not to parboil my roast potatoes?

[PuppyMonkey]

I know this is tantamount to admitting to murder or armed robbery for most people. But I actually prefer them when you just peel the spuds and lob them straight into the oven, really high. And my dinner guests seem to luuurve them that way too.

Anyone else think parboiling is just one of them conspiracy things???

i never sieve flour

yabu.

They need to be parboiled and then roughed up - its the law.

if you dont par boil they come out hard, and you can't shake them so they go fluffy and get that crisopy but round the edges.
mmm making me crave roat spuds now.

but i sometimes dont peel chips.

adds some vitamin or summin.

Rustic roasties! That's what I've been making all these years!

FWIW, DH prefers them skin on, and lobbed into the oven. It does help that we had a goose for Christmas dinner last year, and still have lots of lovely goose fat to roast them in - mmmmm!

If you like them that way, fine. Nice to know you have such polite guests.

How long do you put them in for?

I cant believe I have been wasting my time and no one told me!

Having said that I will still boil them a bit, old habits die hard!

I put them in for as long as the roast's going to be in - if it's a small roast, I just cut the spuds smaller.....

Roast poatotes, IMO, are just as good done either way. The only reason I parboil them is because I cannot be arsed to peel spuds on Christmas day and like to make life easy! If I parboil them I can do them ahead of time, freeze them and then stick them in the roasting dish from frozen and they come out crisp on outside and fluffy on inside. For me, it's a small bit of effort now that means I can be lazier on Christmas day but I don't think either way makes better or worse roasties.

No mine are still hard on outside and fluffy on inside. I bung em in for about an hour, loads of oil and they come out bleddy GORGEOUS!!!!

It's not just polite guests, honest. My teen from hell daughter adores them and I know for a fact she isn't just pretending, because she would use crap roast potatoes as a tool with which to torment me and make me cry.

Mmmmm chips with the skin on are excellent. I usually do the parboil then roast thing, but have been known to throw them straight in. Both excellent.

Agree with Morloth - have done them both ways. Both are excellent. Husband prefers them without parboiling, in fact.

I think it's much more to do with your choice of potato than anything else!

I have a friend who is a chef and he told me never to par boil. So from then on I never did.

Brilliant isn't it wannaBe???

well I've just par boiled mine. Never tried not doing so but might try next time and blame OP if they are crap

I never parboil!

And I make the best homemade chips - wash potatoes , leave peel on chop into strips - throw in a cm of hot oil in a baking tin and stir regularly. Tip out onto cloths/ paper towels to blot and salt them. They are divine.

I never parboil and I make bloody great roasties

Never parboil. Never rough em up.
Never sieve flour.
Never soak aubergines.

And I am a goddess in the kitchen.

Except I mean salt not soak roffle.

You have to parboil them?! Since when?

I am too lazy to parboil, can't be arsed to wash up the pan.

Roast Potatoes are beginning to confuse me.

I've been told to soak them for an hour before par-boiling/not soak, par-boil/not par boil, roll in flour/roll in polenta/roll in nothing, freeze before roasting/roast from fresh, roast in oil/goose fat/meat juices!!!

How can there be so many ways of cooking something so seemingly simple!?!

GoldenSnitch, it is a conspiracy I tell you. People are trying to make simple things very difficult for no reason.

Soak them!!!! WTF?????

They'll be asking us to parboil jacket potatoes next.

Peel potatoes (or not if you like the rustic skin-on ones} and bung them in a roasting pan on the top shelf of a hot oven for an hour. Eat them. Voila!!

I'm not sure I can comment.... the OP is so offensive, are you sure you're not daftpunk?