How do I make my roast potatoes fluffy inside and crispy on the outside?

[Lavenderlights]

All tips welcome! I only have sunflower oil as the others had sold out!!

We boil ours for 5 minutes then shake them up before cooking them. DH swears it makes the difference

Par boil, drain, add flour and shake in pan until they are all bashed. Put a roasting tin with good amount of oil in into a hot oven and when it's very hot, drop potatoes in (they will start sizzling in the oil ). Shake to coat with the boiling oil and then give them a shoogle every so often.

This is how my mum made them and now me (although I use goose fat for Christmas ones!) and I've never had a fail.

Peel, cut and parboil in salted water. Drain and let them dry out in the pan. Add a sprinkle of flour and polenta or semolina if you have it. Put the lid on and give a good shake till the edges are fluffy.
Oil in a hot tin, coat the spuds and add a bit more salt. Roast till crispy.

Start with a suitable potato like a Maris Piper. Peel and cut potatoes into large chunks. Parboil first until knife tender, steam dry in colander (VERY important, give them a few minutes to dry out). Put oven on to 220°c (200°c fan). Place tatties in bowl and toss in salt, pepper and garlic granules - shake and toss to bash them up and make them fluffy which creates crisp. Heat layer of veg oil in large baking pan in the oven for 5 mins , you want the potatoes to all be in a single layer for maximum crispiness. Remove pan with oil from oven carefully and chuck potatoes in, using a spoon to make sure they're coated fully in the oil.

Roast for about an hour - you want to turn them every 20ish minutes to make sure they get golden on all sides. You can sprinkle with some finely chopped fresh rosemary about 10 mins before they come out. Remove when at desired crispiness. They're fabulous every time with crispy outsides & fluffy insides.

Yes and they must always be shoogled, tis the law.

I do them exactly like @doodleschnoodle - rough them up well after parboiling and don’t stint on the oil are the keys I find. Never fails.

Par boil then cook in 250ml of stock. Once soaked up the stock, sprinkle flour on them and oil.

They soak up the stock & it makes them extra fluffy.

Boil for 10 minutes, shake in a sieve/colander to fluff up the outside, sprinkle with flour.
Put baking tray with oil/fat in the oven until jot and then add the potatoes, roll in the hot oil and stick back in the oven. Turn during cooking.

metal baking tin with olive oil into oven at 200
Parboil for 7 minutes
drain
shake in dry pan
coat with flour (with salt and pepper in) and shake again
put potatoes into hot oil, and spoon hot oil over them before returning to oven.
cook for 40-45 minutes.

Parboil, shake, then open freeze to dry the surface out, bag up, then cook as usual, from frozen. Maybe not much use this year, but absolutely the best roasties you'll ever eat

Precisely this and they’re always amazing.

I always pre heat the oil & also shake the saucepan with the par boiled in to make the outside textured. I saw it on Jamie Oliver & it seems to work.

www.jamieoliver.com/recipes/potato/best-roast-potatoes/

God I love roast potatoes.. this thread is making my mouth water 😁

Parboil for 7 minutes, drain and leave in the saucepan with the lid on to steam dry for a few minutes, add a sprinkling of fine semolina and shake the potatoes to rough up the edges. Heat oil in a tray in the oven till very hot( sunflower is fine), add potatoes and quickly turn in the hot oil. Season and roast for 50/55 minutes, they'll be perfect.

We always use butter not oil. Delish.

Came to post my renowned roasties recipe but it’s pretty much as above. Parboil, dry out, shake to rough up, straight into very hot oil heated in roasting tin, coat and turn (but don’t turn to often as you don’t want to lose heat). I would use King Edwards but Maris Piper also fine, but it should be one of these for the right fluffy/crunchy effect. I use olive oil. And I like to cut them up a bit on the small side as I like lots of crunchy surface.

Love roasties in this house - we have them at least twice a week.
I always use Maris Pipers or King Edwards- parboil and dry in the pan, good shake to fluff the outsides then tip onto a pre heated baking tray with 50/50 sizzling oil/butter. Turn over and make sure all potato is coated in the oil/butter and a big sprinkle of salt on top. Lovely crunchy outside and fluffy middle. Will be making plenty tomorrow for the Christmas dinner- can not wait!