Roast potatoes: Goose fat or Beef dripping?

Twinks

Über Member
Goosefat!
 

vernon

Harder than Ronnie Pickering
Location
Meanwood, Leeds
[QUOTE 3438145, member: 259"]Sometimes it burns at high temperatures, so you have to watch out.[/QUOTE]

Mrs V is adept at producing perfectly turned out roast potatoes using olive oil as the basting agent.
 

raleighnut

Legendary Member
Location
On 3 Wheels
[QUOTE 3438145, member: 259"]Sometimes it burns at high temperatures, so you have to watch out.[/QUOTE]
That's why it works at 180 degrees Centigrade, its more about which spuds and par-boiling em first for 5 minutes.:hungry:
 
Tried goose fat one year when one of the telly chefs was pushing it.

Underwhelmed - the spuds tasted about the same to me, although in those days I would have had a few glasses of Bristol Cream on board before eating them so tastebuds may have been dulled.

The goose fat cost a few quid in a tin, so the only time I would use it again was if I was having goose, giving me ready access to the fat.
 

Hacienda71

Mancunian in self imposed exile in leafy Cheshire
Sunflower oil with a little butter.
 
Top Bottom