[jfk13]

That's how my mother used to do it, but I've found that you don't actually need to use "lots of fat" -- you can get good results with much less (just enough oil or goose fat to cover the bottom of the roasting tray), provided you toss the potatoes in it (pre-heated) when putting them in, and turn them a few times during cooking.

The variety of potatoes used is also a critical factor.

[magicalhippo]

We toss the potatoes on the tray in just enough oil to lightly coat them. Don't boil them, just have them in the pre-heated oven for 30ish minutes.

I prefer mealy potatoes, typically almond potatoes[1], but others work fine too.

Add some herbs, salt and pepper while tossing. Super easy, hard to mess up and yum yum.

[1]: https://en.wikipedia.org/wiki/Almond_potato

[Moru]

We eat almost only almond potatoes. After eating those, there is nothing else that really cuts it any more. Every time we get back to Sweden and finaly can eat almond potatoes again, it's like "Oh, THIS is how it's supposed to taste". If you don't like potatoes, it's because you haven't had these. Just cook them carefully, they become mashed potatoes very easily. Serve as they are, with a piece of butter. I can eat only potatoes the whole week.

Yes, they can be hard to find in southern parts because they are harder to grow in warm climate.

[ObscureScience]

Yeah almond potatoes should not be parboiled in my opinion. I prefer to halve them (not smaller/slimmer pieces).

[bostik]

I tend to cheat a little. Parboil until the surface layer is soft, pour into a large colander. Allow to steam off for a while. Toss and turn to get all surfaces properly roughed up, move into a large (steel) bowl. Add 3-4 tablespoons of goose fat, toss and turn again to coat all surfaces.

Move to a sufficiently deep (steel) baking tray, sprinkle with salt, add a couple of sprigs of fresh rosemary on top, and cook until properly roasted. No need to even turn them around.

> The variety of potatoes used is also a critical factor.

Bingo. The more "floury", the better.

[d1sxeyes]

Add a sprinkle of semolina next time

[anjel]

Or set them out to lose some moisture for a few hours prior to roasting. Otherwise they are prone to steaming

[datavirtue]

But I don't have any geese.

[Jedd]

Having geese doesn't imply ownership of geese fat -- having recently had geese might.

[fecal_henge]

You do own the goose fat, you just havent taken it out of the box yet.