caramelize in the goose fat when cooked at a high temperature. We’ve worked through all the details to ensure your complete success when you make them.

Although this post is featured in our HOLIDAY SIDE DISHES collection, you can make them anytime. Sure they’re perfect served with our SIRLOIN TIP ROAST, our CROWN ROAST OF PORK and of course, our famous ROAST GOOSE, but we’ve also enjoyed them with more relaxed mains like our MEATLOAF and OVEN-ROASTED PORK TENDERLOIN. Try them once and you’ll be coming up with lots of reasons to make them again.

One of the biggest ah-ha moments in this recipe is the simple realization that something so delicious evolves from just four ingredients (five if you count the chopped parsley garnish). Sometimes we make special note of things that need to be done before starting the recipe, but not this time. Simply grab your taters and get to it!

When buying the potatoes for this recipe, no need to struggle trying to figure out which potatoes to use. Only russet potatoes will do. We often turn to them to make CREAMY PARMESAN MASHED POTATOES, but russets also work when roasted or fried.

For this recipe, we boil them first, then return them to the pot and rough ‘em up – not joking. Tossing them vigorously in the pot with flour and salt gives them a fluffed up edge that bakes crisp.

This recipe came to be a few years back when we made our ROASTED GOOSE. Serving that gorgeous bird with these crispy potatoes is an expected and storied pairing. A large amount of fat renders off the goose when it cooks. Thankfully, a culinary genius centuries ago put the fat and potatoes to good use with these stellar results.

Good news! You no longer need to roast a goose to get the fat needed to make our GOOSE FAT-ROASTED POTATOES. We were so happy to see jars of both goose and duck fat in a local butcher. Either will work to create the desired results.

It’s important to stir the potatoes as they roast in the fat, we recommend every 10 minutes or so. This will ensure every edge of potato comes out gorgeously brown and crispy.

Many of you know we’re big on presentation here at Weekend at the Cottage – remember the old adage, the eyes always eat first! That said, simple often speaks volumes. In this case, a little sprinkle of freshly chopped parsley does the trick. Nothing more is needed.

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