Stupidest food question ever

[NotQuiteCockney]

Look, I don't eat potatoes, so I honestly need to ask ... to make roast potatoes, what sort of potatoes do I start with? The giant baking ones? Or just "regular" potatoes? Are red ones better?

(Plan: peel potatoes (ugh), parboil (for how long?), then put next to goose in oven.)

Regular potatoes - pref. Maris Piper.

Peel pots, parboil, give good shake to roughen edges, sprinkle with light dusting of flour or semolina, roast next to goose (Nigella applauds you, NQC )

Eat. Then eat some more. Then scrape up all the gooey/crispy bits from bottom of dish and eat them too. Or is that just me?

Any potatoes, but you need to cut them into pieces about 5cm across ( though I've never actually measured mine, you understand)
Peel, cut up, boil for 10-15 mins.
Drain them, then put them back in the sauceopan, put the lid on & shake so the edges get roughed up
I always find mine cook more crisply in a separate pan, but others say they are fine next to the roast.

I try and try, but I can never get the roast potatoes right.

I do all the things you said, peel, parboil, shake in pan, but they either never get crispy or go absolutely solid on the outside.

I think things fall down when it comes to putting them in the oven. What temperature, what type of oil/fat, how much oil/fat, how long to cook for? anybody have a foolproof method?

I follow St delia, put oil in roasting dish in hot oven - gas mark 8-9 for 2-3 mins, then put in pots ( after par boiling as in previous posts), give good coating and put back in oven for 50 mins - nice and crispy!

what do you mean you don't eat potatoes?!! what's wrong with you? potatoes rule!
as for roasted potatoes: go to the store, pick up a bag of aunt bessie's roasted potatoes. follow instructions on back.

ooh after years of trying and failing, my roasties are now good every time.

vvv important for crispiness is to do the parboiling in salted water. I reckon parboil about 5 - 10 mins.

I also think they crisp up and brown better in their own pan in the oven, as it's easier to get them out and turn them over when you need to. Also suits the veggies i am normally cooking for.

So parboil, drain, and agree with the shaking. Meanwhile put oil in pan in oven just a couple of minutes. Put drained pots into the hot oil so they should be sizzling from the off. Toss and put back in.

Maybe 45 mins at 180. toss once or twice for even colour.

Thanks for all the replies, lots of options.

I don't exactly not eat potatoes, but I don't generally see the point to them (particularly not peeled!) so I just don't ever have them, iyswim. I make potato wedges once in a while, or dirty cheesy garlic mash (alicot, only with skins in).