I par boil, drain then bash by shaking the pan, I then pop into roasting dish and drizzle a little olive oil then roast turning occassionally at 400 for 45min or so.
My friend heats up a roasting pan 1/2 full of goose fat then drops par boiled potatoes in and roasts at 220 for about 45min occassionally spooning fat over but never turning.
She says hers are ace and mine are crap! Which way do you think is best taste wise - should I change?