Jane Devonshire's Christmas Recipes

My Perfect Roast Potatoes
Main Course


  1. I take the soaked bread off the top of the water and drain the potatoes and then use as I normally would.                                                                         

  2. On Christmas morning, I cut the potatoes to the desired size and parboil until you can just pierce with a sharp knife. When you drain you should be able to shake the colander and the potatoes stay in shape but get fluffy on the outside.                                                                                 

  3. Whilst the potatoes are parboiling add 1 whole jar of goose fat to a roasting tray until the fat is hot and sizzling... Not smoking.                                                                              

  4. Drain potatoes and shake in colander to get fluffy edges. Place immediately into hot goose fat; baste all over, then return to oven gas mark 6 /180C (356F) for 50 – 60 minutes (it depends how big you like your roasties)  turning halfway through the cooking time and basting occasionally in fat.                                                                                              

  5. Once golden and crispy best served immediately.

Jane says... Christmas is problematic for oven space for many people, so it's OK to put the parsnips and potatoes into the oven once the turkey is out and resting. This gives you the space and time to cook your vegetables and carve the turkey. My other tip for roast potatoes is to always do extra ones as people love stealing them before lunch.

I use King Edwards I think they make really lovely roasties. 

Photo: © Peter Cassidy

Serves 8 - 10

2.5kg (5lbs 8oz) King Edward or other good roasting potatoes

320g jar of goose fat (from supermarkets) 


On Christmas Eve I peel my potatoes, carrots and parsnips but leave them whole, I place them in saucepans of cold water and put a slice of bread or two on the top of the water. The bread will stop the potatoes and other vegetables going starchy and keep them fresh for next day. I then put the saucepan in a cold place like the porch or a garage... Just be careful they don’t freeze. The only vegetable that I prep but don’t put in water but just leave in a covered saucepan is Brussel Sprouts. That way they don’t take up lots of water and go mushy. 

© 2016 Jane Devonshire

All Rights Reserved


Website designed by:

Phil Howard-Jones - One2OneWebsiteDesign.co.uk 

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon