roast spuds

[gina32]

are they better cooked with goose fat, lard, oil or what? thanks

[horseshoes]

Ooh goose fat for me every time. Not if you're calorie conscious though.

[237SJ]

Yes, goose fat. It seams to leave them less greasy that olive oil.

[bellabee]

i personally think the choice of fat/oil matters less than the method - which is critical for good roasties. use the right potatoes - floury like king edwards or marfona - cut in big chunks, par boil, then shake in pan so they go all bitty. heat oil/fat of choice in oven tray to high temp throw in spuds and cook on high for at least 45 mins so they go all crispy. i use groundnut oil but sometimes chicken fat if i'm roasting a chicken at the same time. some swear by goose fat etc - it's all a matter of personal taste

[McMouse]

Have tried goose and duck fat and lard and currently find cold pressed rape oil is the best for us

[ummmm]

I use rape oil as well....

[tamborine]

Best with regular lard. Par boil first, drain then roast for the flaky/fluffy crispness.

[woofgang]

first choice goose fat, second choice olive oil...ether way as hot as you dare.

[beattie819]

Beef dripping yummy

[TheOtherHalf]

I always shakle the spuds up to roughen and then shake them into a bit of flour mixed with dry mustard. The outside then goes really crunchy and golden. And I always use a bit of veg oil, but not too much

[zzxxee]

i do mine in olive oil some cloves of garlic and a few sprigs of rosemary saly and pepper and baste halfway through

[zzxxee]

*salt

[barb1314]

Goose fat for me.

[pusskin]

shake of flour with a bit of mustard sounds yummy! must try that.
I use vegetable oil, but now you've got me thinking -----

[LoftyLottie]

I agree with the parboiling and shaking method. Let them cool so they are dry before putting them in the fat. I use olive oil or rapeseed oil and very, very little of it. You don't need loads of fat if they are prepared properly.

[DTCwordfan]

Lottie is spot on......goose/duck fat if you have it otherwise I use olive oil with a knob of butter in it.

[chazza]

I watched a Jamie Oliver programme last Christmas and he did them using several different methods. The one that he reckoned was best was half and half olive oil and butter. This is the way I do them and I have to say I agree!

[bellabee]

i have just read a column by heston blumenthal who said he put a chip through an MRI scanner to see how the fat was absorbed - and the conclusion was that when you parboil potatoes and rough them up on the outside - he does the same with chips btw - the fat is absorbed only into the crunchy bits on the outside.