As promised:
The quickest way is to cook whole potatoes , with skin on, in the microwave. When cooked cut into pieces and put into frying pan of hot oil, preferably rape seed oil, olive oil is too heavy.
Cook at a moderate temperature until golden .
For conventional roast potatoes, boil potato pieces just enough to soften the surfaces.
Then place into a pan of shallow hot goose fat in a medium hot oven.
Gas mark 4 in the middle of the oven or on the bottom rail. Leave until golden brown, turning occasionally to keep the surfaces moist with fat.
Time needed depends on size of the pieces.
Thanks! I like the microwave method (my back hurts if I stand too long) and I think maybe coconut oil will work as it is so light. I will try it! Thanks again. :o])
And no one here eats goose...alien critter, that...
I like roasted red potatoes. Clean and cut into 1 to 1 1/2 inch chunks. Spray the chunks with EVOO then sprinkle a seasoning salt on them and roast at 350 for forty minutes in an oven. You can turn the taters at twenty minutes if desired, but I like at least one crispy side.