Goose fat for roast potatoes?

[Cocosweet]

What is the big hoo ha about goosefat?
I used this last year and this wasn't any better than cooking oil and due to it being poultry saturated fat if anything was bad for me.
I think it's just maybe something that is deemed a little luxury so we buy it to have that extra little something we can boast to our family members about.
Do you use it? If so why, what do you think it brings to the table that other methods can't deliver?

[Cocosweet]

Just read yourr answer eddie as it wasn't there earlier.

[DTCwordfan]

agree about the paprika and if you can find it, chipotle pepper is good too.

just use a reasonable one, Coco......

[Barmaid]

I think duck or goose fat crisps them up too.

Ordinarily I use a mix of veg oil and olive oil. I do similar to what Mrs Venator does - I drain them, return to the pan and give them a really good shake over a low heat (dries and fluffs at the same time - although its a bugger to get off your pan). I also swear by Maris Piper.

[NoMercy]

It was in the magazine, but as Eddie suggests, refridgeration overnight should suffice.

[ummmm]

Roosters are the best spuds...

[Cocosweet]

What is the technical reason why putting in the fridge works better as i've heard the same thing with chips.

Well i was going to get maris piper until ummmmm mentioned rooster potatoes which i've never had but am curious about, has anyone else tasted roosters?

[ummmm]

Try them...really floury and versatile. They also taste lovely steamed in their skins.

[heathfield]

IRO Marmite...I'm sure it was the Aunt Bessie brand that once produced Bovril Flavour frozen roast potatoes - now no longer available. They were quite yummy. Since the difference in flavour between Bovril and Marmite in the cooking would be minimal, I'm definitely going to try the Marmite option this year.