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Foolproof Roast Potatoes

(15 Posts)
PuppyMummy Wed 24-Dec-14 18:30:57

would anyone be able to share the method to get really good roast potatoes.

I usually get them ready done but thought I'd try 'proper' ones this year!

I have maris piper potatoes and duck fat!

FreudianStockingFiller Wed 24-Dec-14 18:44:22

This is how I do them.

floury potatoes (maris piper for example), peel, par boil in salted water, drain and put a tea towel over them in the colander for a few minutes to absorb excess moisture.

Goose or duck fat in roasting tin in the oven until really, really hot and then on the hob with the gas/electric ring on, put pots into fat and slather them.

Bung in oven about 200c for 45 minutes or more depending on how ya like 'em.

FreudianStockingFiller Wed 24-Dec-14 18:45:13

forgot to say chuff them about before you put them in the fat, makes for crispy roasties.

mrsminiverscharlady Wed 24-Dec-14 18:51:35

A bit of semolina or flour in the pot when you shake them around makes them super crispy, otherwise I do them as above

Willdoitinaminute Wed 24-Dec-14 18:52:25

Briefly listenened to Heston on radio 2 today. He suggests boiling till nearly cooked then drain carefully and let dry out so a few cracks form then roast in beef dripping at 180 Fan until they look ready then roast for another 20 mins for really crispy texture. I prefer roasting in beef dripping always produces crispier roasts than goose fat!

MehsMum Wed 24-Dec-14 18:55:59

I peel my floury spuds and boil till actually cooked (I love it when little bits fall off, because they taste fab when cooked in dripping...)

Drain them, and give them a bit of a shake to make the outsides really floury.

Then into hot fat, roll them about in it until coated. Cook around the joint (if possible) for about an hour at 200C.

Then, when you make the gravy, you (as chef) get to pinch all the lovely tiny bits that fell off...

Purpleflamingos Wed 24-Dec-14 19:08:41

Boil until just cooked, transfer into hot goose fat in the roasting dish. Sprinkle a chicken oxo over, turn occasionally whilst cooking.

There, my secret is out.

Try sweet potatoes roasted too.

PuppyMummy Wed 24-Dec-14 21:18:56

thanks everyone. how long should you boil for?

EvilTwins Wed 24-Dec-14 21:23:10

I peel, put in cold water and turn the gas on. At the same time I out my goose/duck fat in the oven at 200C. I leave the potatoes on the hob for 15 mins the drain and shame them about in the pan, sprinkling with salt and shaking a bit more. Then I take the fat out, roll the potatoes in it and stick them back in the oven for 45 mins. I turn the oven up to 220 for the last 10 mins - it's usually chicken so I turn the oven up when I take the meat out.

EvilTwins Wed 24-Dec-14 21:23:45

put my goose fat in the oven.

EvilTwins Wed 24-Dec-14 21:24:21

shake them in the pan. One Christmas eve drink too many... blush

suze28 Wed 24-Dec-14 21:26:15

I parboil for about seven minutes as I find any longer means the potatoes start to fall apart.

SauvignonBlanche Thu 25-Dec-14 11:49:01

I'm scared stiff of doing mine!

Chillycamper Thu 25-Dec-14 14:06:56

I have just shamed my roasties into submission. They are in the oven looking great.
Pity DH was too tired/grumpy this morning to peel more spuds

PuppyMummy Thu 25-Dec-14 16:03:18

thanks for the tips. I boiled for about 15 mins, got the duck fat nice and hot. fluffed the potatoes up well and roasted for 45 mins in a really hot oven.

They came out really well!

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