Hit me with your roast potato recipes

[Hernamewaslola22]

I really really want to be able to make good roast potatoes!! I have an air fryer and an oven. Please tell me how you do yours so they are delicious and crispy on outside and fluffy in the middle. The more detail the better. Thank you

Maris pipers
peel and cut to desired size.
par boil for 10 mins. Start in cold water, salted.

heat your oven.
in a baking tray add duck fat and some butter.
stick the tray in the oven - let it melt and get hot.

drain your potatoes.. I tend to let them cool
put them back in the pan, shake your pan vigorously so your potatoes have a fluffy outer.

in a small bowl mix rosemary, salt, garlic, pepper, and other seasonings you fancy.

take your hot tray of fat out the oven, quickly add the potatoes, add the seasoning to all the potatoes. Shuffle them around. (Should sizzle from the hot fat)
back in the oven.
half way through cooking shuffle the potatoes again

cook until golden brown.

I swear by the Jamie Oliver recipe where you parboil, shake to get the fluffy outside, chuck in the oven with a decent amount of fat for 45 mins and then take out. In a bowl, mix more fat, a decent splash of red wine vinegar, seasoning and some cloves of garlic. Add to the tray, shake and I usually throw in some sage leaves at this point. Back in the oven for approx 30 mins. It's never failed me!

Nadiya shook hers but also put in baking powder I think???

I’d agree with twinkle twinkle but adding panko breadcrumbs into the herby mix makes them extra crispy and delicious- you might have to give the potatoes a few mins to cool and then press them into the herbs and crumb a bit. Delicious!

I swear by Nigella. Piping hot duck fat and shake with polenta while dry (after parboiling) before tipping in. I think her recipe is on her website.

Another Nigella follower here.

Did hers, DH and eldest DS simultaneously said they are the best they've ever tasted.

I swear by bicarbonate of soda added to the water when parboiling to help break down the edge of the potatoes more to have an extra crispy exterior. I don't use animal fats as a rule (vegetarian) and other than when I've bothered to make clarified butter, I always use oil and they are delicious and crispy.

The type of potato is key. It needs to be a dry, starchy type rather than a waxy type. I prefer King Edwards but Maris Piper are almost as good.

Par-boil for 10min, drain, let them sit for 10 or 15min to dry off, then shake to get them fluffy. Then into a pan of hot oil (180-200deg), making sure that they're not crowded. You want at least a bit of a gap between the potatoes. Make sure they're well covered in oil and add salt and rosemary. Roast for 30-40 min, turning a couple of times while cooking.

Goose fat is great but my DD is veggie so I use sunflower oil instead. Don't use olive oil as it can't take the heat.

Going against the grain, I don't really like the taste of duck fat.
I parboil with some salt in the water, basically just bring to the boil and allow to simmer for a few minutes.
Drain really thoroughly, as moisture can wreck them. Then I will put them back in the pot with a tablespoon or two of flour, salt and pepper and whatever seasoning you like.
I preheat the pan I am using in the oven with vegetable oil at about 200 degrees (fan oven).
25-30 mins later bingo! Crispy golden roast potatoes.
I'd also try to avoid putting anything else in the oven with them that will give off moisture, like other roasting veggies.
I have to say it has taken me about 30 years to get the perfect roasties every time, but I am now finally able to do them perfectly very time.

Also true about the kind of potatoes you use. King Edwards and Maris Piper are the best for roasting.

I add a table spoon of flour too. It never fails.

For everyday ones I use lard.or beef dripping because they are cheap although if forced to go veggie I'd use butter and sunflower oil. The crunch is helped by shaking and smooshing the sides of the potato and I do parboil a bit longer than you are usually told to because I thing it means they are fluffier inside. Oil hot and a good shake as they go in so they are covered and a good shake midway, in a hot oven (7or8 on my fan assisted oven), lots of salt. I only faff with extra flavours or crunch helpers if it is Christmans or I am cooking in order to procrastinate on something else

My method is the same as Twinkle’s, however, I don’t spoil mine with Rosemary 😜
Just a grinding of rock salt

Definitely don't bother with air fryer roasties I tried them and they were very dry - decent roasties need loads of oil which is harder in the air fryer I think.

Vegetable oil in tray for potatoes and some in an oven proof jug for basting, I use pirex measuring jug on a baking tray....and put in oven on 200⁰ for 15 minutes. Peel Maris Piper. Get them all the same size with lots of angles. Par boil for 5 minutes either from cold or preboiled water. Drain. Let them steam off. Add tablespoon of plain flour. Put lid on saucepan and shake to loosen edges and distribute flour. Put in hot oven tray and turn each one over. After half hour use the jug oil to pour over the potatoes. Cook for another 10 to 15 minutes.

Shaking as lots of others have said is absolutely key, as is super hot oil.

My MIL made perfect roasties, she used Trex and I've done so ever since. As good as goose/dick fat (minus the flavour obviously!!)

I use any old potatoes...par boil for good 10-15 mins, and vigorously shake so fluffy. Then allow a bit of drying time in the colander.
In a shallow sided oven tray , with 1/3 lard, 1/3 butter and 1/3 oil ( olive, rapeseed, who cares probably not engine).
In hottest oven.
Works every single time.
The lard crisps them up, the butter gives flavor and the oil stops the other days burning

Maris piper, boil for about 10 (I don't use King Edward's as I have found they break down quickly and you have to be more careful with pre boil)
Drain, air dry in pan, cover and shake to get edges ruffled
Goose fat in roasting tray heated
Add potatoes and turn/coat in fat
Sprinkle on a couple of tablespoons of semolina (that gives the great crunch and colour)

Literally everyone compliments my roast potatoes and I am the laziest cook ever, I do nothing fancy, no faffing with hot oil etc.

I peel maris pipers or king Edward's then steam the potatoes until completely cooked. I always put the boiling water in the pot first so no water is poured over the potatoes.

When cooked I let them cool, and even dry them individually with paper towel. Then I dry out the pot I've steamed them in with paper towel so it is bone dry, put the dry potatoes back in the pot with some seasoning and some oil drizzled over them, put the lid back on, shake the pot vigorously, even turning upside down so well shaken.

Then pop them on a baking tray (not even heated), I only make sure they aren't touching each other and put in the oven, until golden and crisp, usually the roast os in another teat in the same oven. I usually turn them a few times and voila. The key thing is to make sure the cooked potatoes are fray and the pot you shake them in is dry too.

I prefer boring old roast potatoes. Cook them with some fat from the roast meat, so you have a skin on the potatoes and fluffy inside but also flavour.

Laughed out loud.. I’m such a child 🤦🏽‍♀️🤣

Does dick fat have a good flavour?

Just noticed the autocorrect. Has made my day.

My DH does them this way exactly, and taught me how, hands down the best roast potatoes ever. Taking the lid off and letting the steam off to dry them out before putting tmem in the over is a super important step most people miss.

My roasties are amazing - boil the chunks until very nearly falling apart (this timing is the tricky bit), drain fully and carefully wobble them until flaky. Put in roasting tin of very hot duck/goose fat, baste gently, salt well and put back in the 200° oven for 30 mins. Baste again, return and remove when brown and crusty (another 10 mins?). Basically, you've already cooked the pots so just giving them a fatty, crispy shell. Serve with thick bistro with a dissolved oxo cube - food of gods.