To say these roast pots aren't going to work.

[ChristmasAgainWTAF]

I have managed to fully boil, instead of parboiling the potatoes. They are slightly over boiled, even if you were to eat them unroasted. They haven't quite broken apart, but some have a little white powder on them. Dh said they'll be fine roasted in hot fat tomo. I'm thinking mash these and do another batch. What do you think? Who is right?

They'll be perfect! Just baste carefully so they don't collapse.

In my experience a little white powder on the surface is actually vital for crunchiness! Get your fat good and hot and you’ll be fine!

Picture included

I always fully boil before roasting, much better imo.

They’re not even fluffed up enough!!! More fluffing hot fat they’ll be good.

That’s how I do mine. They’ll be perfect!

They’ll be better!

I’m with your DH, they will be perfect roasted tomorrow - just be careful when handling/spooning.

Mash those. Well maybe cook a bit more then mash. If you roast them you'll have lots of little bits...which in itself is not a prob, but youll have no big bits.

thats how u want them! Roast them!

This is a better image

They look perfect OP

They are completely fine.

They will be completely fine!

they will be grand! Coat them in a little flour before you roast them and they will be perfect!

Hm, I think theres a danger they'll just fall apart and you'll end up with a mushy mess. If you have the time and potatoes to spare I'd do another batch.

I’d use them but don’t turn until the outside has crisped up or they’ll break up

Thank you, would you recommend hot fat in another tray then to transfer them into that? Or leave them in this tray add cold fat and then roast? Wondered if leaving them in one place would reduce risk of them falling apart. They will be in the fridge all night though to firm up abit.

I would test run one in a frying pan today and see if it holds together

Definitely test one today in a frying pan, then no more worries.Yiu will know if it's going to work.They look fine to me though.I would roast them.

The edges will still crisp up in the fat regardless. Even a mushy mess will roast to something delicious.

Have literally just been googling this. Apparently you have to coat them in a little vegetable oil and chill them overnight. A little flour or polenta or something for added crisp but you've got lots of fluffy bits that will crisp up.

Heat the fat in a tray and transfer the (by then) room temp potatoes into it. Carefully splash the fat over the top and sides.

You need red hot fat though.Cold fat will just soak into the roasties and you will have a mushy mess

Great frying pan idea, absolutely love it! Going to test now and get back and then update.