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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9714466" data-attributes="member: 19675">Oh, sweet summer child…My freshman year at college, the main cafeteria (the others were all being renovated) served mashed potatoes mixed with pimentos & olives.  Served with white or brown gravy, if you asked.Very unappealing visually.I worked for years to create my own recipe for oven roasted potatoes, but never quite liked the texture of my results.  Then I found this recipe from America’s Test Kitchen:I have personally tried it with rendered beef fat or bacon grease with excellent results.  But when I tried using vegetable oils, the textures and flavors- while good- were not AS good. That said, the recipe is “fussy” enough that I don’t cook it often- usually for big family gatherings or holidays.OTOH, I make some version of potatoes & onions baked under meat at least once a month.  (The meat needs to be relatively fatty.)[ATTACH=full]412391[/ATTACH][ATTACH=full]412389[/ATTACH]</blockquote>