Roasted goose with potatoes


1 goose, 4 - 5kg

2 tbsp rapeseed oil

3 or 4 sprigs of sage

1 garlic clove, halved

1.5 - 2kg Maris Piper potatoes, peeled and halved

Salt to taste  


  1. Preheat the oven to 180C
  2. Place the goose in a large, deep roasting tray. The meat will release a lot of fat while cooking, so make sure the tray is big enough to contain this.
  3. To season the goose, sprinkle the sage and garlic around the bird, smear the rapeseed oil over the skin and sprinkle with salt
  4. Loosely cover the goose using a large piece of foil or a Roasteasy mesh and place in the preheated oven for 2 hours. After the first hour, baste the goose every 30 minutes or so.
  5. After 2 hours, remove the foil from the goose and baste well. Then put the tray back in the oven for another hour, remembering to baste and potentially turn the goose in the oven to prevent the goose from browning too much on one side
  6. While the goose is in the oven, place the peeled and halved potatoes into a pan of water and bring to the boil. Reduce the heat and par boil the potatoes for approximately 5 minutes
  7. Drain the potatoes using a colander and give them a shake to roughen up the edges. Place the colander over the saucepan, sprinkle with a little salt, and allow them to dry slightly
  8. After 3 hours in the oven, take the tray out and move the goose on to a serving platter. Cover with foil or a Roasteasy and leave to rest for 30 minutes
  9. Take the goose fat from the roasting tray and pour some over the potatoes. Give them a little shake to help coat each piece
  10. Remove the garlic and sage and pour the majority of the remaining fat from the roasting tin into a spare jug
  11. Leave a little fat to coat the base of the roasting tin. Add the potatoes and toss them in the remaining fat until they are all covered. Sprinkle with a little extra salt, if required
  12. Roast in the oven for 25 to 30 minutes, turning and basting half way through
  13. Serve the goose and potatoes with your choice of accompaniments

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