Roast potatoes?

Question

Which is the best fat to roast potatoes, Goose fat or Beef dripping

Answer 1

I use olive oil and have never had any complaints. But I have heard that goose fat makes decadent roast potatoes. Nigella Lawson has a good recipe for these.

Perfect Roast Potatoes

2½kg potatoes
2 tbsp semolina flour (alternatively, use polenta)
2 x 320g jars goose fat

Preheat the oven to the hottest possible temperature.
Peel the potatoes, and cut them into chunky bits.
Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
Sprinkle the semolina (or polenta) over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking.
If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.

(recipe from Nigella Lawson ‘Feast’)

Answer 2

Both Goose and Beef fat are fine. The reason we use these fats is that they have a high smoke point and so allow the potatoes to crisp without smoking out the kitchen!.

All that remains is flavour, so I recommend you take a slice of good brown bread, place a small amount of melted beef fat and goose fat on separate pieces and see which you prefer. Beef is cheaper...

Answer 3

Goose Fat, though only just. Just keep the fat from the last roast you did.

A good tip is, after you've boiled the potatoes, drain them, place back in the pan with a lid and give a gentle shake to fluff up the edges.

PS. Ignore those who are going the "healthier" option - they're roast potatoes for Pete's sake! They supposed to be decadent and enjoyable.

Answer 4

Definitely Goose Fat.

Answer 5

I use canola oil when making my roasted potatoes or if I'm making a roast beef I use some of the drippings with a bit of canola oil*

Answer 6

Beef

Answer 7

goose fat by far: beef dripping is a very good alternative if you can't get any goosefat

Answer 8

I quarter the potatoes in a little olive oil, butter, salt, pepper, and some dried rosemary. Yum! Beef would work well, but olive oil is healthier.

Answer 9

Goose fat. But you have too make sure that its really really hot when you add your potatoes

Answer 10

Use a combo of beef drippings and olive oil with salt, and your choice of herbs. They'll be awesome!