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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.

ArbitraryUsername Fri 14-Dec-12 09:09:59

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).

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.

Jux Thu 13-Dec-12 23:07:55

Lard is great for roast spuds. You can a pat for under 50p too.

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!!

OhYouMerryLittleKitten Thu 13-Dec-12 22:32:11

You are all being very kind about my thread title blush

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.

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 22:14:31

A new contender! I might try that this weekend!

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 22:10:37

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.

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 22:04:32

Ahh, that's a good idea, I could use my little oven as the don't panic if its cooked too soon oven.

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 21:39:18

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

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 21:25:35

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.

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!

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.

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)

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.

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.

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

Butter. Lots & lots of it.

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

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

ArbitraryUsername Thu 13-Dec-12 21:12:16

I cook mine in lard. They're delicious.

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.

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