Roast Potatoes

[StarryStressyHead]

At (almost) 36 you'd think I'd have mastered roast potatoes but I always seem to mess them up. Anyway I have to roast the potatoes for Christmas Dinner at my sisters (do them here, then take them round).

As there is 11 for dinner, I don't want to mess them up.

Any tips anyone? (Have a fan oven).

I need tips too! Mine never go crunchy! (can't use any animal fat - veggies eat them too)

Glad I'm not the only one TD. Mine go crunchy on the outside and soggy on the inside

I feel so inadequate!! Mine cook but never go lovely and crispy like MILs. I have to cook Christmas dinner for them on the 27th.

Heat the sunflower oil up while the potatoes are part boiling. Drain the potatoes in a colander, and give them a shake to break the outside up a bit, it makes them crispy. Put them in the oil, cook for about 40 mins on 200, then turn up to 220 for about 15 - 20. Works for me. Maybe a try out would be good though.

Use Red Potatoes - They are Ace for roast spuds. Don't worry girls only just found this out myself!!

Thanks Lou...how long are you supposed to part boil for coz I think that's where I go wrong?

Bummer - I just bought King Edwards - a huge bag of them?

I know it sounds lame but last motnh Good Food magazine RAVED about Iceland frozen roasties (I know, I sniggered too). They reckon that they are as good (if not better) than home made ones ! Also found out on Sun that a very 'culinary' friend of mine will be serving up Aunt Bessies frozen roasties on Christmas Day, she really isnt the type to cut corners in the kitchen unless the substitute is better than the original home-made affair. Give 'em a go.

They should be fine, just follow FairyLou's cooking instructions.

I've used Aunt Bessie's before and they are nice but I really couldn't cheat...could I?

These are the tips. Make sure the oil in the roasting dish is red hot before you add the potatoes. When you have boiled the potatoes really bash them about, you get lovely crispy bits then. Sprinkle loads of salt on them, and crussed garlic

Frozen Roasties are okay - but you can't beat the real thing!!

I would SSH, but DH is doing the cooking.

ah, now garlic that's what I always put on mine but don't think I'll get away with it for Christmas dinner. I could add some rosemary or is that only good with lamb.

I'm no domestic goddess am I?

Oh yeah, got in-laws for dinner tomorrow and cheating on that. Joint of lamb, peas and new potatoes all prepared from Mr Marks and Spencer. Going to Sainsburys to get some ready made gravy as I can't make that either

Gravy - A really simple lovely tasting one is the Oxo Gravy with a hint of mint - it's delicious is in a little packet like a bread sauce or cheese sauce mix with al the stock cubes etc...You just mix it with hot water.

I know that DH likes to give them a good shake in the pan (with the lid on) once he has par-boiled and strained them. It makes them fluffy on the outside and they seem to roast nicer than if they are put in the oil with smooth sides IYSWIM.

Have a practice run using fairylou's ideas and if they don't work out than give Aunt Bessie a call ! You can always bash them about a bit and add a few cheffy touches to them whilst they cook (rosemary and garlic etc) to make them look a bit more authentic !

OK we were supposed to be having fahitas for tea but now we're having roast potatoes and chicken breast just so I can practice!

Excellent ! Tarragon and sea salt would work I think, tarragon is ace with chicken so turkey shouldn't be all that different.

We use Maris Piper potatoes - they come up well. Or as per Nigella's suggestion of using bog standard baking potatoes and chopping them up into smaller chunks, coat them in olive oil, sprinkle over a generous amount of plain flour, add rosemary sprigs and unpeeled garlic cloves. Take care though not to serve up the garlic ! However if I don't have time I get out my bag of Aunt Bessies too.

Ooo - and I forgot adding generous amount of salt to the potatoes too

Oh blimey, another suggestion

'll end up buying Maris Pipers and cooking them plus King Edwards and Aunt Bessies and choosing the best. If they are really hard, I could throw them at my BIL when he gets too much to handle

Message withdrawn

ah now that's a dilemma as well. SALT. I never add salt to my veg coz for one I don't like it and it's not good for you. But I suppose if I'm catering for 10 others I have to. Bummer.

Par boil until they feel about half cooked when you stick a knife in one. Use the water from the veggies to make the gravy.

It's all so complicated! I never thought to check what sort of potatoes I should buy!