I asked 5 chefs how to make roast potatoes better and they all said the same thing

I asked five chefs how to make roast potatoes better, and each of them suggested one ingredient. Roast potatoes are a staple part of a Sunday roast, and they are often the star of a Christmas dinner if you make them right. Every household has its own method for cooking or roasting potatoes, and many recipes have been shared by famous chefs such as Jamie Oliver and Gordon Ramsay. However, I wanted to find out what the common denominator was.

So, I asked five chefs how they make their roast potatoes, and the same ingredient came up every time, making it clear that this is an excellent choice for cooking roast potatoes at home. What is the secret? Five chefs all mentioned using goose fat when speaking about their methods for roast potatoes. While many home cooks use things like olive oil or sunflower oil, goose fat is a way to really bring your roast potatoes to the next level.

Private Yacht Chef and founder of Ocean Earth Chefs, Barry D'Arcy, said that the "humble roast potato can be elevated to something quite special if a bit of time and love is given to its preparation". After boiling them and letting them cool to room temperature, that's when he uses the goose fat.

He revealed: "Once cooled, I like to add a mixture of 50% sunflower oil and 50% duck or goose fat. Generously coat the potatoes with the oil/fat mix, a sprinkling of flaked sea salt, and fresh rosemary sprigs, taking care not to overcrowd them on the roasting tray."

Meanwhile, ProCook's food expert, Steven Carter-Bailey, said: "Using high-quality fats, such as olive oil, duck or goose fat, will also enhance both the flavour and texture." He also recommends boiling them with bicarbonate soda before roasting and spreading them out on the tray.

Iain Roden, one of the directors of Coruisk House on the Isle of Skye, revealed: "Goose fat - or duck - is by far and away the best oil, readily available these days. It has a high threshold for heat, so it won't burn and adds depth of flavour. Other oils will work ok - even butter, so long as you add it quite late on to another oil - but goose is the clear winner."

Dean Harper, a chef at Harper Fine Dining, said: "I prefer goose fat for roasting because it handles high heat well and adds a deep, savoury flavour. Season lightly with sea salt and a little rosemary so the aroma lifts the dish without overpowering it. These simple steps prepare the foundation for texture and taste that never fail to impress."

Finally, when explaining how to use goose fat to make the best roast potatoes, Kush Bhasin, head of food at YouTube's Sorted Food, told us: "Pre-heat a roasting tin with goose fat in an oven set at 220C. The fat needs to be as hot as the oven, then put the potatoes in - use tongs or place them in one by one so you don't get splashed.

"Make sure they each hit the goose fat and aren't stacked up - they should sizzle when they hit the goose fat. Douse them in the goose fat so they are completely covered."