Roasties

[maisieandvicks]

Hi everyone. What are your go to recipes for roast potatoes?

I part boil them, drain, add a sprinkle of thyme, vegetable or sunflower oil then fluff them

Goose fat into normal pot and bring almost to boil

Pour hot goose fat over potatoes then place them somewhere cool for 30 mins

Place in oven for 30-45 mins depending on size

Finish

What are yours?

I do similar to you but in a slightly different order. So, after I've parboiled them I drain and then fluff in the pot and then add flour and any seasoning, toss in oil and roast. Sometimes instead of flour I'll use semolina which makes them extra crispy.

I also just heat the goose or duck fat in the tray that the potatoes are going to cook in. Heat it in the oven first then pop on the spuds and turn around in the hot oil so they're coated.

Lovely! Thank you for sharing this alternative method. I will definitely try this

Yes, this is exactly what my DH does. But I am definitely trying your first alternative method with the added ingredients of flour and semolina. Sounds lovely!

Par boil. Shake in dry pan to fluff the edges. Into very hot fat (preheated in oven). I always used to do Gas 6 for an hour or so, but have recently discovered that much hotter for about the same time makes them a lot crispier.

Par boil for 10 minutes, drain and allow to steam dry for 10-15 minutes. Then shake them about to fluff them up, add flour and salt and put into a pan of hot oil.

I use vegetable oil to keep them vegan.

Roast for around 50 minutes, turning regularly.

I would add some herbs or garlic but I keep them plain due to fussy kids.

Parboil Maris Pipers, shake to fluff the edges, then into a tray of hot rapeseed oil, baste, and turn part way through.

I par boil then used to shake to fluff up. I still par boil but now take the potatoes as far as a dare in the boiling water then lift them out carefully onto a baking sheet and let them cool under a tea towel.

I don't use hot fat as I can't stand the smell that lingers. I cover the cooked potatoes in olive oil and roast from cold.