Best roast potato??

[Anxioustoddler]

Help settle a boring argument on a Sunday evening.

DH thinks potato’s should be done in oil always, I think goose fat is better and we deffo have to have it that way for Xmas day. We’re still a month away and the domestics have begun!

So please tell me, Christmas Day do Potato’s taste better in....

Goose Fat - YANBU
Oil - YABU

I find they crisp better with oil.

Goose fat- yuk. Awful taste

I know all the chefs swear by goose fat but I’m not a fan. Olive or rape seed oil here and loads of salt. And pre boil to the point where you think you’ve totally messed it up and it’s going to be mash

Goose fat here

Goose fat here and a dusting of tumeric

Also not a fan of goose fat. I use a mixture of rapeseed oil and butter. Heat that up before tossing in well parboiled potatoes.

Goose fat here to. Dusted in flour of extra crispness

Vegetarian so use oil. Have used goose fat in the past but actually didn't make a huge amount of difference to the potatoes. Very hot oil, cold parboiled potatoes and a couple of quartered onions, some garlic and a dusting of decent salt. Perfect.

Oh and semolina dusted on the cold potatoes before adding to hot oil can make a nice crunch.

We’ve just had a practice Christmas dinner after putting up our trees and I did them in oil with the carrots and parsnips to cut down on the amount of pans used and they were excellent , so I will go with oil .

It's a fucking potato!!!!!!! It's just dinner!!!!! It's not worth arguing about. Oil obvs

Lard on special occasions here but I use rapeseed or sunflower oil normally. I've never tried goose fat.

Geese are amazing birds you know.

Nigella's recipe with a dusting of semolina on the parboiled spuds, salt then roasted in shitloads of-- goose fat.
I find it has a clean but rich flavour, although I haven't tried the stuff in jars. We often have a roast goose for Christmas and I save the fat from that; there's generally a couple of pints of it.

Lard is the rendered fat of a cow. Nice for the cow, not

Duck fat mixed with sunflower oil. Better flavour than goose but the duck fat on its own doesn't provide enough crunch. A dusting of semolina helps too.

Definitely goose fat wouldn't have them any other way!

Heston’s, a mixture of oil and beef dripping plus lots of pissing about. Amazing!

I do beef dripping

Oil and butter

Lard ( which is rendered pig fat, not beef)

Oil.

They taste awful in a St. Stephen's Day sandwich if cooked in goose fat.

It's not just about the oil. There's also the potato variety, the length of parboil, what you do to them after boiling and the seasoning to consider.

I like serious research on this topic:
www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2009/dec/17/best-roast-potato-recipe

I like goose fat myself.

Lard ( which is rendered pig fat, not beef)

And essential for the most amazing shortcrust pastry

Waitrose frozen, I’m not fainting about!