Perfect veggie roasties

[MummyPig24]

How do you get your roast potatoes perfectly crispy and fluffy without using duck/goose fat. For everyday roasties I use olive oil but dh is adamant he wants to use duck/goose fat to get the best roasties this Christmas. But my brother is coming for dinner and I would have to make his potatoes separately as he is vegetarian and I don't have space in the oven for different trays.

This is my receipe for perfect roast potatoes each time X olive oil does not heat to the right temperature to make perfect roast potatoes :) if you want traditional ones omit the rosemary and the garlic

INGREDIENTS

Potatoes (king Edwards work well) I use two/ three small ones per person
Fresh Rosemary - 3 sprigs
Garlic Bulb cut in half side ways (optional)
Sunflower oil, Goose fat or duck fat
rock salt

METHOD

Prep: 10mins, Cooking Time: 40-50 Hours

Pour a generous amount of oil or add the fat to a heavy based baking tin, add the rosemary and the garlic, place into the oven whilst it heats to 180 for a fan oven or 200.
Peel the potatoes and chop into halves if small or quarters if large
place into cold water and wait until it reaches the boil, allow to boil for two minutes and drain the potatoes
take the fat from the oven (your oven should have reached temperature by now)
place the potatoes carefully in the oil, turning so throughly coated in oil
place in the oven for 20 minutes and turn, gently spoon oil over the potatoes
cook for a further 20 minutes until golden brown
Drain the potatoes in some kitchen roll to remove the excess fat and serve, i sprinkle rock salt on top before serving

I need to add to that receipe you need to shake the potatoes once they come out of the boil... The more you shake the better the crispy ness :)

This is from a little book I wrote for my OH so he could make my food :) when we first met and it works every time x

Well I'm quite happy with mine thanks, Ellie, and I use olive oil and a little bit of butter for extra crispiness. So yes it does heat high enough. And if you Google "olive oil roasted" potatoes, you'll see that lots of well known chefs make them too.

I just googled olive oil roast potatoes and yep, lots of chefs do use it. I stand corrected on my first post here. I think the real trick us probably par boiling them enough and serving really fresh out of the oven....

I used coconut oil the other day and they were delicious.
Same method re par boiling, draining and giving them a shake. I let mine drain for quite a while though so they're much drier but have never coated them with anything.

Do they taste coconutty fieldfare? Never tried it and am curious.

Not ever so, no. A bit of a nutty tang but not full on like a bounty bar :)

They sound quite nice. I'll give it a try. I was planning to get some coconut oil.

Wow, lots of tips and ideas to try, thank you. I think we will be eating a lot of roast potatoes over the next few weeks!