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?

[musicalendorphins2]

Well, all I do is peel, quarter and cook them in with the meat, onions and carrots, season, cover the pan and let them all roast together. I turn them from time to time.

[Sallystyle]

I sprinkle mine with flour to get them even more crispy.

DH makes the best roast potatoes ever! He bates them every 20 minutes or so as well. Ours take around 2 hours to cook, but with 7 of us we do have a lot of them. It really is all in the smoking hot oil.

[Sallystyle]

And yes, we use some lard or goosefat.

[florentina1]

Quickest easiest method I know is par boil so that they are just starting to cook on outside? Drain then tip on to a tray leave them until all steam has stopped rising. Put old roasting pan on top of oven with Medium heat under underneath. Add your choice of oil of fat. I use olive oil and butter. Put the cooling potatoes in the pan, turn until they start to crisp up a bit. Once all sides are very light gold chuck in the oven no need to baste. Just turn once.

[musicalendorphins2]

Don't give up, you have the technic down, just change the oil. Maybe try without using extra oil, I have put dabs of butter on them, I imagine you could oil the pan, so they won't stick, then cut them up, put in a bowl and drizzle melted butter over them, season and then roast (with some onions). Or cook in with some meat as a poster (somewhere in this thread) does.
Oh, I have make yorkshires with "fake" drippings, made from melted butter and a bit of beef oxo liquid diluted with a bit of water.

[musicalendorphins2]

*technique

[MrsSchadenfreude]

I would try the white potatoes next time. You do need something that is a bit floury, rather than waxy (Northern Europeans like floury potatoes, Southern Europeans prefer waxy). If you're not sure which is which, floury ones tend to be large, roundy, and often white, waxy ones tend to be smaller and often oval or kidney shaped. If you are in a French speaking country, the ones marked "speciale frites" work well. Don't use olive oil, use either goose, pork or chicken fat, or sunflower or groundnut oil. Olive oil doesn't get hot enough for the outside you are looking for.

Needs to get a life...

[nilbyname]

I think you used too much oil, you need just a thin skim across the bottom of your roasting tray. Lots of salt and pepper. Really hot oven! Hot and dry fluffed pots. I drain, put back in the empty saucepan, let them steam off water, then give the pan a shake. Then put in the roasting tray for about 1 hour maybe a bit more at 200 degrees.

[BoreOfWhabylon]

I don't like roasties done in oil - has to be animal fat, usually lard. Gives a better roastie and cuts down on the repeating/heartburny after-effects. I don't bother with parboiling either.

The right type of potato plus animal fat is the secret, imo.

Yours look lovely, OP. Just use lard/dripping next time.

[MagicMojito]

Roast pots are shit anyway. Sorted .

[Notso]

Haven't RTFT but lard is the key to roast potatoes.

[elephantspoo]

That's okay. My mum can't cook vegetables. In fact, she's probably got them on now for Christmas lunch. I am surprised she manages to get sprouts to stay in sprout form right up until you put your fork in it and whoosh, it drops into a puddle of sprout soup on your plate. Gravy she can do, thought. Everyone gets a slice of gravy.

[FelixFelix]

elephant

[Tobyjugg]

If you make ace chips do them instead. Try the Irish mash (can't remember name col-something or other) with cooked cabbage or fried onions mixed in with it?

[MindReader]

Maris Piper.
Peel and boil for about 25m till softish.
Drain, shake pan furiously to get fluffy edges.
Put a little hot oil (from the roasting tin which is already in) in pan and shake again.
I use cheap veg oil as olive oil doesn't heat as well.
Goose fat is best though.
Put into roasting tin (they have their own heavy bottomed tin) which has been preheated at 220 degrees with 1/2" veg oil.
Leave until browned and crispy, don't try to turn and faff.
Just baste once with some oil.

Yum.

[theladylovescupcakes]

OP they look pretty good!

My tuppence worth - once the potatoes have parboiled I drain and then sprinkle with semolina or flour (makes them lovely and crispy) before putting into the hot oil. I also use a clean turkey baster to baste them with the hot oil (easier than using a spoon, I reckon).

I'm sure by christmas you'll have it down to a fine art!

