Forgot to buy goose fat - best roast potatoes?

[ISaidDontLickTheBin]

As the thread title says, forgot to get goose fat for Christmas dinner roasties. Really don't want to go to the shops again.

What should I use instead for my roasties? I've got butter, various oils and I'll be roasting a gammon for Christmas eve. Could I drain some fat from the gammon (it's been soaked) or would that be too salty?

Are you having turkey? You could use some of the fat from the roasting tray. Or an ordinary vegetable oil will make good roast potatoes.

I'd go for normal oil from that lot.

Butter and olive oil to stop the butter burning .

Sorry yes forgot to say - we're having stuffed rolled turkey crown. Not sure if enough fat will come off it during the roasting.

This

Meant to quote buzzy .

The shops are open tomorrow get the goose fat then

I get pretty good roasties with just normal vegetable oil. I think olive oil has a lower smoke point that veg oil so I would be sticking with vegetable oil personally.

Just use regular oil (not olive oil). I use sunflower oil, the year I used goose fat they were no better so I don't bother now.

Butter. Better than anything else for roast potatoes.

Half butter half oil mixed together

I always use a mix of 1/2 olive oil 1/2 butter. Parboil potatoes for 3-4 mins then drain the water off and leave to stand for 2-3 mins. Shake the pan to rough the edges up- heat the oil and butter on an oven tray until it is sizzling- maybe 5-6 mins. Tip potatoes onto the tray and turn to coat in hot fat. Sprinkle salt over the lot then cook for 45 ish mins- turn once or twice whilst cooking.
This is a Delia Smith recipe I've followed for 30 odd years and it has never let me down- I do these maybe twice a week.

I actually don't enjoy goose fat - much prefer them cooked in olive oil with some rock salt ground over them. However it's got to be naughty fat for Yorkshire puds

Nearest shop is quite a drive and we literally don't need anything else.

We always do vegetable oil so the vegetarians can have them, it’s grand.

Any type of animal fat is better than any type of oil, I use lard generally and get good results, beef dripping is also good but leaves it's own flavour, goose and duck fat are very good obviously - a butter and oil mix also gives better results than oil on it's own.

Olive oil and salt.

Butter!

Tom Kerridge does his in vegetable oil

I've never used goose fat or anything other than vegetable oil and my roasties are fabulous. Always Maris Piper potatoes, parboil until a little soft. Drain and let them dry. Back in pan, glut of oil, salt and pepper. Lid on. Shake to fluff up. Roast on high for 30 ish mins. Fail safe. Crunchy outside, soft inside.

As a roastie novice, I thank you. 💐

I use a butter and olive oil combination too. Even my kids say that my roasties are awesome

Olive oil, salt, garlic and rosemary.

I don't like goose fat. I prefer half olive oil half rapeseed oil ( most normal veg oil is rapeseed).

Do you have two ovens? Conventional wisdom is to use the one oven that everything is roasting in, but sometimes there’s too much steam from the meat to get that crunchiness. So if you have just the one oven, parboil the potatoes, and drain well, then when the meat is out resting, whack the oven up high, heat the tray with a mixture of sunflower oil, butter and rock salt (and rosemary sprigs), and when it’s hot, cost the spuds and put them in for 20 mins. If you’ve two ovens, have one for steam-free stuff. (I find goose fat a bit lardy.)