The Old Goose Fat Roasted Potatoes Debate

So on the telly you see all the celeb chefs saying Goose Fat for the most fantastic roast potatoes...so this Christmas I bought some goose fat and my roast potatoes were not so good really. I usually use Crisp and Dry Veg Oil (how common ) but I thought I would go posh nosh this year.  I must prefer using plain old veggie oil.

Anyone else care to comment on this age old debate???

i did the same as you and was not impressed, so going back to my normal method next year.

I'm pescetarian and have always used veg or sunflower oil and always have lovely crispy potatoes.  Roughing them up in the colander helps. It bugs me how the chefs always go on about goose fat like it's the be all and end all. 

I've tried both veg oil and goose fat and, while I do actually prefer the goose fat, there's not a huge difference.

I parboil my potatoes for 10 minutes, then add a tablespoon or so of flour to them, and bash them about by swinging the saucepan around a bit with the lid on. Then I roast them in either preheated oil or preheated fat. They're lovely either way!

I parboil my potatoes for 10 minutes, then add a tablespoon or so of flour to them, and bash them about by swinging the saucepan around a bit with the lid on. Then I roast them in either preheated oil or preheated fat. They're lovely either way!

That's how I do it too for the most part, but I drizzle olive oil on them and dry roast, rather than putting them into the fat. I think the thing with goose fat is that it has to be blazzing hot - litterally smoking - otherwise they just end up tasting greasy to me.

I found that the potatoes didn't get that nice crispy texture that they do with crisp and dry. I made some more last night with regular oil and they were much much better.

That's how I do it too for the most part, but I drizzle olive oil on them and dry roast, rather than putting them into the fat. I think the thing with goose fat is that it has to be blazzing hot - litterally smoking - otherwise they just end up tasting greasy to me.

My MIL makes the most amazing roast potatoes with Goose fat but her Goose fat does have smoke rolling off it. we don't have dinner at the MIL & FIL's all that often mainly Holidays & a few other times throughout the year. I think thats why I think her roast potatoes taste so amazing cause I don't have them that often. Dh makes our roast potatoes with Crisp & Dry oil as well. We had roast potatoes yesterday Dh used the Crisp & Dry oil the roast tatties we had were very good.   

I found that the potatoes didn't get that nice crispy texture that they do with crisp and dry. I made some more last night with regular oil and they were much much better.

Maybe the fat wasn't hot enough? Mine always come up super-crispy!

Seems FIL used goose fat for the potatoes on Xmas day, and they were not crispy at all, were rather soggy, so I do not recommend ye olde goose fat.

I prefer beef drippings, as far as flavor goes. Animal fat is a healthy choice compared to most oils.

Letting them sit in the colander for a few minutes helps with crispiness.