Best roasties ever? Pic included!

[managedmis]

Well? What do you think?

A food thread! Isn't anyone going to say that those look like enough potatoes to feed them and DC for a week? And that there must be a zillion calories in them?

Mine are the best - sorry not sorry

They aren't brilliant, they need more fluff and crisp. But more colour too.

I mean id eat them because I'm a greedy sod but I wouldn't think wow. World's best tattie.

Not perfect but I'd eat them

They look almost good enough for the "Schaden-best-roast-spuds" accolade, but not quite.

Need to be just a soupcon crispier, I'm afraid.

Of course - we'd need too taste them . . . . . . . . . .

Have you tried coating in semolina flour, amazing

I do mine in butter - delicious!

I do mine in butter too, and browner.

You need to chill them. I stick mine outside to cool. Give them a good parboil so theyre a bit crumbly, bash them up in the pan a bit

Then put your roasting tray with fat on the hob and heat it so it's really hot. Preferably fat from youre beef or whatever.

Tip the potatoes in and keep on the hob whilst you're coating with the oil. Add a few cloves of garlic if you want to.

Add salt.

Stick in the oven.on a high heat, turn down to gas mark 6 after 20 mins or so.

Then you'll have the world's best toastie.

Roastie. Not toastie.

You need to chill them. I stick mine outside to cool

Chill the raw potatoes before you parboil, do you mean?

FedUp

No. After they've been parboiled.

It works in a similar way to making yorkies, cold batter on hot fat crisps them up.

Harsh crowd.

They look lovely!

Best roast potatoes are new potatoes boiled and crushed and roasted. They are divine.

They look great to me . The naysayers are out in force

Disappointing after the big build up from your thread title I’m afraid!

Where's the rosemary?

They look perfect OP! Give me loads of oil and salt any day 😁

Definitely needed more fluffy edges before roasting then they would have been crispier, they also should have been cooked in butter, the flavour IMHO is unbeatable with butter.

Not a bad effort for a Friday night though.

I have discovered a really good way to get amazing roasties. I have to boil my DH spuds from cold and pour the water away half way through and then start from cold again to leach out the potassium. Once they are drained and dried a bit and then put in the oven they are the best roasties I have ever made.

Not even close I'm afraid!

They look delicious! I’m a bit competitive with mine as they always turn out beautifully, if I say so myself 😊 - I parboil them for four minutes, toss them in already boiling hot sunflower oil, season them with salt and pepper and then roast them in the oven in the same oil used to coat them. A cook school I attended years ago used this method and said they would always turn out perfectly cooked like this - and they have! Even my late MIL who hated me and didn’t like anyone else’s cooking couldn’t stop raving about how good they were 😁

Not crispy enough or fluffy enough for me. You need to add a sprinkling of flour or semolina after bashing them about in the saucepan.

I also let mine cool - a lot - before putting them in the hot fat. Science, innit!