4 Ways to Perfect Roast Potatoes - Duck, Goose, Beef or Lard. Which Wins?
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- Опубліковано 2 сер 2024
- After my last roast potato video, it was suggested that I make another but this time using animal fats.
So here we go with Goose Fat, Duck Fat, Beef Dripping, and Lard.
All cooked the same way this time:
45 minutes in a 180°C oven, turning them twice.
Enjoy!
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4 Ways to Perfect Roast Potatoes - Duck, Goose, Beef or Lard. Which Wins?
#roastpotatoes #howto #cookroast - Навчання та стиль
We like all kinds of fats for cooking, but hands down favorite for roast potatoes is beef tallow. Another really good show Steve! Take care.
Cheers guys! Gotta love a good roast spud
You could tell Lard was going to win by your little 'chuckle' as you dished them up, even before you'd tasted them! 🤣. They did look the best after the same amount of cooking as the others
I'm actually glad I did this little test. Before I would fork out (no pun intended!) for a "decent" fat but I now know that I have been wasting money!
Have a great weekend martin
Hi Steve, I have to be honest. My favourite is when I cook my roasties in goose fat, just delicious 😋 thanks for sharing and take care 😊
Of the ones I've cooked (so far LOL - more to come!) it was the method of cooking that ruined them really, not the oil or fat. Love 'em all LOL
As always another thoroughly interesting video, nice one Steve.
Glad you enjoyed it, have a great weekend!
I found Goose fat to be the best in terms of Flavour. Best to have during Christmas
I'd have to use the "fancy" fats for special occasions, like Christmas, because of the price. But yes, it is nice 🙂
Great video Steve.
Must admit my favourite way to cook them is in goose fat
Can't beat a good crispy roastie 👍
I'll have to do a series on "stovies" LOL
They all look delicious. I've never heard of Duck fat? Interesting 🤔. Thank you very much 😄
I can't watch this video again, it makes me hungry LOL
@@DigwellGreenfingerslol, me too 🤣🙈
Hi Steve a lot of spuds mate lard all the time I see you have no miss shapes 😂😂😂 have a good weekend
You too, Robert - have a good 'un!
PS My potatoes are cut with care of a surgeon 😂😂😂
Yep….lard every time for me, always use lard for roasties and chips - in fact it’s my go to for frying everything, we never changed over to veg oils, don’t mind a bit of olive oil, glad we didn’t change cos I’m hearing so much bad stuff about veg oil’s lately. Thanks 😊
Yes, some veg oils are pretty bad! For us, and the environment!
I love roast potatoes and would eat them every day 😊 I wonder though if some of the results are also down to the ovens, as we know all ovens are different and produce different results. I have found after trying different fats and oils that I get the best results using goose fat and in a normal electric oven cooked at 200c for 40mins mine are crispy and taste better than the other oils and fats. I know this is all a bit of fun, but it just shows even doing a fun trial how cooking is not an exact science and results vary so much, plus of course we all have different tastes and what one person likes another will not. I love your cooking videos and find them full of great ideas.
Cheers Liz. That that is certainly true. I prefer to cook them a bit hotter but the only problem with that is if you are doing some meat at the same time (then again, i do have two ovens LOL)
I have bought a temperature probe with a flylead so I can check my oven temperature (after doing these potato videos as there was a bit of difference with the ovens!)
Very interesting results: The Sage Combi was always 10°C colder than set point and when food is put in, it takes 5 mins to get back to that temperature. The Panasonic - well, WOW, so clever. It get to the exact set point but when you put food in, it quickly heats up to set point +15°C for 5 minutes and then drops back to whatever it should be! The effect of putting a cold dish in is nullified!
now you're talking, steve. beef dripping is my favourite........................brian
Tasty, for sure Brian!
I'd eat them all cooked in anything. ❤
Me too LOL
how's the diet going steveo 🤣. I do like Beef dripping ones esp. as you say, with roast beef... but I still prefer King Eddies to Maris Piper - Best tattie for roasting IMHO 😂. You inspired me last weekend and me and my daughter had a jamie oliver dinner - stripped backed to basics ...in fact it was roasties, Pigs in blanket and yorkshire pud Very nice it was too ... none of this veg malarky 🤣
LOL "Take that green s**t off my plate" 😂 Can't seem to get any King Teds here at present, but yes, I like them too!
Welsh salted butter and some olive oil I use and I baste not turn get a nice crunchy bottom like that nice video Steve love a good roastie
Stop it - I'm not cooking any more LOL (apart from the next video 🙂)
@@DigwellGreenfingers haha how many days on the trot have you had them now
@@CoastalGardensNW LOL Lost count 🤣
@@DigwellGreenfingers haha ill send you some Welsh butter 😂
Lard for me mate 😊
I reckon it will be my go to one in future, but i may try cooking a bit hotter for that extra extra crunch.
@@DigwellGreenfingers that sizzle when you put spuds in hot lard 👍👍🥰🥰
@@Allotmentman62 Stop it Ashley - I'm supposed to be losing weight not gaining it LOL
@@DigwellGreenfingers not to mention the crackling 🤣🤣
Now we are talking proper roasties, lard would get my vote. Must admit I have never used glass/pyrex for roasting always thought metal tins best. I try and avoid veg oils the processing of some of them is not very good for the environment
Yes, some veg oils are not very green! I only used the glass dish this time round as it was nice and small & I was only cooking half a dozen of each. I prefer a tray for fan ovens as the "wind" cooks the sides quicker.
Have a great weekend Bea.
McDonalds used to cook there fries in lard...then when they went all healthy there was an uproar for awhile because they didn't taste as good.
I never knew that! When I used to grab a burger, I preferred Burger King (or Wendys - but there's only 22 of them in the UK!). I think their fries tasted nicer.
The first McDonalds was not too far from us here in Chicagoland. It was demolished just a few years back....having been a museum for years.
Hamburger University is in Downtown Chicago...training for managers etc..
Honestly, we only stop at one in a real pinch these days. I could actually walk to one, if. I really wanted to. 🙂🍔
@@DigwellGreenfingers
@@RobinGardens My nearest is about 6 miles away but i seldom go there. However, my son borrows my car every other weekend and when he brings it back on a Sunday morning he gets me a Sausage & Egg McMuffin on the way as a thank you LOL