Roasted Goose with Potatoes Recipe – Hungarian Special
Roasted Goose with Potatoes is a traditional Hungarian special celebrated for its rich flavor, crispy golden skin, and perfectly roasted potatoes. This classic roast dish blends simple seasoning with slow cooking to bring out deep, festive flavors, making it ideal for family gatherings, holiday feasts, or anyone craving authentic Hungarian-style roasted meats with rustic sides.
- Prep Time20 min
- Cook Time2 hr 10 min
- Total Time2 hr 30 min
For the Goose:
- 1 whole goose (3–4 kg)
- Salt and pepper to taste
- 1 onion, quartered
- 1 apple, quartered (optional, adds aroma)
- 4–5 garlic cloves
- 1 tsp dried thyme
- 1 tsp dried marjoram
For the Potatoes:
- 6–8 medium potatoes, peeled & cubed
- Goose fat (collected while roasting)
- Salt & pepper
- 1 tsp paprika (optional)
- 1 tsp rosemary or thyme
How to Make Roasted Goose with Potatoes:
A simple, step-by-step breakdown
Clean the goose, pat dry, and season generously with salt, pepper, thyme, and marjoram.
Stuff the cavity with onion, garlic, and apple.
Place the goose on a roasting rack in a large roasting pan.
Pierce the skin (not the meat) with a fork to help release fat.
Roast at 180°C (350°F) for 2–2.5 hours, turning occasionally.
Collect melted goose fat from the pan during roasting and reserve for potatoes.
Toss potatoes with goose fat, salt, pepper, rosemary, and paprika.
Add potatoes to the roasting pan during the last 45–60 minutes.
Roast until the goose skin is crispy and the potatoes are golden and aromatic.
Let the goose rest for 10–15 minutes before carving.
Recipe Notes :
For extra crisp skin, pat the goose dry and roast uncovered.
Add garlic, paprika, or caraway seeds for classic Hungarian aroma.
Use rendered goose fat to enhance the potatoes’ flavor.
Rest the roasted goose before carving for juicier slices.
Add root vegetables for a richer Hungarian-style roast platter.
