I think I've defended them perfectly well. You're down to resorting to the 'harumph, well my potatoes taste and work alright' type approach. Nobody's saying that they can't taste ok, just that they lack that final crunch and distinction. I will personally guarantee that if you try and cook the same style of spuds in differing oils/dripping side by side in the same oven you will see the difference - I've seen it too often in kitchens to argue against it. Taste may be more subjective, but there's a notable difference in the way the oils respond to high heats
There's a certain degree of manufactured outrage in disagreeing with certain folks on here. Nobody's suggesting that you can't do what the fuck you like, but to me (and it seems others) there's too much of a compromise on a traditional Sunday roast dinner to recommend just roasting a mushroom and throwing it as an aside to vegetarians. You end up satisfying nobody that way - you'll have affected the quality of the main accompaniment (roast potatoes) and lost the integral sauce (gravy) made with the meat juices that ties the dish together. You're screwing with the simplicity of a well established classic. Which is why I'd recommend a different approach or dish - the more Italian themed roast I described earlier on for example - that avoids the feeling that you're making an unwelcome compromise for either omnivore or vegetarian. Sunday roast should be a treat after all - the best meat or centerpiece you can afford, cooked simply and with as much love as you can muster. That's not, imo, best served by just bunging a nut roast/giant mushroom in the oven and not changing the techniques and recipes that you use.
