How do you get Crispy Roast Pots in an electric oven?

[davidtennantsmistress]

cos mine always come out soggy - every time without fail, soggy ones, not like in the gas oven - I miss my gas oven.

any help/tips?

Par boil and then throw them around a sieve/colander to fluff up the outsides.

The fluffy layer on teh outside will crispen up better.

try draining off all the oil and maybe put them back in the oven on a wire rack with a baking tray underneath so the heat can circulate properly. I only have a gas oven tho, sorry.

or as SMS says but just put a lid on your pan to shake em up a bit.

make sure you preheat the oil/baking tray really hot first

i've never had a problem with an electric oven meself

Part boil them then shake pan to fluff up the outsides.
Then spinkle flour and salt over them
Hey presto, crispy everytime

Par boil.
Put a good slosh of oil in the roasting tin.
Put roasting tin in the top of the oven for 5 mins.
Pour par boiled spuds into hot hot hot oil (taking care - it spits like buggery).
Shake about a bit.
Top of the hot oven for 30 - 40 mins.
Shake or turn once in a while.

I aLso really wack the heat up once the meat has come out.

Oh and Nigella uses Semolina (whihc seems to work a treat)

cheers girls, I do par boil them but they're still always soggy will try those tips tonight- am assuming it will work the same for dripping if I heat that up.

(dp's birthday so trying to look like I can actually cook a roast! lol)

oven had to be really hot !

I always whack my oven up for the first 20 mins and the last 20mins.
Also try not to use too much fat.

Par boil and leave to cool a little so you can handle them. Then coat them in oil (i pour some in a bowl and dunk em in) and put in roasting tin. Cook in hot oven till crispy - bout 40 mins? Find using less oil gets em crispy on outside fluffy on inside. Oh, and buy a good roasting potato

Use King Edwards/Maris Piper/potato that's good for roasting.

Oven as hot as possible- mine goes to 250.

Put fat in tray and put into oven to superheat.

Parboil.

Drain in sieve, shake to fluff up.

Leave potatoes in the sieve + place over the pan you used to boil them, on the hot hob ring, to dry out and cool for half an hour or so.

Put into fat and cook until they look done, turning occasionally.

I use Mazola corn oil + oven @ 240°
Always come out crispy

240C .

My oven only goes up to 230C...and even then we trashed a tray last week when DD3 turned it up to Max without us realising.

We do most of the above and also put cooking tray over the ring while putting the potatoes in to keep the oil really hot so that they start cooking straight away. HTH

You just have to make sure that you have the right equipment in your kitchen SMS

LMAO oh mine goes up to 240 I think the max is - so it's currently in at 220 the fat, the pots are cold and have been standing for about (well the duration of dr who ) doo I go for a chuck them all in and spoon over (althou I ususally do that) or do I do a dunk em in?

How did they go?

Par boil about an hour before meat is due to come out. Drain. Shake in colander to roughen edges.

Flour or not depending on how pots rough up. Add to sizzling roast tray in which goose fat is already melted. Coat in fat. Cook until you take meat out, turning once or twice.

At that point I then use the meat tin to make gravy whilst meat rests and transfer the pots to a pre-heated baking tray to finish off.

Put a small bowl of water in the bottom of the oven at the same time - somehow the steam makes them crispier

good thanks cazzy DP was impressed, (at least they weren't burnt either this time! lol) and the meat was divine - he had a good birthday me thinks