You don’t need goose fat to make roast spuds, as local rapeseed oil (which supports our farmers) does the job better and kinder.
Pick Maris Piper and King Edward for the best roast potatoes (both have a fluffy texture to crisp up beautifully, and are just the right consistency to hold onto herbs and oil, so each bite is packed with flavour). You can cook roast potatoes in air-fryers for faster results and less oil.
Classic Roast Potatoes (So Vegan) use Maris Piper or Yukon Gold. Let them cool before adding to hot oil, to remove moisture keeps them crispy.
Don’t feed leftover roast potatoes to pets, due to choking hazards and salt (read up on food safety for people & pets. Also due to salt, don’t give leftover roasties to garden birds or wildlife (fat also smears on feathers, affecting waterproofing & insulation). For garlic roast potatoes, bin all allium scraps (along with citrus and rhubarb) as acid can harm compost creatures.
For small amounts of cooking oil, just wrap in paper towel and bin. For larger amounts, invest in a 3-litre cooking oil recycling container (with removable filter to catch solids) that has a wide opening for easy filling and a drip-catch system to empty at cooking oil recycling banks.
More Simple Roast Potato Recipes
These roasted garlic thyme potatoes with green beans (Broke Bank Vegan) are nice for roast dinners. Use Yukon Gold, Russet, fingerling or new potatoes. Serve with vegan Parmesan (conventional Parmesan is not even vegetarian).
These garlic rosemary roast potatoes (The Veg Space) are super simple and tasty.
Try these roasties from Welsh chef Gaz Oakley.
These pan-roasted potatoes from Germany (Ela Vegan) is a nice recipe to use up leftover potatoes, as a change from standard roasties. This food blogger is German and replicates a traditional recipe, which is actually quite similar to Greek potatoes, where you chop them up and fry them in oil. In this case they are steamed after gentle frying, then seasoned and served with chopped herbs.
French-Style Vegan Dauphinoise Potatoes
This recipe for vegan Dauphinoise potatoes (The Veg Space) is something different.
(Goose-Friendly!) Crispy Roast Potatoes
These crispy roast potatoes (Waitrose) are super-simple to make, and you don’t need goose fat, so don’t listen to any chef who says you do. This recipe uses sunflower oil (you can sub with rapeseed oil if wished).
After boiling your British regal white potatoes with sage, leave them to steam-dry, then heat the oil in your roasting pan and add some flour and flaky salt (give it a shake, this is what will make your potatoes nice and crispy).
Roast the potatoes in the tray with more sage, for around 20 minutes, then turn and roast for another 20 minutes. Serve with your favourite veggie roast, or on their own.