[boredaccountant]

I was always terrible at roast potatoes, but I think I have them sorted now. A few things I have learned:

1. Use Maris Piper/King Edward. Cut them into relatively small chunks. Too big and they end up like baked potatoes, all mushy in the middle.
   
2. Parboil, but only 5 minutes or so otherwise they go like mash when you fluff them.
   
3. Drain, lid on pan, shake, so fluffy. This makes sure the outside is crispy, not chewy.
   
4. Put into hot oil, but make sure it's just enough oil to coat the potatoes properly. Otherwise they can be too oily. Get rid of any excess oil
   
5. Turn a couple of times while cooking
   
6. Cook for about 50mins to an hour.
   

I've heard people suggest doing the potatoes in advance and then you can just reheat them in the oven and they apparently come out really nice and crisp.

[kinkyfuckery]

Haven't read the thread, so sorry if I repeat.

I just chop some (unpeeled) potatoes, bung them on a baking tray - spray with Frylite and sprinkle some garlic powder and dried mixed herbs on them. Put them in the oven for however long they take (maybe 45 mins? I don't bother parboiling - that's more washing up!)

My roast tatties are gorgeous!

[EbwyIsUpTheDuff]

parboil.

I cut into mine then roll them about in the oil.

then chuck them in the oven for as long as possible (about 2 hours usually), stir them every so often when you check the meat.

[Lubi24]

As people have said, par boil, sprinkle some semolina!!! Over it. Then shake in pan to rough edges It works honestly. Let me know if you try it and it works for you GL xxx


www.nigella.com/recipes/view/perfect-roast-potatoes

[Catilla]

I don't think anyone has mentioned my technique, which I think came from Delia... after fluffing the boiled potatoes by shaking in the (drained) saucepan, I pour the hot oil over the potatoes, and then pour the whole lot into the tray for roasting. Much easier and better coating than having to turn loads of potatoes which all have corners etc.

[florascotia]

Asterix is a variety of potato specially bred to produce high yields for the chip-making market. greenvale.co.uk/seed/varieties/asterix/

The high dry matter means that Asterix should be better than salad/waxy potatoes for roasting - but not necessarily that they will be fluffy.

Of course, famously fluffy varieties like King Edward and Maris Piper would be the best (as older varieties, they are also more flavourful than some new ones - tho' I don't know about Asterix) , but I don't know whether they are ever available in rural Sweden. This is probably too far much information, but here is a list of other fluffy varieties:
www.lovepotatoes.co.uk/other-varieties-chart

and here is a list of UK common supermarket varieties, with their characteristics:
www.lovepotatoes.co.uk/common-varieties-chart

[wol1968]

One other thing. Get yourself an oven thermometer (from a hardware store or online). It's a revelation. I found that my oven was heating at least 20 degrees over (fan) - no wonder stuff was coming out burnt on the outside! If your oven thermostat's a bit dodgy it may be difficult to find the right temperature setting on the dial, a bit like a tricky shower attachment.

[Spinnerbear]

My husband parboils them, and then fries them in the deep fat fryer. Perfect every time!

[MrsCosmopilite]

Get the oven on, and put in the tin you'll be roasting potatoes in.
Peel your potatoes - pop the ones you've peeled and cut into some cold water whilst you finish them off.
Rinse off the potatoes
Put a pan of lightly salted water on to boil
Put potatoes into the boiling water.
Get plain flour out of the cupboard, and any herbs you may want to use for flavour (I often use Rosemary and a pinch of cayenne pepper)
Put some solid fat (lard or vegetable) in the hot pan, put it back in the oven.
When the potatoes are just getting soft take them off the heat and drain out the water (keep some aside for gravy if need be). Keep them in the pan.
Sprinkle a pinch or two of flour and any other seasonings over the now drained potatoes.
Shake vigorously to 'break up' the edges. If your potatoes fall to pieces you've overboiled them.
Your potatoes are now slightly fluffed and are floured/seasoned.
Put the potatoes into the hot fat in the hot pan. Turn them with a fork to coat with fat.
Sprinkle over any herbs
Roast for around 30 minutes.