Roast potatoes

[WhereIBelong]

Originally Posted by Minnie18

I am sooo jealous of your roast potatoes talent 😪 I am determined to keep trying. I will try your method today fingers crossed your success reaches my kitchen. I think I've maybe been using to much oil, boiling for to long and I have been boiling the pots whole.

I usually have my oven at 200 is this temp ok?

Thanks so much for all your kind help 💖💐

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channelling the roasties successes your direction ...

I always cut up the potatoes - but that depends on the size you begin with - mine end up looking like these: I don't have a pic of mine, but have chosen the most representative according to the kids views!

Though we have way more than that between the 4 of us!

200 is ok, 220 is better in my oven.

[jocat]

Originally Posted by Minnie18

Maybe its the type of pot I am using. I buy Tesco own potatoes.

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They don’t work for me with normal potatoes. I only ever use Maris Pipers, as the others don’t seem to roughen up around the edges when you shake the pan after parboiling. That’s the key bit for me, to help get the crispy edges.

[amy56]

Originally Posted by jocat

They don’t work for me with normal potatoes. I only ever use Maris Pipers, as the others don’t seem to roughen up around the edges when you shake the pan after parboiling. That’s the key bit for me, to help get the crispy edges.

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I agree - wouldn’t use normal white potatoes - I use Maris Pipers for the rest of the year, until switching to King Edwards in the winter! 👍

[Juliemack]

I found Marabel potatoes make the best roasties. Similar method to above but I roast mine in the meat juices.

[barryp1]

Also don't peel the potatoes. A little seasoning will help the crisping.

[Scotty]

Originally Posted by Minnie18

Maybe its the type of pot I am using. I buy Tesco own potatoes.

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There's your problem.

[mousemad]

Originally Posted by WhereIBelong

... my roasties... <smug emoji needed> always successful

Put a tray with small amount of goose fat and veg oil into a hot oven.

Par boil a pan of quartered spuds (Maris Piper is my choice) for 10 min. Drain. Shake with lid on til the edges smush up a bit. Put into tray of hot fat/oil turning them to coat. Put in hot oven for 20 min, turn them over, put in for another 20 min.

brown, crispy edges, fluffy middles.

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This is my method, however I now use Beef dripping instead of goose fat, much nicer.

[keeley78]

I parboil for around 5/7 minutes, drain, back on heat to soak up excess moisture whilst shaking, sprinkle on a bit of plain flour (or nigella Lawson uses semolina which is good too) these help with the crispness, give them a good bash about in the pan to rough up the edges, put into red hot fat, pre heated on high, I use goose fat usually which has a high smoking point, duck fat is good too, I just use normal oil if I've run out though which is fine, I roast for about 40 minutes & usually turn them once, perfect, crisp but fluffy inside roast potatoes

[Jan]

We prefer beef dripping. And we “bounce” the potatoes around in a colander to roughen up the edges.

[Minnie18]

Thank everyone. They turned out a bit better than previous weeks. I think this sunday I will try better potatoes.