That would be lard then.

So, there's something good about fatty, streaky bacon here then.

Tee hee

No-one has addressed the question of melting ziplock bags. I've never heard of putting them in the oven. How does that work? How do you turn the spuds over for even browning every 20 mins or so?

Many years ago, when visiting UK I went to Winchester and went to a very good restaurant on a Sunday and asked for a roast beef dinner. The roast potatoes were very good ( the Yorkshire Puds were terrible). I asked to s peak to the chef about how he cooked the 'roast potatoes'.

He told me that they were not really roasted What he did was parboiled them, then dried them off , then deep fried them ( as in chips),. When they were golden brown he would put them in the oven to finish them off and become 'roasted potatoes'

They are yummy gussied up by sprinkling flour mixed with grated parmesan over them.

I imagine that's because it was taken for granted that the ziplock bag was a means to coat the spuds in the oil and wasn't really included in the actual roasting process.

But the ziplock bag then has to go in the bin making you personally responsible for glocal warming. What I do is to splash the oil/lard/whatever into a bowl, fling in some herbal potion and toss the spuds theatrically. This does the trick so long as one is aware of the risk of splattering some shiny surface.

Whites, par-boiled for 10 minutes then fluffed, and then into hot canola oil for 40 minutes at 400. I don't turn them. Nobody's complained yet.

A theatrical flourish always helps with cooking, as does a smallish glass of white port and ice. Or a dry sherry, or a martini.

Par boil, drain ,put back in same pot with towel over and lid back on, towel picks up steam dries out faster, score spuds with a fork.....oven roast ...

Am i the only one who doesn't know what German butter is!?

Unsalted I suppose.

Plenty of other unsalted varieties though.

Dripping.

It is a variety of red skinned potatoes that are buttery tasting on the inside especially when roasted.

Ruby not a potato expert.