Globally beloved chef Jamie Oliver has arguably put forth a bold claim that he can make “the best roast potatoes in the world,” and it’s an assertion that considers one paramount ingredient: goose fat.

Oliver, whose vibrant culinary career includes countless cookbooks and television shows, has always been a proponent of using high-quality ingredients to elevate simple dishes to their maximum potential. It’s no surprise, then, that for his roast potatoes, he’d select a fat known for its rich, savory flavor and ability to crisp up potatoes like no other.

His method involves parboiling the potatoes first, to begin their softening process. After shaking them in the pot to fluff their edges – creating more surface area for crisping – comes the defining moment: coating the parboiled potatoes generously in piping hot goose fat. This technique ensures each potato gets an even casing of fat, which is key to achieving that much-desired golden crunch.

As the potatoes roast in a high-temperature oven, it’s the goose fat’s smoke point and viscosity that work the magic. Unlike other fats which might burn or fail to deliver that deep flavor, goose fat holds up under high heat and seeps into those fluffed-up edges of each spud, turning them into irresistible bites of crunchy goodness on the outside while maintaining a fluffy softness on the inside.

Jamie Oliver backs up his bold claim with equally bold flavor by highlighting this traditional but sometimes overlooked ingredient. By promoting not just the method but the importance of choosing top-tier goose fat, Oliver puts centuries of cooking wisdom into practice with modern finesse, scoring yet another culinary win anyone can achieve at home. Whether it firmly secures his title for having “the best roast potatoes in the world” may depend on personal taste, but it is certainly a recipe that raises the humble potato to star status on any dining table.