Roast Goat with Potatoes Recipe: A Hearty Traditional Dish for Your Family
Category: Main Courses
Serves: 4
If you’re craving a hearty, flavorful meal that showcases the richness of goat meat, this roast goat with potatoes recipe will leave your taste buds satisfied. With tender chunks of capretto (young goat) roasted to perfection, accompanied by golden, crispy potatoes infused with aromatic herbs, this dish makes for a wonderful family dinner or a special occasion meal. Below, we’ve provided a detailed recipe with all the steps and ingredients you’ll need to make this authentic and delicious dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Goat (Capretto) | 1 kg |
| White wine | 750 g |
| Water | 400 g |
| White onions | 100 g |
| Carrots | 180 g |
| Celery | 180 g |
| White wine vinegar | 10 g |
| Potatoes | 500 g |
| Extra virgin olive oil | 50 g |
| Salt (to taste) | q.b. |
| Black pepper (to taste) | q.b. |
| Rosemary | 1 sprig |
| Sage | 1 sprig |
| Bay leaves | 3 leaves |
| Juniper berries | 2 berries |
| Black peppercorns | 2 whole |
Instructions:
Step 1: Preparing the Goat Meat
To begin, the first step in making roast goat with potatoes is to prepare the capretto (goat). Start by removing any visible fat from the meat. This will ensure that the meat doesn’t become too greasy during roasting and will allow the flavors of the herbs and spices to permeate the meat. Cut the goat into medium-sized pieces, making sure they are not too small, as they need to cook evenly and retain their juiciness.
Step 2: Marinating the Goat
Next, prepare the vegetables for the marinade. Peel and roughly chop the carrots, celery, and white onions. These vegetables will not only help tenderize the meat but also infuse it with additional flavor. Place the chopped vegetables into a large bowl and add the goat meat to the mix.
For the herb marinade, bundle together the rosemary, sage, bay leaves, and juniper berries using kitchen twine. Add the whole peppercorns to the bundle for an extra kick of flavor. Place this herb bundle into the bowl with the goat and vegetables.
Once everything is combined, pour in the white wine and water, ensuring the meat is fully submerged. Drizzle the white wine vinegar over the mixture and stir everything together. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for 12 hours. This slow marination process will allow the goat meat to absorb the aromatic flavors from the herbs and spices, resulting in a rich, well-seasoned roast.
Step 3: Prepping the Potatoes
While the goat marinates, you can prepare the potatoes. Begin by washing the potatoes under cold water to remove any dirt or debris from the skin. There’s no need to peel them, as the skin will help hold the potatoes together while roasting and add a crispy texture.
Once washed, cut the potatoes into bite-sized pieces. Spread them evenly in a large baking dish. Drizzle the extra virgin olive oil over the potatoes, ensuring they are evenly coated. Sprinkle salt and freshly ground black pepper to taste. Then, add a handful of the herbs from the marinade, such as rosemary and sage, for that wonderful herbal aroma and flavor.
Lastly, splash the potatoes with a tablespoon of the white wine vinegar, which will help them achieve a crisp exterior while roasting.
Step 4: Roasting the Goat and Potatoes
Now that your goat and potatoes are prepared, it’s time to cook. Preheat your oven to 200°C (390°F) for a static bake setting. Transfer the marinated goat pieces and the vegetables into a large baking tray, ensuring the meat is well-arranged.
Place the baking dish with the potatoes in the oven and roast both the goat and potatoes at the same time. The roast goat should take about 60 minutes to cook, but it’s important to check on it halfway through. Turn the pieces of goat around to ensure they roast evenly on all sides and do not dry out.
The potatoes will roast to a golden brown and become crispy, absorbing the flavors of the olive oil and herbs. Stir the potatoes occasionally to ensure they cook evenly and develop a nice, crispy texture on all sides.
Step 5: Serving the Roast Goat with Potatoes
After about 60 minutes, the roast goat should be tender and fully cooked, with a delicious golden-brown crust on the outside. The meat will be juicy and infused with the rich, aromatic flavors from the marinade. The potatoes will be perfectly crispy on the outside and soft on the inside.
Serve the roast goat with the roasted potatoes immediately, ensuring you distribute the flavorful vegetables and juices from the roasting pan for extra flavor.
This dish pairs wonderfully with a light salad or a side of steamed green beans for a balanced and satisfying meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 350 mg |
Tips for Perfecting the Roast Goat with Potatoes:
-
Marination time: For the best flavor, be sure to marinate the goat for the full 12 hours. This step is crucial in ensuring that the meat absorbs all of the herbal and aromatic flavors.
-
Temperature and time: Keep an eye on both the goat and potatoes while roasting. The goat should be cooked until it’s fork-tender, and the potatoes should be golden and crispy.
-
Adjust seasoning: Feel free to adjust the seasoning to your taste. You can add more salt, pepper, or even a pinch of chili flakes if you like a bit of heat in your dish.
-
Herb variations: While rosemary, sage, and bay leaves are traditional for this recipe, you can experiment with other herbs like thyme or oregano to personalize the flavor to your liking.
This roast goat with potatoes is a deliciously hearty and comforting dish that’s sure to impress. It’s a perfect way to bring a taste of Italy to your dining table, offering tender meat, flavorful herbs, and crispy roasted potatoes in one irresistible meal. Enjoy!
