how do you roast your potatoes please?

[unknownn]

Okay so i am a terrible cook dont laugh at me. My DP loves a roast and i'd love to make one for him. I think i am okay with everything accept the potatoes. A big question for me is how 'boiled' do they need to be before putting them in the oven? I remember my mother used to use the chicken fat from the chicken and they tasted amazing. May i ask how you roast your tatoes?

First of all, you need maris piper potatoes.
I peel and chop, then pop them into a pan of boiling water for ten minutes (I got this timing from an old Delia Smith book). Whilst my potatoes are on the hob, I have a ceramic roaster full of goose fat heating up in the oven, so it's nice and hot. Drain spuds, give them a good shake to fluff them up and put them into the hot fat. I baste them, give them a sprinkle of coarse sea salt and put them in the oven at 200 degrees for at least 45 minutes.

Hi I pat boil mine, usually around 20 mins, I use a sharp knife to check they are soft once soft you can drain them off. We add sunflower oil and cook for 1 hour at 200 x

I cook mine in my actifry, no part boiling just season, add a tablespoon of oil and this makes fluffy on the inside, crispy on the outside roasties 😍

I parboil for 5-10 mins depending on how big I have cut them, drain, give them a good shake in the pan to roughen up the edges then put them into hot beef dripping or goose fat. I prefer to use potato such as King Edward or Désirée.

Once you have boiled them, leave them in a colander for a good few minutes to steam. The drier the outside before you put them in oil, the crisper they will be.

I never par boil, my mum never par boils, my gran never par boiled. Straight on the hot fat and scrape them off the bottom a few times delicious.

You need a nice floury potato like Maris Piper, King Edward or Rooster.

I peel, cut to size then steam for 10 minutes.

Then shake the pan to roughen the surfaces & roughen a bit more with a fork if necessary. This makes them lovely & crispy.

Put potatoes into a roasting tin, which has a shallow layer of oil or fat that has been pre-heated in the oven. Baste the potatoes with hot oil.

Put in oven at 200° for 30 minutes. Result, crispy roasties with fluffy middles.

sometimes I par boil and sometimes I don't...the key things are that the potatoes must be dry and the oil/fat must be hot and the tray is not too deep

Tip them into the tray with the hot fat and shimmy them about and then I do try and make sure that no potato is flat on the tray ..make sure they are balancing on a curve and then the heat gets in about them more easily and they will roast better all round.

I don't par boil (parboil? I don't know ) I chop them up arrange them on a baking tray, spray with sunflower oil (not the frylight stuff, it's actual sunflower oil just in a spray bottle, I get it from Asda) sprinkle with cracked black pepper and bung them in the oven for 40/45 minutes ish.

Par boil for 10 mins or so, goose fat already hot, coats the spuds in the oil, 180 degrees for 50 mins, turning them every now and then. But everyone thinks they make the best roasties. Christmas at other peoples house is all 'oh wait till you try daves/amys/my roast potatoes, the best ever'. I eat them and always think nah, these are ok but mines are much much better experiment with various oils and potato types and you'll make great roasties that you love

No parboiling.
Just peel, chop, throw into the Actifry with a table spoon of flour and a tablespoon of veg oil. 45 mins and they are perfect

• put some fat / veg oil in roasting dish in the oven hot
• par boil for 6 minutes until the fork goes in the first few mm of the potato
• drain
• add flour ~ 1tbs for a large saucepan of potatoes
• shake vigorously so the potatoes get covered in flour and their surfaces are a bit bashed up
• get the roasting dish out of the oven and onto a hob with heat under it
• add the potatoes (stand well back it will spit)
• turn them over with a fish slice so all sides coated
• put back in oven for 45-60 mins

Parboil, drain, and cool so the edges are dry.

Tip in some semolina and toss until all coated.

Tip into HOT goose fat or dripping.

Roast for at least 45 mins.

As others have said, ensure right potatoes - e.g. Maris Piper

1. 10 minute par-boil peeled and chopped potatoes. Always start in cold water and bring to boil.

1. Meanwhile heat up oil / fat in a baking tray in oven at 180c

1. Drain and fluff potatoes in colander and let sit for a minute or two

1. Sprinkle with salt and add into the hot oil / fat - ensure all potatoes are evenly coated with the hot oil / fat

1. Bake for 45 minutes, take out and turn the potatoes and return for a further 15 to half hour (we like them real crispy in this house hold)

I am interested about those who do not par boil and still cook in the oven. Both my dad and mil do this they do not fluff up or crisp up as well?

Sometimes for extra flavour I might add in garlic and rosemary - usually save those for extra tasty and special roast dinners.

They're boiled enough when the outsides are gone a bit rough looking. This rough part is what soaks up the fat. I think it's about 10-15 minutes but I'm Irish and use very floury potatoes like Golden Wonders or Kerrs Pinks. You might need to boil for 15-20 for a wetter potato.

Hot oven 180/200 ish and lots of fat or oil. Done when they are brown enough for your taste and soft in the middle 40 mins to an hour depending on size etc.

Par Boil? I genuinely have always thought the word was part boil. Off to hang my head in shame and google Parboiling

I say this every time this comes up but....
GHEE!!

Absolute game changer in the roast potato world!

thank you so much everyone this is the most helpful thread ever, you have no idea

Literally chop them into quarters, chuck them in the roasting tin with the meat, sprinkle some mint and paprika on and cook until crunchy on the outside, fluffy on the inside.
Don't even peel them

Turn them in the oven as well, good two or three times so they're crispy all over.

Or try frozen ones ?

(I almost decided to namechange for that )

I do this for a nice change:

Peel and slice in half lengthways. Melt some butter and add in a packet of white onion soup (I assume you get this, I'm not in UK). Mix the soup with the butter well and coat each potato with the mixture. Cook for around an hour. The tastiest and crispiest ever.

I don't parboil.

(I might do this tonight now)

I never knew to add flour!

Parboil Maris Piper potatoes until soft but still holding their shape without falling apart. Meanwhile heat duck fat or goose fat at 220 degrees until hot, shake up the spuds to toughen the edges and tip them into the pan. It should be hot enough that they sizzle. Cool for about 40 mins, turning occasionally.

My mum used to make really tasty Marmite roasties. Once they were half roasted she used to spread Marmite on them and put them back in the oven to finish off 😋

I believe that adding the flour makes them crispier?
I guess it might have the same effect as those that seem to want to 'dry' their potatoes - soaking up any excess water.
I have no pretences to being particularly good at cooking but my roast potatoes are ace. (in my opinion).