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.

Lots of preferences here and it seems there isn't really a wrong fat to use, apart from the preference of avoiding cooking oil as it apparently doesn't get hot enough.

Bread and dripping was a delicacy of my parents' youth, so early 1940s onwards. Keith Floyd was a fan too.

For those of you who can't find dripping in the supermarkets, most independent butchers sell it, perhaps their own 'blend'.

Any fat. It’s down to the potato. And seasoning and i love rosemary on mine.

No one has suggested coconut oil. I always use that super delicious better than. Just oil. Although we are veggie so haven't tried with animal fat.

Don’t the potatoes taste of coconut though? I can’t imagine anything worse!

I think it must taste a bit coconutty and I wouldn’t like that in a roast potato.
I use it for baking and cooking sometimes and can taste it but I use it in things that it’s okay to have that as a flavour. IMO a r.p shouldn’t taste of coconut!

When I want to make really incredible roast potatoes, duck or goose fat is the way to go. I am a Felicity Cloake devotee, all the way:

www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/20/how-to-cook-perfect-christmas-dinner#roast-potatoes

What ever you use, let the spuds dry out thoroughly, or the fat won't stick.

I wonder if anyone is having roast potatoes tonight because of this thread ? (I'm not - mixed grill tonight).

I am! Gammon, cheesy leeks, kale and good ol roasties

Olive oil.
We're having allotment roast potatoes with fish fingers tonight.

They have a different taste I guess. A little nutty. They definitely don't have a strong coconut flavour I can see why that sounds horrible!! 😂
If you have lots of roast veg too it's a great combo.

@MustardScreams that is my favourite but i have spinach Im not a kale fan.

Tuck in. Early night for me.

I use lard for 50 weeks of the year then goose fat for 2 weeks of the year (around Xmas as soooo expensive to use all year)

I use olive oil to start with then add the beef fat at the end, to crisp up for another 30 mins .

I par boil mine in the instant pot too. 4 mins high pressure, qpr. 1 cup of water, drain and shake about. Roast in rapeseed oil...always perfect

Actually scrap that, 3 mins. 4 is when I make them for mash.

Lard

Goosefat is overrated

Oil. I used goose fat one Xmas and it didn’t really make them better. Just lots of oil to get them really crispy and turn them.

Olive oil, lovely and crispy. Maris Piper spuds preferably.
I always look at the packs of dripping/lard in horror and wonder who on Earth buys them. Now I know 😅

We use 2 tbsp of lard in the actifry with cut up, dried, uncooked Maris Pipers and they are SUPERB!! 😋

And yes I had them tonight. I used new potatoes because I was lazy. The verdict was normal potatoes are better. I like the red roosters.

I dry roast no fats

@RB68 sacrilege! You need the fat to help them crisp up and be delicious. Dry roasted will be... dry.

I part boil King Edward’s potatoes gently in salted water for 10 minutes . Toss around in a colander with a sprinkle of semolina and put into hot oil in quite a large roasting tin . Baste with hot oil and oven roast on moderate turning over regularly . Pour off most of oil ( can use for Yorkshire pud ) and allow to crisp up .