Sunflower oil or fat from the turkey for roast spuds?

[Sittingduck]

What you think? I would normally use sunflower oil heated up hot but should I try to drain the bird a bit and utilise some of it's natural juices??

Oh and merry Christmas

 

[TVC]

Olive oil, a bit of garlic and rosemary.

Or just olive oil if you have it, the spuds have a richer flavour.

 

[Grizzly]

I use veg'y oil most Sundays (I know its not sunflower but its close). I roast the spuds for around 40 min, turning once, then I add a few knobs of butter for the last 10<20 min, this helps get them nice and crispy.

 

[guitarpete247]

Goose fat. Accept no substitutes. It can get hotter without burning .
+1 for the Rosemary and Garlic.

Oh and a merry Christmas too.

 

[Hacienda71]

Mix of olive and sunflower oil for me. Boil spuds then toss in oil and grill turning once. Very crispy mmm. Not truly roast but nicer imho.

 

[stephec]

Goose fat every time.

 

[ComedyPilot]

Rosemary and Garlic +1

 

[HonestMan1910]

Go for frozen and save the hassle

 

[GM]

Definitely goose fat

 

[ASC1951]

I use veg'y oil most Sundays (I know its not sunflower but its close).

Rapeseed oil has a good neutral flavour and is 'better for you' than sunflower oil. Also much better for roasting/frying than olive oil, which smokes and comes to bits at high temperatures.

Adding goose fat definitely gives the best flavour, with a sprinkling of herbs, but most important is the variety of spud. You want one which is slightly floury.

 

[Sittingduck]

Used Rosemary but messed up with the oil! Thought I had poured fat from the bird into the tin... Turns out it was giblet juice that my Mom had put aside for using in the gravy! Remarkably they still browned off ok and didn't taste all that bad

 

[brokenbetty]

sunflower, or the vegetarian of the house gets grumpy

 

[gbb]

After reading how good goose fat was, we tried it last year....it just didnt do it for us.
Generally (this year included) we always get a butterball. Turkey cooks in its own juices and we just baste with those juices...no extra fat or oil required.
Roast potatoes ? always in vegetable oil. The right variety of potato is the key...trouble is, every time i go get some, i can never remember whether we get Merlin or Victoria. I rely on the seller remembering . Yellowish flesh, a fantastic all rounder.

 

[Fab Foodie]

Rapeseed oil has a good neutral flavour and is 'better for you' than sunflower oil. Also much better for roasting/frying than olive oil, which smokes and comes to bits at high temperatures.

Adding goose fat definitely gives the best flavour, with a sprinkling of herbs, but most important is the variety of spud. You want one which is slightly floury.

Correct!

Though I also like lard in perference to Rapeseed, but Mrs FF tell me it's bad for me....

Cooked a goose today and the quantity of good rendred fat obtained will keep-us going awhile.

 

[Cardiac]

+1 for goose fat.

After years of using sunflower oil and the like, this year my daughter pushed me to use goose fat. Duly purchased and used, I have to say I am now a convert. The spuds today were the best roasties that I have ever done. It was well worth pushing the boat out a bit on this occasion.