Roast potatoes…

[HungryWisdom]

Can anyone share a foolproof roast potato recipe please?

I have olive oil, sunflower oil and hopefully some chicken fat from the chicken I have currently roasting…

I recently bought one of these baking dishes - Le Creuset and it has elevated my roasties!

The basic premise is:

• parboil until softened (if you think you've gone to far, you're probably about right - they have to have fluffy edges)
• heat the oil in the dish in the oven
• turn them occasionally

Other specific tips:

• maris piper potatoes are best
• olive oil (not extra-virgin olive oil - just regular olive oil) just covering the bottom of the dish - you're not deep frying them
• you can toss in flour to make them that bit drier/crispier on the outside, but I prefer oily crispy!
• add an appropriate stock cube (beef if you're making roast beef, for example) to your boiling water - next level!
• don't make them too big (or too small). I prefer sizes so that they have to be cut in half to eat.

We do this, use goose fat. Excellent potatoes

Boil your (maris pipers) potatoes for 10 mins, take them off heat
Let them cool a tad
Sprinkle some semolina powder over them
Give them a bash about to rough up the edges for extra crispiness
Rapeseed oil is what I use as it has a high smoking temp. Makes them a bit yellow but super tasty. Ensure your oven and oil are very hot
Enjoy

Parboil the potatoes for 8-9 minutes, drain and give a good shake in the colander so that it roughs up the surface of the potatoes and leave them in the colander for the surface moisture to evaporate off.

Heat a thin layer of vegetable oil in a roasting tray in the oven at 210c for about 10 minutes or until the oil smells hot (odd but you can smell the change from cold to hot oil) and then take out roaster and tip potatoes into tray but careful as it will spit. I then lightly spray the potatoes with spray veg oil and sprinkle with sea salt flakes.

Then pop potatoes in the oven at 210c and cook for 50minutes and then they should be done. If you turn the oven down to 200c then potatoes will take about an hour but should still be crispy on the outside and fluffy in the middle. I don't turn them or shake them in the middle as my lot like an extra crispy bottom on their roasties.
Don't cook roasties below 200c as they absorb more oil as they go greasy and let your parboiled potatoes dry in the air before adding to the roasting tray as liquid will reduce the oil temperature suddenly causing the potatoes to absorb the oil which will give you greasy roasties.

@HungryWisdom I am going to scream SCIENCE, if you want crispy outsides then add 1/2 tsp baking soda to the water when you parboil them. It makes the water more alkaline which means the pectin of the outside of the potatoes breaks down giving you that squishy outside layer. More surface is created by this and more surface area means more crunch. You still drain and shake to rough up the outsides but it should give a better crunch than just the roughing up.

All the information is here, https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe?utm_campaign=mar17&utm_medium=&utm_source=pin

Boil them until almost done, drain and then put colander over the pan to steam dry rough them up

Cover in your fat of choice, I never heat the oil. Shove in the oven for an hour.

My potatoes are always amazing

I haven't made my own roast potatoes for years but I shall be soon as I have time on my hands. I propose Maris Pipers and beef dripping.