Which fat to use for roast potatoes ?

[WildRosie]

I haven't made my own RPs for years but I seem to remember using beef dripping when I did and getting a good result. I believe goose fat is either traditional or fashionable. I think my late Mum just used sunflower oil. I don't think I have used either of the latter two.

What do you prefer to use, assuming their are no dietary or budget considerations ? Thankyou.

I always use beef dripping ...it works really well.

Goose fat for me. My sister would good results with Crisp n Dry but I've not tried it.

Beef dripping here! Waitrose do a big jar for £1.

Lard for me

Duck fat gives a better flavour than goose in my opinion, but beef dripping beats them both, for colour, flavour and sheer yumminess!

If you use Maris Piper potatoes you will get crispy roasties.

I don't use any animal fat to cook roast potatoes.
I boil potatoes, drain the water, give the pan a shake to get them a little messed/fluffed up . Then put them in a heated up tin that contains Rapeseed oil . They go nice and crunchy.

The best ever roast potatoes are unboiled spuds which are chucked in an air fryer with a dash of flour, salt and pepper and 1 tablespoon of sunflower oil for 45-60 mins.

lard

Rapeseed oil. I did do goose fat, nice but too heavy in my opinion.

Thanks everyone. I admit I would never have considered using lard - I thought the flavour might be too strong. However, I recall Hugh Fearnley-Whittingstall saving rendered pork fat (essentially lard) for RPs.

I've always used veg oil. Par boil. Fluff up in a sieve. Dust with flour then roast. Perfect crispy and delicious every time. In fact, I want some now!

I use sunflower oil. I preheat in the oven for ten minutes so it is good and hot.

However, what really makes the difference is doing the parboiling stage in my instant pot. The potatoes insides get nice and soft, but they don't absorb much water so they get really crispy. Best roasties I've ever made.

So, my recommendation is cheap oil and an expensive gadget.

Can beef dripping be used to cook or fry anything else ? I know fish and chips shops used to use it but tend to go for deodorised fats now. Likewise, I wouldn't know what else to do with duck or goose fat.

Prepare to be horrified WildRosie..I apologise!! Beef dripping on hot toast is a magical experience!! Truly it is ...not so good for the old arteries but you know in moderation!! And add the jelly pieces too...it is a perfect treat,it melts and goes gooey and drips down your chin so not something to share in company either!

Ghee!! Honestly, they are amazing!

Duck fat. We have a roast duck for Christmas dinner, render all the fat from it - masses - and that does all our roast potatoes for the rest of the year.

I generally use vegetable oil. And duck or goose fat for a special day like Christmas. Either way make sure the fat is HOT before adding your par boiled potatoes with roughed up surfaces.

Olive oil works well. @callmecordelia How long do you give them in the IP before boiling?

I'm with @Sallycinammonbangsthedruminthe - dripping on toast with loads of salt is gorgeous but artery clogging

Goose fat for me, and Maris Piper potatoes.

Olive oil or sometimes groundnut oil plus lots of butter. I have tried goose fat and other animal fats but they just taste dirty to me.

Beef dripping with dark meats and goose fat with chicken or turkey.

I use rapeseed or sunflower oil my roast potatoes are the dogs doodahs

Olive oil works great if you want veggie roast potatoes, otherwise duck fart is the best, followed by beef dripping