Roast potatoes, but don't have my Goose Fat

Counting_Pennies_2 · 17 February 2013 at 5:15PM

I always make my roast potatoes in Goose Fat but realised my husband used a whole pot the last time!

What can I use instead?

Thanks

daisiegg · 17 February 2013 at 5:17PM

Just vegetable oil or olive oil works fine! My roast potatoes are legendary among my family and friends (lol) and I just use whatever oil is to hand. Just make sure it has been in the oven for ages before the potatoes go in to get incredibly hot. I usually put the potato tin with the oil in into the oven with the meat so sometimes the oil has been heating for a few hours even before I put the potatoes in it.

Charliex · 17 February 2013 at 5:47PM

Olive oil makes lush roasties! Rough potatoes up a bit after par boiling then drizzle on a little bit of oil. Yum.

Fruball · 17 February 2013 at 5:49PM

Vegetable oil or, if you have it, beef dripping

Uniscots97 · 17 February 2013 at 5:49PM

Roughing up the potatoes defintely works. I use half butter, half olive oil.

peachyprice · 17 February 2013 at 7:05PM

Any oil or fat you have in the house will do and will still make lovely roasties. I use sunflower oil or sunflower/olive oil mix.

do.owen · 17 February 2013 at 7:49PM

My personal favourite is olive oil, though sunflower oil always tends to be a bit cheaper.

Kitchenbunny · 17 February 2013 at 8:01PM

Another vote for whatever oil is to hand here. I parboil them, rough them up, and then put them into hot oil on the very highest shelf of the oven.

I don't normally have any complaints (or leftovers!)

KB xx

hereigoagain22 · 17 February 2013 at 8:03PM

Cheapie vegetable oil is fine. Par boil the potatoes (add a teaspoon of lemon juice to the pot of potatoes for extra crispy and tastyness), rough up a bit and toss in a mixture of oil, a teaspoon of mixed herbs (and garlic if you want), spread out on a roasting tray and cook until golden and crispy on the outside and soft and tasty on the inside x