Roast Potatoes........how do you get the "perfect crispy" ones????

[TheQueenOfQuotes]

I sometimes do Roast Potatoes but with varying degrees of success.......how do you do yours?? What oil/fat do you use (I'm not doing a "roast" with them so don't have that option)? Do you parboil first etc etc etc

TIA

lol @ goosefat.

I use sunflower oil, same as www in post 2. Couldn't get crispier.

I don't know about temperature, but certainly duck and goose fat taste better than plain veg oil. This is one case when olive oil is definitely not suitable. For roasties to accompany a roast I would do them plain in fat. As a dish on their own, or a side-dish in a meal, I would do half fat half sunflower oil with loads of herbs - fresh and on the stem for preference.

I seem to recall reading in several places that goose fat is the healthiest animal fat after fish oil. Least saturated?

Mine were declared a great success by the visiting Irish uncle (and he knows his spuds). King Eds are the ideal apparently

yes, king eds floury

ahem. i said king eds first.
my mum says theyre the best. so it must be true

Drool!

True Tranquila (but I'd already bought and peeled mine when you posted that so ner )

I use desiree potatoes and par boil until the egdes go fluffy, shake in the pan once drained and then bake in butter. They are always gorgeous and very crispy.

QOQ, i always buy 'cheap' potatoes in big bags and couldnt say what sort they are. Always parboil for about 10 mins, drain and shake about in the pan, then tip them into fat (cld be from meat, or lard) which has already been heated up in oven. they are always fine, so wouldnt worry too much about the variety. Intersted to read about tips re semolina (as I have some in cupboard that I bought for a biscuit recipe & anm wondering what to use the rest for) also may try the freezing method, but i'm not that organised to do it the day before!