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?

[HollyJollyXmas]

Maris pipers. Cut in half or even quarter if the potatoes are big.

Parboil until they start to soften. Drain, lid on and shake the pot hard to fluff up edges.

Put your oil in a roasting pan and get it hot before you add potatoes. People will say duck or goose fat, but I just do them in olive oil and a knob of butter, and usually cook them alongside the meat for extra oily juices.

Cook for 35-45 mins depending on your oven.

Fool proof. They always work- fluffy inside, golden and crispy outside.

[HedgehogsDontBite]

Right, am just back from the shops and am feeling something akin to what I felt the first time I sat my driving test.

There were 5 types of spud available. 'Red potatoes', 'Waxy potatoes', 'white potatoes', and 2 types of expensive new potatoes. I think the red ones are Asterix and the other 2 looked the same to me but I have no idea what they are. I went for the Asterix. The oil is mix of soya, sunflower and rapeseed. Nothing else but olive oil available, although I can get lard from the big supermarket 1.5 hrs away if I need it.

I've put the oven on 225C and am waiting for it to heat up before putting the oil in and the potatoes on to boil.

Please shout if I'm going wrong.

[HedgehogsDontBite]

Do I put the oil in the oven when I turn the pan of potatoes on to boil or once they do actually come to the boil? I'm scared of burning the house down. That might put a dampener on Christmas.

[outofcontrol2014]

Well done Hedgehogs!

Asterix potatoes are quite floury and fluffy. This means that it can be difficult to get a crust to form on them.

You might want to parboil them for just a touch longer than you were planning, then drain them of all water, return to the boiling pan, and gently shake them about in the pan to rough up the surfaces a bit (just a bit! You want a crispy shell, but not a fally-aparty potato). I always leave mine for another 5-10 minutes at this point to get rid of any excess water and to allow them to continue to cook a little.

Then straight into the hot oil - make sure there's plenty of oil and sort of baste them - make sure they are covered with it on all surfaces. Shush them around the tin ever so often during cooking. A bit of pepper and fresh rosemary is lovely half way through.

[outofcontrol2014]

I would put the oil in the tray when you put the potatoes on to boil. Keep a nose out for it smoking too much, though!

[Discopanda]

The worse the fat is for you, the better it is for your potatoes! Get your fat or oil (not olive oil, the smoke point is much too low) hot whilst the potatoes are parboiling, fluff in the colander and make sure they are completely coated in the oil, use plenty of seasoning and try adding chopped rosemary and/or sage and cook for at LEAST 45 minutes. Turn them over once or twice but wait at least 20 minutes until you do this so you get a nice crispyness. Good luck! Also, if you dust them in a bit of cornflour or fine polenta after parboiling this helps get a bit more crunch outside.

[MovingOnUpMovingOnOut]

Not waxy potatoes. The red or the white are probably fine. I like Maris piper myself, but the following is essential:

Heat the fat in the roasting tin in the oven so it is smoking hot. Your potato needs to sizzle when it goes in.
Cook at 220 degrees C on top shelf
Cut your potatoes like Nigella suggests: chop off the bottom third, then cut the remaining piece down the length.
Put your potatoes in boiling water and cook until they are soft. None of this par-boiling nonsense. If they get over cooked you'll just get extra crispy bits.
Use duck or goose fat if available. Otherwise lard or a vegetarian lard substitute.
Drain potatoes then shake about a bit in the pan to squash the edges and get some bits falling off.
Tip the hot potatoes into the hot fat.
Cook in the oven until they are browned. Turn them after about 30 mins, then every 20 minutes to get all the edges coated in the hot fat.

[MurderonthetopCs]

Here are my secrets: 1) heat the oil before you put it the roasties. 2) use a metal roasting dis. 3) always allow 20-30 minutes longer that you thought. The parboiling thingy just depends on what tyoe of crunch you are after. Good luck!

[Groovee]

I par boil my potatoes for about 15 minutes then I fluff them in a metal colander. I heat my oven to 220 then sprinkle olive oil over my tatties on the tray and then cook for 45-60 mins. I often turn and sprinkle more oil if required.

