Tell me your tips for great roasties please!

[Muchtoomuchtodo]

I'm going to try to cook regular roast dinners for our family - something I've never done by myself .

I'm happy with the meat and veg as I cook those all at different times but I have no experience with roast potatoes!

Please pass on your top tips for fluffy in the middle, crispy on the outside roasties.

Thanks!

My tip (in case anyone is looking for another day!) is to switch the oven off when they are done, but leave them in there for ten minutes or so. It helps crisp up the outside by drying up a little, without overcooking them

Well I cheated on those and the gravy today Allalone but have great plans to conquer a full roast now after today's success.

Both dc declared it their new favourite meal!

Aww, glad your DC enjoyed it, roast was always a very popular family meal here. Gravy is very easy to master, you will soon be a Cordon Bleu chef.

Here's my tip. I tip them into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go. Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil.

I've just come across @seasonalspuds on Twitter too - for all things potato! They share quite a few useful recipes

So many different methods!

I use several different fats - goose/duck fat if I have it (rarely do). If not, I sometimes use the fat drained off sausages (which you store in the fridge for a while) or failing those options, I use olive oil. All work well so basically, don't worry too much about your choice of fats.

Pretty much as above, par boil. Leave to dry out. Toss in very hot fat.

Then a squeeze of lemon juice before they go in the oven.
Seriously, it makes a load of difference.

My DB's technique is to score to increase the surface area, then parboil, then put on a rack and sprinkle with salt to draw out moisture before putting in the hot fat.