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Secondly, the **_type of fat_** you use plays a significant role in the final result. White often uses goose fat, which imparts a rich, savory flavor and helps the potatoes crisp up beautifully. However, if goose fat isn't readily available, don't sweat it! You can substitute it with westhoven jennifer other fats like duck fat, beef dripping, or even olive oil. The key is to ensure the fat is hot enough before adding the potatoes. This creates that initial sear that's so crucial for achieving a crispy exterior. Don't be shy with the fat – it's your friend here!
