Goose fat for roast potatoes

[Jux]

I splashed out and bought a tin of goose fat for roast pots for Xmas. Had a go with it today.

It's not worth it!

They looked fab, really good.

They were nice and crispy - partly; but where mine would normally be crispy all over, these were most decidedly not.

They didn't taste any better, in fact were a bit of let down.

So, if you're only interested in what they look like it's worth it (eh, Nigella? Mine would have looked fab on tv too, you know.)

I won't be using it again.

I'll let you know after the big day. I've got a goose in the freezer and will be cooking the spuds in the rendering.

I used goose fat one year and haven't bothered again since. It was vile, imo. Just far too lardy.

I do my roast potatoes in olive oil and butter. Crunchy, crispy and super fluffy in the middle

I always use goose fat on mine and they are fab.

Shaking par boiled potatoes in flour or semolina is also good.

The goose fat needs to be spitting hot.
I think my roasties tasste far better in goose fat!

have to disagree, I buy up goosefat after Christmas as it can be hard to find (in our piddly supermarkets anyway!) through the year. Love it!

Will be watching this thread! Usually use olive oil, pre-boiled and shaken pots into the hot oil, bit of salt - but have put goose fat on the shopping list. Not used it before - if it's too fatty I don't think I'll like it.

i've tried all sorts - goose fat, butter, olive oil.

goose fat was best imo. lovely and crispy, and the taste was great!

Jamie Oliver did his with butter t'other night and said they were lovely - a good halfway between olive oil and goose fat maybe.

I say I won't be using it again. However, I have large tin of the stuff in my fridge, so I guess I'll be using until Kingdom come!

I think duck fat, goose fat and olive oil work equally well - but be careful with the fat amount, too much and they just don't get crispy, too little, and they go all hard and horrible.

Goose fat sounds revolting - have always thought so, Delia & Nigella & co be damned can go fly a kite. I use olive oil. Fat is fat but one's a sight more healthier than the other!

I hate the taste of it, I think it runis a good potato. Butter, salt and pepper here.

forget goose fat - semolina is the way forward!!

semoline is a new one!!!

i had a trial christmas dinner run with goose fat. I thought i'd done something wrong as they were not as nice. Usually make two thirds more than people can eat as my DD and DH polish my roasties off. there were loads left!

8 mins par boiled, butter or crisp and dry (dont ask) with a sprinkling of cornish sea salt! deeeeeeeeeelish!!

Definitely semolina. Makes a huge difference.