[HedgehogsDontBite]

The tin has about half a cm of oil in it. This seems loads to me but I think it might not be enough based on what some people have said. I'm worried about putting too much in and it overflowing/spilling once the potatoes are added.

[MovingOnUpMovingOnOut]

You need enough fat to cover the bottom of the roasting pan but not deeper than about 1mm. You can always add a bit more fat later if they're drying out.

[MovingOnUpMovingOnOut]

always allow 20-30 minutes longer than you thought

YES to this ^^

[outofcontrol2014]

That sounds plenty of oil to me - I normally use a bit less, just a mm or so in the bottom but others may disagree! It's amazing to see how many different ways people cook these. Which is another way of saying: don't worry too much, Hedgehogs - you're doing great and it can come out well with all kinds of methods!

[MovingOnUpMovingOnOut]

Have we mentioned putting the potatoes in a single layer?

[HedgehogsDontBite]

DS and Igglepiggle are watching me through the bars of the gate on the kitchen door. I don't know if I can cope with this level of scrutiny! :o

[Bulbasaur]

Can you get some oil and deep fry them in cubes, so it's sort of a splice between roasties and chips?

[HedgehogsDontBite]

10 minute boil time is up and the kitchen isn't alight. I'm feeling hopeful.

[codandchipstwice]

ooh - I love a stalking thread - am watching hopefully - all looking good so far

[SagaNorensSnowflakeTrousers]

I can't do roasties very well, either. I think I use too much oil because mine come out really soggy/greasy. Luckily my DH is a trained chef so he's in charge of Christmas dinner. His roasties are gorgeous.

Good luck, OP!

[HedgehogsDontBite]

I did the fluffing bit. Some of them disintigrated into mush but most survived. They sizzled when they went in the oil, which is a first.

So 40 minutes with a turn over half way through right?

[SistersOfPercy]

I can make proper ones, but mostly cant be arsed. I tend to chuck a handful of Aunt Bessies in the roasting tin, they suck up all the lovely meat juices and go soft. Pull out the roasting tin when the meat is done, remove the soft roasties to a baking sheet and whack em back in for half an hour on high to crisp them back up.

[MakeMeWarmThisWinter]

My roasties are always perfect and I don't bother with heating oil!

I do this most Sundays.

Whack meat in oven in a big roasting tray.

Always use Maris Pipers (easily available from Tesco in big bags)
Cut into thirds.
Boil for 15 mins.
Drain in a colander.
Pour over a generous helping of sunflower oil (about a mugful I guess) whilst still in colander over pan, tip back into pan and shake it around a bit to coat them all really well in oil and fluff the edges.
Lift out roasting tray from oven (which now has sizzling fat and meat juices in it)
Carefully tip potatoes all around the meat, making sure they all have space away from each other and the meat.
I cook them for anything from 45 mins to 1.5 hrs at 200 depending how long the meat takes, it all comes out together and is always a success.

My top tip is coat them in sunflower oil then tip them on to roasting tray - it's about the potatoes being properly coated in oil I think, a really generous slug.

[JoffreyBaratheon]

You think that's bad, OP. Feel my shame. I am a Yorkshirewoman who can't for the life of me make Yorkshire pudding. Luckily my husband (a Southerner, pah!) can.

I just keep quiet about it. It is my secret shame.

[Dogsmom]

I do mine in the actifry and they're lovely, par boil for 10 mins, stick them in the actifry for about half an hour with the little spoon of oil and they're done.
Healthy too.

[DameDiazepamTheDramaQueen]

Albert Bartlett potatoes work the best ime- peel and bring up to the boil in salted water, the salt is important as it roughens the edges up, simmer for a couple of minutes, drain and return to the pan and leave the lid on for at least 5 mins. Then shake the pan with the lid on a couple of times. Into a dish with cold olive oil on the bottom and some drizzled on top, cook until nice and crispy