Hosting Christmas this year? Is the family counting on you? Are you now starting to internally panic? Worry not babs, because I have for you the most delicious, heroic ✨ GOOSE FAT ROASTIES ✨ to ensure you serve up the best roasties going. You’ll be the saviour of Christmas Day.

Cook your potatoes this way and you’ll have beautifully golden crispiness on the outside and the softest pillowy goodness on the inside. With these babies lathered in goose fat, they are a bit naughty, but I’m willing to be put on the naughty list for these magical spuds. To ensure roastie success, check out my top tips and tricks below:

My top tips to get the perfect FESTIVE roastie 

1. Cut your peeled potatoes into larger chunks for more surface area. This will help them get super crispy.
2. Heavily season the water when boiling. It should almost taste like sea water as this helps with flavour and keeps the nutrients locked in.
3. Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, anything overground can go straight into boiling water. Fun tip for ya!
4. ALWAYS steam dry. Drain and leave in the colander with a tea towel over the top for 10-15 mins. The steam helps the potatoes get extra fluffy. Once steam dried, give them a shuffle to roughen up the edges.
5. Pre-heat the oil or fat in the tray before you add your spuds. This is very important! HOT OIL PEOPLE!
6. Only turn your spuds once halfway through cooking. As temping as it is to want to faff, leave them alone.

If you succeed in delivering the best ever spuds, please tag me in all your pictures. I wanna see all your festive feasts.