Roast potatoes, but don't have my Goose Fat

Linda32 · 17 February 2013 at 9:24PM

I've never used goose fat. As someone above says, roughen par boiled spuds then coat in vegetable oil and cook in oven for about 45 mins.

AimingForBetter · 17 February 2013 at 9:38PM

I use olive oil with bashed garlic cloves and some rosemary (from Jamie's Ministry of food).

Heat oil etc in oven, peel & parboil potatoes for 8-10 mins then rough up in a colandar and put in the heated oil cook in oven for around 50-60 mins on 200 deg C.

Fantastic (especially with Jamie's roast chicken too!)

sonastin · 18 February 2013 at 12:09AM

I parboil, drain, add a splash of veg oil to the pan, shake the spuds in the pan (with the lid on) - which serves the dual purpose of roughing and coating in oil - and then stick 'em in the oven. Works a treat for me!

DawnW · 18 February 2013 at 8:22AM

Any cooking oil or animal fat such as lard or any leftover fat from a previous roast will do.

diane39 · 18 February 2013 at 3:03PM

I use olive oil.I par boil them for about 5 mins,drain them,shake them in the pan to rough them up a bit.Put them into the hot fat,bit of salt and i sprinkle them with rosemary.Perfect every time and my family love them.