To not parboil my roast potatoes?

[Eliza9917]

Got a chicken in the oven. Washed, peeled and cut the potatoes up. Currently sitting here feeling a bit ropey wondering whether I can be arsed to boil them first or just chuck them in the oven for an hour instead.

Really feeling the second option atm..

I never do.... 😁

They're definitely nicer when par-boiled, but I wouldn't bother if I was already unwell.

Yanbu. I’ve done it and it’s fine .

I would've stuck em in with chicken. Hot strange to add after. I only par boil on a lazy sunday

Does it actually work if you dont par boil or does it take hours? I can never be arsed and parboiling means extra pan to wash

I can guarantee if you chop them small (more cubes than full roasties) and toss them in oil salt and pepper they will be very nice.

I always parboil, and leave the skin on. Add a teaspoon of bicarb as well as salt to the water when boiling, usually only 5-10mins parboil. I also recommend the tiniest drizzle of golden syrup or honey over them when they're about halfway done. Sounds so wrong, i was v dubious, but now i can't have them without

I've microwaved them for a few minutes first before now. They still come out lovely.

Never parboil. Always come out fab.

They'll be nicer parboiled but fine without. Cut smaller and make sure there is plenty of oil, salt and pepper.

My Mum never par boiled first. Hers were amazing.

YABVU. Parboil is a must. Woman up.

(or just make lovely soothing mash? exceptionally delicious with chicken gravy).

It’s not just about the parboil though, it’s the draining and giving the pan a good shake to rough up the surface of the spud! More surface area equals more crunch

Having tried it both ways: par boiled are better, but not par boiled is still pretty nice.

I never parboil. It’s entirely uneccesary. My roast potatoes are very well received, crispy exterior, fluffy interior and not waterlogged. Lovely hot oven, duck fat mixed with a little butter, cook for about an hour basting frequently.

I would normally put them in with the chicken but the roaster that is big enough is still unwashed from yesterday so I can't fit the potatoes in with the chicken today. I'm going to cook them in lard instead.

I'm having a very lazy day today because I feel a bit sick. I still have to sort some vegetables out too but I might just put corn cobs in the microwave.

They’ll be edible but not great. For a proper roast potato, boiling first is a must. You need that crunch from a shaken boiled potato.

Hasselback potatoes are a fabulous alternative to parboiling roast potatoes. Come out cripsy on outside and fluffy in middle everytime!

So how do you all make roast potatoes? I’ve never actually been taught

@happystrummer I've already peeled and cut them up unfortunately.

@bamboooo I'd normally boil them from cold in salted water then drain, shake, season and add to the roasting tray.

I love them parboiled, but if you don't they're still OK.

The biggest difference is the amount of oil or fat they absorb, very little when not parboiled.

Another example of how you modern young women have let your standards slip. I blame Delia Smith who I have never forgiven for 'How to Cheat'. And as for the unwashed roaster from yesterday! Dearie me!

Do you put oil in the roasting tray? Do you cover/drizzle them with oil?