Alternate fat for cooking potatoes in?

[OhYouMerryLittleKitten]

Having to scrap the goose fat idea. Is lard going to be ok? I want lovely crunchy scrummy potatoes.

Ahh, that's a good idea, I could use my little oven as the don't panic if its cooked too soon oven.

Any kind of fat from meat is lovely. I usually use the fat from the bird itself around halfway through cooking so there's enough left to make gravy at the end :)

Bartlett Rooster potatoes are amazing.

I'll have to make a list of potential potatoes as its always a bit random as to what appears in the shops the week before.

Please try Trex... just like goose fat and a fraction of the price.

And totally agree re bashing up par-boiled potatoes and having oil really hot.

A new contender! I might try that this weekend!

Agree with parboiling then tossing potatoes, but before going into hot oil, crispiest potatoes should be shaken a few at a time in bag with powdered mustard (flour will do, mustard crunches more (and no hot flavour).

Mustard? That's a new one. Are you sure it doesn't go hot? I'd love it but I'm not sure about others.

You are all being very kind about my thread title

That's because we're too busy drooling over mental images of crispy roast potatoes to worry about grammar!!

Lard is great for roast spuds. You can a pat for under 50p too.

King Edwards potatoes make fantastic roasties. I parboil, then add them to a tray of hot light olive oil and Crisp'n'dry (rapeseed oil)

You can start them on a hot temperature and whack it up for the last 15 mins or so to crisp them really well by which time your turkey will be out of the oven, resting. I would do parsnips at the same time, and as I have a traditional oven, on the top shelf where it is hottest.

I use king Edwards for roasting too. In lovely, cheap lard. They don't come out so well if I do them in oil (of any description).

Sometimes, I use bacon fat rather than normal lard. DH says these are always the most delicious roast potatoes. I pour the fat into a jar every time I make bacon for breakfast (about once a week/fortnight) and keep it in the fridge. When I've got enough I use it for potatoes (or sometimes for refried beans).