Any top tips for fabulous roast potatoes??

[mumnoone]

Had disasterous Sunday lunch yesterday but worst of all my roasties didn't cut the mustard, as it were.......any tips??

Do you know until this thread I always thought it was part boil as in don't fully boil them.

I also used to think the saying was 'path for the course'

I have a cold. My head is fuzzy and I shall regret these lunchtime confessions.

Can see why mine messed up. Don't think I gave them long enough & only used olive oil.
MIL quite kindly (??*!) pointed out duck/goose fat would've worked better & for at least an hour.......better luck next time eh?
Have heard Aunt Bessie's are good too.
Ta for all tips x

Olive oil never seems to work by itself, but its great once you've got them crisping to add a nice taste.

But as ever, I chose to ignore MIL advice.......maybe The Witch isn't so bad after all (well, at roasties anyway, not children......)

Olive oil is fine, but cook them for ages. Tell MIL, if she wants goose fat she can damned well pay for it

Funny, if I don't have goose fat I use olive oil on its own and it works (not as good as the fat but they are still crispy).

You can buy tins of goose fat in the supermarket. Not sure how much I pay for them though I just bung them in the trolley.

CoV - lots, is the answer!!

Goose fat is one of the things which we stock up on whenever in France - it is a fraction of the price there that it is even from the goose farm down the road. You can also buy tins of confit de canard and save the duck fat.

Also - we use ours at least 3 - 4 times before one of us forgets to filter and rescue it and then it gets thrown away.

olive oil doesn't reach as high as teperature as veg oil (and fats) so it's not nearly as good.

(i hope it was someone reliable who told me that)

Maybe thats why mine work best with olive oil if at the highest temperature ??

ahhhh interesting pointy...I always use olive oil...will try veg' oil

i am with the par boil, ruffle, and into hot goose fat then into the oven for an hour lot. If goose fat not an option, i would use another fat that gets really hot- eg groundnut or sunflower oil. apparently avocado oil gets super hot, too