Perfect Roast Potatoes

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I've made roast potatoes to this recipe many times and they really are as good as it gets. Since I'm fortunate enough to live in the UK goose fat is no problem at all: it's available from all supermarkets over here.

Easy to make, crisp and crunchy of the outside and light and fluffy on the inside. They smell fantastic while they're cooking too.

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These are just about as good as it gets! They are crisp on the outside and soft and fluffy within. They are also dead easy to make, which is good becasue everyone always wants more! There is nothing quite like the pride of bringing a perfect tray of roast potatoes to the table. I highly reccomend buying a copy of "Nigella Christmas", it is truly the go to source for holiday (and other major occasion entertaining!

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I use this as my go to for roast potatoes. I don't use goose fat but they turn out lovely every time.

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I've made these for Christmas, once in 08 and again in 09, and I love the crispy yet fluffy textures you get from these. Just be mindful of hot oil.

Even if you don't have access to Goose fat, or don't like and/or limit cooking with animal fat in general, I found a combination of vegetable shortening and/or canola or vegetable oil gets the same effect. That said, be careful making these. I've burned my hands both times I've made them, nothing fatal mind you, just be sure your oven mitts can withstand the heat and you'll be okay.

One last thing, while I found you can interchange the fat you fry with, so long as it's got a high smoke point, you'll definitely want to use semolina flour to coat the potatoes with, Plain or AP (All-Purpose Flout" alone won't cut it for maximum crispness, and cornmeal I find makes it too crunchy.

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These came out of the oven looking like perfectly crisp and golden roast potatoes, however they tasted nothing like they looked. They weren't crispy at all- they were crunchy, but stale crunchy. I must have done something wrong. I ordered rendered goose fat from a goose farm in South Dakota; I coated the slightly cooked potatoes (organic russetts in semolina (from a fresh bag and cooked it all in a stainless steel roasting pan for the time suggested, in a 450 degree oven. The fat was extremely hot and bubbling, splattering actually. Any ideas on what went wrong? Thanks.

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If you can't find goose fat (and online may be the only option in a country like the US where we just don't eat much goose, use chicken fat. That's what I do, and it's pretty readily available at most grocery stores: just ask. You may find it in jars labeled "schmaltz" in the Jewish-food section of your store, if you don't find it with the lard and shortening. (I shop in a town of 9000, and even they have it, so I bet you'll find it! Once that problem is solved, just make these potatoes and enjoy -- they are delightful! Don't worry about the fat: it's not like you'll be eating these every day, and using animal fat really does add a lot of flavor.

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We made this recipe last Christmas, and it was a huge success! The potatoes were more crispy and flavorful than any other roasted potato recipe I've ever made.

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This is excellent and turns out oh, so wonderful. I get my goose fat from Amazon.com

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With a few changes these turned out tasty and crunchy. Obviously I didn't have any goose fat!! I used corn oil and sprinkled the potatoes with seasoned bread crumbs

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This is a great recipe made with Olive oil. Nigella, where would we ever get 2 jars of Goose fat????