to ask for help from MN in overcoming my secret shame?

[HedgehogsDontBite]

I can't cook roast potatoes. There, I've finally admitted it.

I've reached the grand old age of 45 and am utterly incapable when it comes to these little buggers. They either come out rock hard and inedible or they resemble one of the dog's chew toys. I've tried loads of different 'recipes' but it's always the same. Failure. I'd buy frozen ones if they sold them where I live, but they don't.

Now I'm hosting Christmas dinner and I can hide no longer. WIBU to do chips instead and tell our non-British guests that this is traditional?

[perrinelli]

Apologies if you've tried but I find delia s 'recipe' the best.

Boil for 10 mins
Meanwhile heat goose fat in tray on top shelf of oven
Drain pots and shake pan violently (with Lid on)
Carefully put into sizzling roasting pan with the hot fat in, cook in oven for 40-50 mins.
Can't remember oven temp off the top of my head.

If it always goes wrong, is it that you have different ingredients where you are? Can you get the same type of potatoes we use here? And goose fat?

[MyDogSnoopy]

Cut them up, boil for about 7 minutes. Drain and put back in saucepan. Drizzle olive oil on them and then put pan lid back on and shake the pan. This will 'fluff the outsides a bit and cover them in the oil. Line a flat pyrex dish with a baking sheet and empty then on it. Put in the oven on 200 until lightly browned.

[HedgehogsDontBite]

Possibly it could be because the fat isn't hot enough. I put it in the oven to heat but confess I'm a bit scared of it going up like a chip pan.

Would one of those new fangled acti-fryer things be any help?

[arewethereyetmum78]

Thread moved on a lot while I typed there. Think I'm not using enough fat. What type of fat is best?

[ArchieOlivia]

Buy them from 'Cook' they have franchises everywhere now....

[HedgehogsDontBite]

I don't have goose fat but for Christmas would use the turkey fat. Although normally I use olive oil.

[HaveYouSeenHerLately]

Yes it's all in the fluffy edges. Heat your fat in the oven (make sure it doesn't smoke!) then transfer par-boiled potatoes and quickly spoon fat over.

I thought I couldn't do roast potatoes until I tried Delia's method

Good luck! Have a practice run...

[Solo]

I use a small amount of oil. What oil do you use? Olive oil or vegetable oil is good.
Heat the oil in the roasting tin (in the oven), then place the par boiled pots in the hot oil then pour more (cold) oil over each spud or baste from the tin onto the spuds. In a hot oven for about 40 mins or until they look golden and crisp. I usually put them at gas mark 5/6 then turn them full on for the last 10 minutes.

And yes to Maris Piper too!

Oh and practice. A lot!!

[R4roger]

add some garlic and a quartered onion for extra taste.

[HedgehogsDontBite]

Iggly, they don't burn, they're just kind of leathery on the outside so really chewy. If I leave them longer they go hard. They look fine, but they're horrible.

[HedgehogsDontBite]

Right, we're having roasties every night now until Christmas. I will not be defeated.

[Solo]

The oil won't ignite. Unless you have it over a naked flame.

[kaymondo]

Tom Kerridge and one of the other celeb chefs (whose name escapes me) were talking about roasties on radio 2 last Christmas and both agreed that when you put the potatoes in the hot fat (having par boiled and fluffed) do not shake them about or spoon fat over, just put them in and leave them, then turn them midway through cooking. This has transformed my roasties! Makes them lovely and crispy on outside and soft and fluffy on the inside.

[Solo]

It sounds like you need to change the spud you buy. Fluff them after the parboil, drain well first. Take the hot tin of oil from oven and carefully tip them in, arrange and baste and back into oven. Do it quickly so as not to lose the heat in the oil. Hot oven. Keep an eye so as not to overdo them.

You will do it! :)

[Back2Two]

I don't think olive oil is good for roasties.
It doesn't get as hot as other oils.....vegetable oil is better.

[Solo]

I only ever use olive oil, but my Mum uses vegetable oil now.

[loveka]

If the outside is leathery that is often because the temperature is too low! Or because you are using a waxy potato.

Parboil 5 mins. Shake hard in the pan- after draining- to fluff. Put in a few cm of HOT oil. Turn in oil. Roast at 220 degrees 40 mins.

[minkymuskyslyoldstoaty]

when i take the hot oil in pan out of oven, i put the spuds in really quickly, but make sure the pan is on the hob with a flame under it as i am doing it.

keeps the oil bubbling as you spoon it over the oil has to be really really hot.

I don't use crazy amounts of oil. then make sure that over is hot. move them around after about 20 mins.

[NCIS]

DH, who cooks the best ever roasties, puts the roasting tin on the hob to get really hot then turns the parboiled spuds over in the hot fat. Leathery sounds like the fat isn't hot enough.

[ThreeQuartersEmpty]

No, potatoes in the acti-fry are nothing like roasties.

[Solo]

Are you using a metal tin OP? I use a Pampered Chef baker which cannot be put onto a naked flame.

[Chippednailvarnish]

Crosses Actifry off my Christmas list!

[throckenholt]

um - all I do is peel, cut to appropriate size, coat in a little oil (herbs if wanted), bung in an oven at about 190-200C for about an hour. For preference I would also stick them in with the meat that is roasting because I like the flavour it gives.

I can't be bothered with faffing around par boiling - far too much hassle.

Does depend on the spuds - some don't roast well and stay hard for longer.

[Solo]

The Actifry makes great chips and sweet potatoes Chippednailvarnish my Mum has one.

[OttiliaVonBCup]

Possibly it could be because the fat isn't hot enough

Here's your answer.