Roasties ...what do you use ??

Just wondering what you all cook your roasties in ( apart from a roasting tin lol ) ..I was toying with trying goose fat this year at christmas but I'm trying out beef dripping at the moment ( I'll let you know later how they turn out )

I par boil the tates then fluff them up before putting them into very hot fat and back into the oven ...goose fat is a fave since jamie Oliver mentioned it a few years ago

If I can't get goose fat then I use the fat off the meat I am cooking with be it lamb, beef, chick or pork

To begin with they should be King Edward potatoes because they are floury not waxy (preferably organic)
..they need to be part boiled for 10 minutes,
..now strain/cool slightly to let the moisture escape,
..then put a lid on and shake the pan gently for about five seconds to fluff them up.
..now put them into a preheated roasting pan of hot fat, goose is good but you can use beef/olive oil. Sprinkle with a little salt, cook in a hot oven and turn occasionally.

Perfect roast potatoes, soft and fluffy inside and crisp outside

Agree with the par boiling, then gentle shaking to fluff up.

Then into a tray of hot fat on the hob, then into the oven.

I use sunflower or olive oil, king edward or maris piper potatoes (never red potatoes as tend to be waxy) and I have a baster like a syringe to baste them as opposed to turning them.

Oh and always place them in the tray with as many cut edges upwards so they crisp better

I enjoyed and agreed with Minihahas roasties apart from the turning!!! Wouldnt I get very tired!!!!! sorry, its Sunday and I have a headache!!

Oh no! I bought the wrong Fat..............I bought Duck Fat

LOL Sweep ..I'm sure you can use that too !
The roasties were lovely , I always do the par boiling bit and the fluffing but the beef dripping made them lovely and crisp and they tasted yum ! ..the boys cleared their plates and went back for more

Same here I par boil them then put them in the tray with the meat and wait for them to suck up all the juices!

Par boil them
Shake them a bit in the pan and toss in seasoned flour a little
Have a huge roasting tin with goose fat in and in they go.... lovely!

I feel like making roasties for lunch today now lol