How do you make your Christmas roast potatoes?

[IWIllDoItNowInAMinute]

I’ve always parboiled mine, then put them in with the meat and brush them with olive oil. I fancy jazzing them up a bit this year for Christmas dinner. So, tell me, how do you make yours?

Remove the bag from the freezer, add to hot oil, put in the oven for the correct time. 🤣

Parboil, tip them back into the pan and shake them about a bit to fluff up the outside, then into hot oil in their own roasting dish. Plenty of salt. You don't need to jazz up roast potatoes.

Goose fat.

I parboil and do in a seperate pan - ideally cast iron, I think they get crunchier that way than cooking in the same pan as the meat. I use olive oil too.

Parboil, rough up, let dry for 10 mins, toss in flour, salt and pepper then into sizzling hot goose fat.

Goose fat in the roasting tin, put in the oven whilst it's pre heating.

In the mean time, parboil the potatoes for around 8 mins, tip the water out and leave for a few mins. Then add seasoning and add semolina (or plain flour if you don't have this). Then add them to the roasting tin and coat them all over with the goose fat. Add in cloves of garlic and rosemary and roast on 180-200 for 50-60 minutes.

Sorry, after you've added the seasoning and semolina put the lid on the pan and rough up, THEN add to pan

Par boil potatoes, goose fat in oven getting hot, drain potatoes and steam off for a few minutes. Stick them in the hot oil. About 40 minutes in, get a potato masher and flatten the potatoes slightly. Stick them back in for another 10-15 minutes. Done

Exactly as @ManchesterRoad does. I really dislike roasties tossed in polenta or cornflour.

parboil them in stock for extra flavour.

Parboil, shake with polenta, add to screaming hot goose fat. I use rapeseed oil if we have veggie guests.

I parboil, shake and bash up with a bit of plain flour added. Then into a hot pan with plenty of space in. I turn every 20 minutes and do for about an hour 20 minutes. Before last 20 minutes I add a squeeze of lemon juice.

Forgot to add I use olive oil

I cut the potatoes into quarters, parboil, drain and allow to steam for a moment, then shake to cuff up the edges.

The I heat goose fat to screaming hot, pour in the potatoes, turn them to make sure they are all coated in the hot fat, then roast.

I think that Christmas dinner has a lot of rich tastes and flavours, so some things need to be simple. But with an ordinary roast, I have occasionally done marmite roasties - parboil the potatoes, drain, shake, and then put in marmite and some oil. Stir so the marmite-y oil coats the potatoes, then roast.

Can I ask, does goose fat taste... goosey?! I always use olive oil but wondering about using goose fat for Christmas.

It is a bit strong but you don't taste it when the potatoes are cooked!

Aunt Bessie makes ours, we just warm them up.
Mum made crispy roasties. Boil until powdery and add a sprinkle of flour after the oil.

Normally roast mine in beef dripping after par boiling but at Christmas will use goose fat . Bashed up garlic cloves and some rosemary leaves about 1/2 way through , oh and salt and pepper .

For those of you that cook them in fat in their own dish - how much fat do you use? Is it just a little bit in the bottom of the dish or should there be some depth to it?

Just use my experience as a guide , depends on the tray and how many you are feeding . You just get the feel for it .

For easy pre-prep I prepare mine the day before, par boil and cool asap [usually out in the garage] then toss them in a little oil and put them in the fridge in a bag or a big, big plastic box.
Get them out in the morning so they go into piping hot duck fat at room temp.

Similarly I peel carrots and sprouts the day before, usually over a big bowl in front of the TV, toss in a sealed plastic bag with a couple of tablespoons of cold water, into the fridge ready to cook on the day.

I have tried both goose fat and olive oil and i much prefer them cooked in olive oil.

Parboil, rough them up, toss on a little semolina, then in beef dripping and roast in airfryer.

I add 1/2 tsp of bicarb of soda to the water I parboil the potatoes in, it's science, it breaks down the pectin so you end up with a better surface when you give them a little shake and add them to the fat. They should end up crunchy on the outside and lovely and fluffy on the inside. As there is time before the big day, try it out with a couple of potatoes and see.

Loads of videos on Youtube of people cooking roasties so you can see the dishes they use and how much fat they use.

I use frozen goose fat ones, nice and easy.