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Roast Goose With Browned Potatoes

1 goose (9 to 11 pounds)

4 to 6 large potatoes, pared and cut into halves

Salt and pepper


Trim excess fat from goose. Rub cavity of goose lightly with salt. Fasten neck skin of goose to back with skewer. Fold wings across back with tips touching. Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Roast uncovered in 350° oven until done, 3 to 3½ hours, removing excess fat from pan occasionally.

One hour and 15 minutes before goose is done, place potatoes in roasting pan around goose. Brush potatoes with goose fat; sprinkle with salt, pepper and paprika. If necessary, place a tent of aluminum foil loosely over goose to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose and potatoes on heated platter. Cover and let stand 15 minutes for easier carving. Garnish with kumquats and parsley if desired.

Note: To carve, remove the wings and legs. Cut away each breast half in one piece. Slice the breast meat, thighs and drumsticks into smaller portions.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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