Following on from mash..... how to get perfect roast tatties?

[wangle99]

Mine are always tough and horrid. Help me lol

I always buy the frozen ones, but I remember a friend years ago would make the most lovely roasties ever.
She would boil them slightly, then place them in roasting tin and garnish them in olive oil and herbs. Rosemary or mint or even sage would be nice.

First you want to par boil them. I find about 6 mins in boiling water does the trick.

Preheat a roasting tin with some oil in the bottom in the oven where your roast is (about 5 mins) then put the tatties in the tin and in the oven.

Takes around 1 1/4hr - turn over half way through.

Do you par boil them beforehand? Also you need to use the right type of potato, the floury sort, not newer harder types.

I usually buy reds as they roast & mash well.

I use Maris Piper, par boil them just so the outsides go a bit fluffy and drain and give a bit of a shake to fluff them up more. Put in hot oil (not too much) on top shelf of hot oven (gas mark 6) and sprinkle with a little salt. For about 1 hour. Turn over half way through. YUM YUM

10 minutes boil on the hob, till all fluffy. Drain them in a colander, and shake them up lots so that the edges are ragged.

Put a little oil in a glass dish, and some mixed dried herbs. Then add a little more oil over the top of the potatos.

Roast in the oven for around an hour and you should get fluffy, golden crispy tats.

ooh try using the little new potato's the ones that are covered in soil (washed obviously ), they are lush if you cook them with a drizzle of olive oil, not your traditional roast tatties but still lovely

That's it Flossam! Perfect. I got the idea of banging the potatoes from dear old Delia.

Everything Floss said, plus cook them in goose fat.

After the fluffing and banging, you can sprinkle them with a little bit of flour or (if you are Nigella) semolina. Make the edges 'catch' and go even crispier. Swoon.

i sprinkle flour too and they are lovely like that...

I go for the High Fat route but they ARE lovely.

Parboil floury tatties and heat dripping in oven at same time.

Drain tatties and shake with either semolina or polenta.

Add to hot dripping and roast. YUMMY!

Thank you, going to try suggestions. Roast tatties my fave bit of roast so perhaps I can actually cook some decent ones now!