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

My partners mums roast potatoes are amazing, best I've had. She uses stock, white wine and dash of oil. Soft on the inside and crispy on the outside

My Nana used to have a bowl of lard she just re used and re used I think it had been in her kitchen for as long as I could remember everything tasted amazing in her house

Goose fat in roasting tin in oven to get hot whilst par boil potatoes, drain and shake up, teaspoon of flour, shake up again. Put into roasting tin with hot oil. Turn potatoes to ensure fully coated. Then in oven turning every 20 mins until ready

I do prefer them done in goose fat, but I've been guilty of allowing them to swim in it resulting in soggy roasties. This year I'm going to gently brush each fluffed up spud to achieve peak crispiness!

I use both goose fat or vegetable oil depending on what I have on hand and honestly I don't notice any difference in the potatoes.
It's how you cook them, how hot your roasting dish is and the temperature of your oven.

Also the potato prep is key. So parboil, and bash around so the edges get soft and fluffy which makes the perfect crisp when cooked.

Having spent years farting around, the best way is to pop to a supermarket and but some Aunt Bessies roasties in duck fat. Top of the oven at top temperature for 40 minutes, baste once.

Oil. I have for years followed the duck/goose fat gospel, but ran out a few Sundays ago and used olive oil. Much nicer - crisper and more golden in colour.

There’s something vaguely liveresque about goose fat that puts me right off. A King Edward spud, boiled for 10 minutes then drained and bashed a bit to fluff it up, left to dry out and cool for a few mins then salted and tipped into a pan of v hot olive oil and the oven door slammed shut. After 20 mins give them a good shake and leave for another 20.

I remember watching a TV program comparing oil, goose fat and lard a few years ago. All I remember is oil crisped the best whilst goose fat had a better flavour. Personally I'm all for oil as I like to use herbs to flavour my spuds.

Fluffed up with goose fat for Christmas Day and special occasions! If it's just me and DP I wouldn't bother.

Goose fat and rosemary here.

It has to be beef dripping every single time. There is no alternative as far as I'm concerned

Goose fat.
Salt.
Herbs.
Garlic.
Wholegrain mustard.

Shake it all up.

The best.

My preference is beef dripping with rosemary and garlic but each to their own.

Goose fat for Christmas oil the rest of the time. I find it's the par boiling that makes them crispy and as long as they're crispy I don't care what's on them

Oil is always best.

Lard

Haven’t done them in lard for years but it definitely made the best ones

depends..on who cooks them n what sorta potato.avoid the scene entirely.I am fussy enough id ratther not eat them than endure crappy attempts-lidls frozen deluxe goosefat roasts are tremendous.really.

Goose fat

Normally beef dripping. Always. However I have been saving and freezing chicken fat and juices this year. Separating the juices for gravy and keeping the fat in case they make good roasties. I have enough for a test run

Oil always.
A gooses life is worth more than some roast potatoes. And oil works well anyway.

We just do them in oil as I found it makes no difference. Our roast potatoes are always great which I think is more to do with the type of potato and letting them steam for a while in the colander before you shake them and put them in the hot oil with salt, pepper and herbs. We also make them a little smaller than what you usually see. Makes them fluffy inside and crispy outside.

Whatever Aunty Bessie uses . . .

Goose is winning

So people who use garlic, herbs can I also ask - when/where/how do you put them in? I usually do hot tray of oil/fat and Chuck them in there with salt. Do you put the extra bits in the pan?