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

Duck fat. I make amazing roast potatoes. It’s on my CV.

Chicken fat for me 👌

I generally do sunflower oil, but my mum does beef dripping. Far more important is drying out the spud and keeping the fat sizzling hot. I don't actually think the fat matters that much.

I like a combo. Use oil day to day mixed with olive oil. For Christmas I like a jar of goose fat mixed with oil.

Parboiled potatoes is key. Also not cutting them too small. Also shaking them around a bit to make fluffy edges. Also generous salt.

We used beef dripping today for the first time and thought it was better than goose fat which we usually use.
Also, a crumbled vegetable oxo cube over the top of them gives a nice flavour.

Another vote for beef dripping!

Very hot lard is the best

Yep the potatoes have to be cold and go into sizzling hot fat.

I parboil mine in the ham water, so they soak up lots of salty, fatty goodness. I use oil or goose fat, honestly not a huge difference.

@joystir59

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

Lard is not the rendered fat of a cow.

Me and DH are vegetarian so use oil. Years ago I tried goose fat ones and thought they tasted horrible

Guaranteed method is to deep fry on low heat in vegetable oil for 15 minutes...Remove and let cool down then Deep fry on high heat till they float and brown...They’re basically fat chips and everyone likes chips 😀...All the goose fat in oven keep checking and turning, Too much effort and little reward...Big fat chips and keep the recipe to yourself 😎

Garlic oil and salt and pepper.

I use oil rapeseed or sunflower I did goose fat one Christmas they were horrible I have no idea what I did wrong they were just soggy and fatty

My mum used to do them in the fryer they were the dogs dodahs, she got rid of it a few years ago it was a sad day

Lard. Parboiled then shaken in a plastic colander to rough the edges and then into a bag of seasoned flour to coat therm. Left to cool then into hot lard and cooked on a hot heat for 40 minutes. Give the roasting tin a good shake halfway through cooking to make sure all the roasties get a good coating of lard and are not sticking.

Butter and marmite - you're welcome

Oil and rosemary for us. We tried goose fat and I really disliked the taste.

Goose fat or beef dripping here!

Goose fat 🤮. A mixture of oil and butter here. And normally a bit of garlic.

Rapeseed oil normally

Oh and to jump on and steal some knowledge..... the best potatoe to roast is?? 1st year hosting and I don’t want to muck this up x

Oh If it's your first year hosting stick to the roaster s you know don't faff about

Beef dripping here too.

Lard is v good. Oil, not unless I have to