Goose-Fat Roast Potatoes & Trimmings

Christmas Goose-Fat Roast Potatoes with Festive Trimmings

The ultimate festive side dish: crisp, golden roast potatoes cooked in Christmas Goose Fat, served with stuffing balls, pigs in blankets, roasted winter vegetables and rich gravy. Perfect alongside a Traditional Bronze Turkey or Christmas Boneless Turkey Crown.

Prep: 20 mins | Cook: 55 mins

Easy

Serves 8

Ingredients

1 jar Christmas Goose Fat
1.5kg floury potatoes, peeled and cut into large chunks
Sea salt & freshly ground black pepper
1 tsp dried sage
1 tsp dried thyme
400g carrots and/or parsnips, cut into batons
1 tbsp Local Kent Honey, optional for the vegetables
1 pack Pigs in Blankets or 12 Large Christmas Chipolatas
350g Pork Sausage Meat
1 pack Traditional Sausage Stuffing Mix
1 jar Onion Gravy (gluten free) or Chicken Gravy (gluten free)
100–150ml Chicken Stock (gluten free), optional to loosen/enrich gravy
Christmas Pack of Butter, optional for finishing the vegetables
Traditional Bronze Turkey or Special Christmas Boneless Turkey Crown, optional to serve alongside

Method

Heat the oven to 220°C (fan 200°C). Place a large roasting tray in the oven to get hot.
Put the potatoes into a large pan of salted water. Bring to the boil, then simmer for 8–10 minutes until the edges begin to soften.
Drain the potatoes well and leave them to steam-dry for 3–4 minutes. Shake the pan gently to rough up the edges.
Add 3–4 tbsp Christmas Goose Fat to the hot roasting tray and return it to the oven for 2 minutes until melted and hot.
Carefully add the potatoes to the tray. Turn them in the hot goose fat, season with salt, pepper, dried sage and dried thyme, then roast for 45–55 minutes, turning halfway, until crisp and deeply golden.
Toss the carrots and/or parsnips with 1 tbsp Christmas Goose Fat, salt, pepper and Local Kent Honey if using. Roast on a separate tray for 30–35 minutes until tender and caramelised. Finish with a small knob of butter if desired.
Mix the Pork Sausage Meat with the Traditional Sausage Stuffing Mix. Shape into small balls and roast for 25–30 minutes until golden and cooked through.
Add the Pigs in Blankets or Large Christmas Chipolatas to the oven for the final 25–30 minutes until browned and piping hot.
Warm the Onion Gravy or Chicken Gravy in a small pan. Whisk in a splash of Chicken Stock if you prefer a looser, richer pour.
Serve the goose-fat roast potatoes with the roasted vegetables, stuffing balls, pigs in blankets and plenty of hot gravy. Add carved Traditional Bronze Turkey or Christmas Boneless Turkey Crown for the full festive feast.