A bit of a Delia fan am I , ok for your roasties, the best spuds to get are Desiree, used to get them as Migros Buget but the Charlotte not the raclette !! will do, ok so peel the spuds but make them a little bit bigger than usual and add to pan of salted water, the bring them to the boil for 5 minds only and drain spuds , then with lid on shake them vigarously in the pan until, they look a little mushed and fluffy on the outside and then add to red hot roasting fat or olive oil, put in oven for max of 5 mins , some people sprinkle a little more salt again here but I dont like salt so your preference, then immediatly after 5 mins or so reduce the oven heat to about 150 , remember to turn and baste every 15 mins or so, and cook very very low on about 150 for at least an hour or more to make them soft on the inside and then once happy eg 5 more more gin and tonics !! turn oven up to 220 for another half hour quick blast to crisp and serve when yellow , serve immedialty ... yummy yum

The longest sentence in forum history? How many G&Ts did you drink whilst writing that?

Duck or goose fat is the secret ingredient in our household. I always have a big jar of it in the fridge waiting! Seal fat can also be used if you're desparate

If I could I used to use beef dripping, very unhealthy but great. Can you get goose fat here I have never seen it ???

I dont know where you are but you can get it in Globus or Jelmoli in Zurich, failing that buy a goose cook it and save the fat although that is a long winded way of doing it.

Didn't you post this exact same message over here?

Great recipe though
.
..
...

I'm definitely a fan of using animal fat (goose or duck) for roast potatoes. Good for crunch and taste.

It's called Schmalz
Goose fat = Gänseschmalz

Another idea for really crispy spuds is to sprinkle them with a little flour, after having drained them well and shaken them dry (very important!)

I always brush the potatoes with olive oil and sprinkle with salt to get them crispy. Put them in their own baking tray too - away from the meat juice. Don't pre-heat the tray or they will stick. I make fries and wedges this way too, but without the salt. You can also brush on a chilli, paprika and cumin mix with the olive oil.