How can i get really crispy Roast Spuds???

[TheMuppetMuggle]

I'm doing my usual Sunday roast, but can never get nice crispy roast spuds.

So help please

I par boil mine for 5-10 minutes, till just a but tender. Then drain and shake about in the pan so that the edges go fluffy (they trap more fat this way and go crispy). Alternatively use a fork to scratch lines all over the potatoes.
Then I roast them in crisp n dry veg fat for about 1 hour in a 180 degree oven (gas 4 I think). Enjoy!

Goose fat is the key!

I usually par boil them, then shake them about in the sieve when draining to fluff up the surface.

Also make sure the fat is hot when you put them into the roasting tin so the fluffy potatoes crisp up. If the fat is cold then it just soaks in!

Good Luck!

Shrooms i always boil them before, then put into my pre heated dish and spoon oil over em, but they never seem to go crispy

Oh yeh of course - I either heat it up in the overn first or do it on the stovetop, and roll the potatoes around in it sort of frying them first.

Use Maris Piper or King Edwards

Boil for about 15 min.

Pop roasting tin in hot oven (about 220 I think).

Drain spuds in colander and give them a bit of a shake (this will give them a rougher surface). Leave them for a minute or two to let off some steam.

Tip them into roasting tin and roast for about 45 mins.

We use sunflower oil cos we're vegetarian, but I've heard that goose fat makes them extra crispy.

agree with daisy. ensure oil is hot when adding the parboiled pots. Veg / sunflower oil is fine in my book.

Unfortunately oil can't get as hot and so doesn't give crispy potatoes. Vegetable fat is much better and less expensive even though not as healthy.

SC - i use oil coz DP is veggie to!

x-posts re: the goose fat!

Also, make sure the spuds are quite chunky. i.e. cut big ones in half, and leave middle-sized ones whole.

Thanks everyone - Just can never seem to get em rite, and they are my DD fav part of roast dinner!

Bleugh - goose fat. On your head be it...

Oooh - am interested to see that everyone else uses my Roughing up the Edges Technique ?

lol

LOL @ your roughing up SC

Muppetmuggle if yours aren't crsping up then maybe your oven doesn't run as hot as it is says, or just leave them in longer

WE do the Nigella trick as well - heat oil in pan in hot oven while potatoes are par-boiling; drain potatoes and rough them up with lid on, then add tablespoon or 2 of semolina and rough them up again with lid on. Carefully add potatoes to sizzling oil and put back into oven for about 30-40 mins, looking on ince or twice to shuffle them about.

They are GORGEOUS and soooooo crispy

Nigella trick? Spawn tuaght her everything she knows you know

aDad - our cooker is Pants - need a new one but can't afford it at the moment

Yeah, not exactly cheap are they!

maybe whack it up another 10 degrees?

I need to do something, TBH its not been rite since we brought it last yr. Its Gas and doesn't always light properly