OhYouMerryLittleKitten
Thu 13-Dec-12 20:13:45
Having to scrap the goose fat idea. Is lard going to be ok? I want lovely crunchy scrummy potatoes.
Yes about an hour for potatoes and parsnips (I don't parboil parsnips) and maybe 45 mins for sausages.. I put potatoes on top shelf which is hottest in my oven. If parsnips or sausages start looking like they're done, I take them out, put in serving dish, cover in foil and put back in bottom of oven.
OhYouMerryLittleKitten
Thu 13-Dec-12 22:04:32
Ahh, that's a good idea, I could use my little oven as the don't panic if its cooked too soon oven.
Any kind of fat from meat is lovely. I usually use the fat from the bird itself around halfway through cooking so there's enough left to make gravy at the end 
Bartlett Rooster potatoes are amazing.
OhYouMerryLittleKitten
Thu 13-Dec-12 22:10:37
I'll have to make a list of potential potatoes as its always a bit random as to what appears in the shops the week before.
lilolilmanchester
Thu 13-Dec-12 22:13:29
Please try Trex... just like goose fat and a fraction of the price.
And totally agree re bashing up par-boiled potatoes and having oil really hot.
OhYouMerryLittleKitten
Thu 13-Dec-12 22:14:31
A new contender! I might try that this weekend!
Agree with parboiling then tossing potatoes, but before going into hot oil, crispiest potatoes should be shaken a few at a time in bag with powdered mustard (flour will do, mustard crunches more (and no hot flavour).
OhYouMerryLittleKitten
Thu 13-Dec-12 22:30:36
Mustard? That's a new one. Are you sure it doesn't go hot? I'd love it but I'm not sure about others.
OhYouMerryLittleKitten
Thu 13-Dec-12 22:32:11
You are all being very kind about my thread title 
AlohaMama
Thu 13-Dec-12 22:43:55
That's because we're too busy drooling over mental images of crispy roast potatoes to worry about grammar!!
Jux
Thu 13-Dec-12 23:07:55
Lard is great for roast spuds. You can a pat for under 50p too.
girlywhirly
Fri 14-Dec-12 07:45:51
King Edwards potatoes make fantastic roasties. I parboil, then add them to a tray of hot light olive oil and Crisp'n'dry (rapeseed oil)
You can start them on a hot temperature and whack it up for the last 15 mins or so to crisp them really well by which time your turkey will be out of the oven, resting. I would do parsnips at the same time, and as I have a traditional oven, on the top shelf where it is hottest.
I use king Edwards for roasting too. In lovely, cheap lard. They don't come out so well if I do them in oil (of any description).
Sometimes, I use bacon fat rather than normal lard. DH says these are always the most delicious roast potatoes. I pour the fat into a jar every time I make bacon for breakfast (about once a week/fortnight) and keep it in the fridge. When I've got enough I use it for potatoes (or sometimes for refried beans).
