Duck fat or Goose fat for roast potatoes.

[Pangurban1]

Does anyone know which of these is best for roast potatoes? I don't want the potatoes to taste strongly of fat.

[NattyNatural]

I like both, there's not much difference imo

[Pangurban1]

Ok. Thanks Natty.

[Higge]

Or a good quality dripping has great flavour.

[JamNan]

Both fats are very good for roasting potatoes (and parsnips) because they cook at a high temperature. They will not taste fatty or of poultry.

It can be reused too:
Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use.
Article by Clarissa Hyman

[gingerboy1912]

Beef dripping is also nice