Christmas goose and roast potatoes
 
 

Christmas goose and roast potatoes

Did you know that roast goose was officially the customary meat of Christmas until Henry VIII decided to have turkey instead?! If you’d like to revive an old tradition, try this delicious roast goose recipe brought to us by Mark David.

Roast Goose

  • Large goose (14-16lbs)
  • Fat for basting
  • Salt and pepper to season
  1. Leave the bird to sit until it reaches room temperature

  2. Prick copiously with a sharp knife

  3. Place on a wire rack and season with salt and pepper

  4. Preheat oven to 210C and cook goose uncovered for 1.5 hours, basting regularly

  5. Turn oven down to 170C and cook for a further 2 hours

  6. Remove from oven, gently cover with foil and leave to rest for 2.5 hours

  7. This is the perfect time to cook your roast potatoes in the fat (recipe below)

  8. Give the goose a quick blast to crisp the skin before serving

Roast Potatoes

  • Maris Piper or Desiree potatoes
  • Salted water for boiling
  • Vegetable oil (or goose fat)
  1. Peel potatoes and cut to size

  2. Boil in salted water for 7-10 minutes

  3. Drain and shake gently

  4. Place in roasting tin and coat each potato generously with fat

  5. Cook at 190C for 50 minutes, turning twice, until crisp and golden (it’s best not to have anything else in the oven)

  6. Remove from oven, set aside

  7. Return to oven for 20 minutes at 190C before serving

If you’re really pressed for oven space and time, you can prepare and cook your potatoes on Christmas morning (up to step 6 above). Let them go cold and then that 20 minute blast in the oven will completely revive them and you won’t even be able to tell the difference!


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