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 do the potatoes next to the meat, so if I've used some olive oil for the meat, the potatoes are then cooked of a mixture of olive oil and the meat juices. Tried goose fat once, was very disappointed, tasted too greasy.

Meh, any fat makes great roast tatties except olive oil. I use normal vegetable oil. Fats like duck or goose are good for special events but good old veg oil does it for me.

A few times when I have oven-baked pork and beef meatballs, I have filtered and kept the considerable amount of fat that's been exuded. The sun-dried tomato version produces a pale orange dripping ! I've used that, plus a little olive oil, to make Parmentier potatoes.

@Callmecordelia Thank you! That’s a great tip for freeing up hob space on Christmas Day.

Goose or duck fat, and King Edwards, they're fluffier and more starchy than Maris Pipers and are at their best from now until about Feb. Boil until they're almost dissolving, then drain and leave them until they've steamed dry.

Hot fat in about 180° oven, baste then when you put them in, spinkle of Maldon and turn after half an hour.

Every single person that's eaten my roast potatoes acknowledges their superior nature!

(Even my Albert Roux trained chef friend!)

Cold pressed rapeseed oil......hands down the best I've used and I've tried everything!

I do use lard for pastry amd in Mexican cookery, but think goose or duck fat has a more deeply savoury umami that works best with potatoes.

used to swear by goose or duck fat but since acquiring a veggie i do them in ghee very happily :)

I tend to use goose fat or duck fat if I have either available (I buy the goose fat, sometimes I have bought duck fat or saved it in the fridge from a roast duck).

If I have neither, I will use olive oil.

The debate goes on. Assuming one has leftover RPs (probably not likely!), can they be satisfactorily reheated or otherwise rehashed into something else ? I suppose they could be mashed up with other leftover vegetables and fried in a buttery pan.

I fry up any leftovers to have with bacon and eggs, makes the best Monday brunch.

Lurpak. Par boil, shake in the pan, melt the butter in a baking pan and coat potatoes.

Baste frequently. Heaven itself.

Goose fat usually, but beef dripping is good.

The key is to parboil then in advance, drain into a colander and then leave them to go completely cold. Warm the fat in the pan and then add the cold boiled potatoes. They go much crispier that way.

Would beef dripping be suitable for other roasted vegetables, or would they need a more subtle fat so their flavours aren't masked ?

I used goose fat for years, which although they cooked the potatoes really nicely, they didn't have that CRUNCH that my mum's roasties did and which I was hankering after. She always cooked hers in lard, which I didn't even think still existed, but I found it really cheap in Asda and tried that instead. Still not as good as my mum's (goodness knows what her secret was!) but pretty close. And much, much cheaper than goose fat too!

@WildRosie I do my parsnips in beef dripping and a squeeze of honey. The savouriness works well with the sweet.

Parboil spuds.

Drain and scuff.

Let them cool/dry a bit.

Dredge with semolina.

Roast in dripping.

Loverly.

The debate goes on. Assuming one has leftover RPs (probably not likely!), can they be satisfactorily reheated or otherwise rehashed into something else ? I suppose they could be mashed up with other leftover vegetables and fried in a buttery pan.

I often gather all of the Sunday roast left overs, roast spuds included, stir fry them in a deep pan with curry spices & throw a jar of curry sauce, tinned tomatoes & a bit more spice to your taste over them to make a "Sunday curry"

As for fat to roast the rest of your veg in, I personally favour butter fir other veg, I think beef fat would be too strong for most veg

Fascinating subject, all this roasty stuff. Hope I remember at least some of it when I do RPs next time.