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 use King Edward potatoes which are par boiled and sometimes do them a tad too much and shaken to rough them up. I generally use oil (whatever is to hand maybe adding some flavoured oil garlic or chilli)
I think the secret is keeping the oil hot at all times. I use my Le Cruset roaster which after heating in the oven I place it on top of the stove with heat on to keep oil hot and then put potatoes in and toss in the hot oil. Put in oven. I got this from Delia Smith I think. DH loves my roast potatoes. I once used the fat from a roast of beef and they were really good.

@Mrsjayy

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

My granny had a bowl like this. Any fat leftover from frying was poured into the bowl. Very tasty but not exactly healthy.

Vegan so use extra virgin olive oil. Leave skin on potatoes. Sprinkle with garlic power, salt and pepper before roasting,

Maris Pipers , good sized oval ones . Peel , cut into 3 with a T shaped cut
Par boil till you get the outer 1cm going opaque .
Drain, give them a shake up
let them go cold

Hot sunflower oil ( I filter it back in the bottle ) best done with not 'new' oil.
About an inch or so in a heavy pan (none of this Nigella foil tray malarky here)
Baste , turn. Drain out the oil at the end and give a bit longer to go crispier .
No garlic or herbs

At Easter I tried Freeze Ahead roast potatoes , it said steam 7 minutes no longer and roll in oil then open freeze .
It wasn;t long enough and they weren't all crispy .

So Chrstmas ones will be on the day .

Beef dripping all the way... You'll never look back. Crunchy, tasty and you can keep most of the fat for next time too!!

Goose fat, definitely. I use that all year round now. Also after parboiling I wait until all the steam has gone then coat them in flour and sea salt, warm the fat in a hot oven before putting them in. Delicious!

Beef dripping, goose fat or duck fat. Semolina for crunch, plus bashing the par-boiled potatoes to crush the edges for extra crunch. Generous sprinkling of salt.

Some of the ideas here aren't very practical unless you only want one or two potatoes each. If I'm going to scratch the parboiled potatoes individually all over with a fork and fry them one by one in a pan then I won't get much else done on Christmas Day!

Luckily, parboiling Maris Pipers for slightly too long, letting them cool and steam dry in the colander, shaking to roughen them before adding them to shitloads plenty of fat preheated in a heavy roasting tin in a hot oven, turning them so all sides are coated, before roasting until crunchy and golden, works well for us.

The fat can be goose fat, lard, dripping or a high smoke-point vegetable oil like rapeseed or sunflower (this is what we normally use here). Never olive oil though; that's just wrong.

Oh, and the problem of the potatoes lowering the temperature of the oil when they're added can mitigated by putting the roasting tin over a medium heat on the hob while you're turning the potatoes in it.

My granny had a bowl like this. Any fat leftover from frying was poured into the bowl. Very tasty but not exactly healthy.

Nope a heart attack in a bowl!

Oil. Finish with butter.

Parboil for two minutes longer than you think they need, drain them and let them cool and cook them in a mixture of rapeseed and butter.

Either duck fat or beef dripping gives much better flavour than oil or even goose fat.
I par boil for 8 minutes, drain, shake them in the pan to rough up the surface of the potatoes (they brown and crisp better) then put into preheated very hot duck fat, in a 200C fan oven, scattering a little fresh finely chopped rosemary from the garden over the top.
Turn them over after 20 mins, then give a further 15 to 20 mins to finish browning. Yummy!

I use oil and butter.
I use goose fat if we've had goose ( very infrequent) or when dairy allergic DN is here at Christmas.
I don't like the pots to taste fatty and I find they can do a bit with the goose fat ( that is possibly poor technique ).

Parsteam for 12 mins. Drain water out of lower pan, tip potatoes in, a good sprinkle of sea salt flakes, lid on and give a good shake. They should be fluffy around the edges. Keep lid on while heating a deep roasting tray with veg oil in for about 15 mins. Tip potatoes in, give a good stir around and roast for about 45 mins at 180 fan, turning them a few times. I sometimes turn the oven up to max for another few mins while I carve the meat and make the gravy.

Defo goose fat!

I do oil the rest of the year and look forward to them on xmas day roasted in goose fat mmmmm.

Oil but not olive oil (unless you want that flavour)

Occasion in with the beef they do not crisp but the flavour is lovely (though a bit rich can only then eat two)