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It wouldn’t be Christmas dinner without these perfect roast potatoes. Our English Saxon potatoes keep these roasties fluffy on the inside while the rich British goose fat adds a luxurious taste and keeps the outside crispy and crunchy. If you’re looking to make these gluten free you can omit the flour or substitute for one of our local, gluten free flours.

Serve up next to our Free Range, herb fed turkeys and homemade cranberry sauce.


Preheat oven to 210c

Peel the potatoes and cut into even sizes, (with plenty of angles if you like crunchy edges!)

Pop the potatoes into a large pan with enough cold water to just cover them. Add a couple pinches of salt and let the water boil. As soon as it hits a rolling boil, lower temp and allow to simmer for two minutes.

While they are cooking, find a large roasting tin, (the biggest one that will fit in your oven)  and add the goose fat and place in the oven to heat

After the two minutes, drain the potatoes and shake vigorously in the colander to fluff up the outsides.

Sprinkle the potatoes with the flour and shake again to coat evenly.

Place the potatoes in the tin with the hot fat, carefully as they like to sizzle. Make sure they aren’t overcrowded then give them a gentle shake to cover with the fat.

Roast in the oven, turning every 15 minutes or so, to ensure perfectly crisp potatoes on all sides. They should take about 45minutes to an hour.

When they’re finished sprinkle with salt flakes and enjoy!

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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