Alternate fat for cooking potatoes in?

(38 Posts)
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.

PenguinBear Thu 13-Dec-12 20:23:20

I use oil in mine and they always turn out beautifully... I always just make sure oil is sizzling.

Lard is fine. Or vegetable oil. My mum shakes a bit of flour over the cooked, drained potatoes before tipping them in the fat and they are always really crispy.

DameFannyGallopsBEHINDyou Thu 13-Dec-12 20:31:43

Olive oil brings them up good and crispy - strangely enough a tip from Michael Caine who's as far from a vegemetarian as I can picture...

nellyjelly Thu 13-Dec-12 20:32:31

Agree re olive oil. Delicious.

DorsetKnobwithJingleBellsOn Thu 13-Dec-12 20:33:09

Olive oil.

NatashaBee Thu 13-Dec-12 20:42:39

I think it's more about getting the oil/fat as hot as possible. I usually use cooking oil and put it in the oven for 20 mins to heat prior to putting the potatoes in - always crunchy. Make sure you baste them often.

Never tried olive oil though, might have to give that a go.

bureni Thu 13-Dec-12 20:45:53

Peanut oil is also very good but expensive, for the taste its worth it.

Bunbaker Thu 13-Dec-12 20:48:04

I always use oil as well. I actually did a blind tasting by doing half my roasties in goose fat and half in olive oil. No-one could tell the difference.

Pedant alert: It is alternative not alternate.

ceeveebee Thu 13-Dec-12 20:58:15

I always find olive oil to make the potatoes soggy, I don't think it can cope with high temperatures. But maybe it's just me.
I use groundnut oil all year round, goosefat at Christmas

Sunflower oil, nice and hot. And rough up the parboiled potatoes - drain them, put them back in the pan, hold the lid on and shake about! Lovely and crispy!

OhYouMerryLittleKitten Thu 13-Dec-12 21:04:19

I don't think I'll try olive oil. We normally use sunflower oil but I wanted them to be super special.

So, if the trick is to get it super hot then do I need to do them in a separate oven to the stuffing and pigs in blankets? Take my turkey out to rest, porky things in that oven and potatoes in little oven? Where do my parsnips go?

I'm normally laid back about it but we've guests this year.

No you can do them lower. Just so long as you don't put the ptatoes into cold or tepid oil. It doesn't have to b super-hot, just oven-hot IYSWIM?

DameFannyGallopsBEHINDyou Thu 13-Dec-12 21:11:21

Parsnips can go at same temp as the potatoes, and it's not so much that the oven has to be super hot as that the oil needs to be hot before you put the potatoes in to avoid sog.

So as you would with Yorkshire pudding, take the turkey out before turning the oven up, heat the oil, scuff the spuds in the colander and straight in the hot pan.

I cook mine in lard. They're delicious.

Anifrangapani Thu 13-Dec-12 21:13:05

Clarified butter. You can get it really hot without burning.

MrsDimples Thu 13-Dec-12 21:19:41

Butter. Lots & lots of it.

AlohaMama Thu 13-Dec-12 21:20:13

As everyone says just heat up oil in the oven before adding the potatoes. And if you're par-boiling them, once they're drained give the saucepan a little shake to bash them up a bit, makes the outsides nice and crispy.

SantasLittleControlGeek Thu 13-Dec-12 21:20:15

It's not so much the oil as the way you cook them that gives them a lovely fluffy interior and a crisp, crunchy outside. I boil mine for 10 minutes, so that they are just starting to go soft on the outside. Then drain, put the lid back on, and gently bash them around in the pan to break them up a bit. Then stick them in a really hot oil of your choosing (I'm another olive oil advocate but I see you'd rather not - any will do) and roast for 20 minutes a 180 - 200 depending on how well your oven does.

ceeveebee Thu 13-Dec-12 21:20:30

I heat the tray with the oil in for 10 minutes while potatoes parboil, then drain and give pan a good shake to rough up edges, put in hot oil

Carrots and parsnips I put in cold oil on same temperature (190-200)

DewDr0p Thu 13-Dec-12 21:20:46

Goose fat is amazing but olive oil also works really well. Get it smoking hot (ideally use a roasting tin that can go on the hob and whack the heat up under it) tip in your parboiled roughed up spuds and baste well with the sizzling fat.

OhYouMerryLittleKitten Thu 13-Dec-12 21:22:38

Oh, brain melt!

No idea now! Perhaps dh will have to eat lots of different potatoes this weekend!

So not super hot then. Cos I need my sausages not to be cindered!

OhYouMerryLittleKitten Thu 13-Dec-12 21:25:35

Oh no!

Parsnips cold oil.
Potatoes sizzling oil.
All in at 200 with sausages and stuffing.
Type of oil to be determined?

Which potato. Normally do riverford, but their potatoes tend to be random white ones not ideal roastie sorts.

DewDr0p Thu 13-Dec-12 21:27:16

Potatoes are even better done on 220C I think (sorry OP) - but you could cook all at 200 and then maybe give the spuds a last 10 min blast on 230 to get them super crunchy. I give mine a good hour btw.

OhYouMerryLittleKitten Thu 13-Dec-12 21:39:18

How long do you do them for? I suppose that's quite important!

ceeveebee Thu 13-Dec-12 21:42:20

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.

BertieBotts Thu 13-Dec-12 22:06:25

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 smile

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.

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!

Showtime Thu 13-Dec-12 22:28:41

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 blush

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).

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