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..

The skin was beautifully crispy.

Yes on a Thursday. Why not?

Lololol at mil/milf, told you I wasn't feeling well!

And Mondays is for soup or curry or pie, whatever you can make from Sunday dinner leftovers.

Parboiling is just to save time. They're exactly the same without, but with longer in the oven.

FUCK ME!!
in my head I thought it was Monday today. Shit that’s scared the fucking crap out of me. I’m not even drunk

They're never as good if you don't bar poil them. Fact.

Get it together, low tide

I thought it was Sunday haha

That teaches me! I was so shocked that someone could cook a roast on a Monday.
Spent a long time thinking you were mad. Turns out it was me and @delphguelph

Am I the only one who par boils and then puts them in at a higher temp than the chicken for 45 mins?
All those who don’t par boil, , don’t you have a time/ temp issue?

5 minutes in the microwave steamer, except for King Edwards. They need 2 minutes in boiling water to get the golden crispy cloud effect.

If you hasselback them you get win/win. No par-boiling beforehand and super-extra outside crispiness...

Chopped them up small rub some butter on the chicken skin and put a lime or lemon inside the chicken some garlic and oregano always helps

Lard is an outrage! Rapeseed oil is much better

It has to be either Goose or Duck fat!!!.

@Bamboooo for perfect old fashioned roast potatoes, you need about half a pound of floury potatoes per person - King Edwards or Maris Pipers or similar. Half a pound is about 250g btw. Peel and chop into equal size chunks. Put in large pan and cover with cold water. Chuck in some salt - a large pinch. Turn on gas and bring to boil, turn off and drain when water starts boiling.

Meanwhile put some lard or beef dripping or goosefat in a big baking tray and place in oven, turn oven to full blast 220 or gas mark 9 or whatever your oven says. If you don't have lard dripping or goosefat veg or olive oil will have to do. But the animal fats have a higher burning temperature point so work better for this particular job.

Place drained and shaken in the colander spuds in baking tray of smoking hot fat, toss about - or use one of those silicone brushes that are the most lovely thing I have been given for Christmas ever and cost about £1 in Wilco - to spread the oil/fat over all surfaces of the potatoes. Sprinkle a bit more salt and some pepper. Then shove in oven and forget for about 40 minutes to an hour depending on how big the chunks are and how good your oven is.

I parboil but put in cold oil/fat. Coat them in flour it doesn't matter. You could prob do it to raw ones and they'd be fine.

Stick em in the microwave.