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Perfect roast potatoes ? How do you do yours?

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claire21
claire21 Posts: 32,747 Forumite
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edited 29 April 2014 at 5:35PM in Old style MoneySaving
Do you par boil?
I just watched James Martin , he did but for only one minute, I normally do 10 mins, I note some people don't par boil at all.

Boiled water from kettle or cold water and bring to boil ?

What do you do ?


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  • Pooky
    Pooky Posts: 7,023 Forumite
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    Cold water and bring to the boil. As soon as they start boiling the oil (normal veg oil) goes in the oven (preheated to 200) and I give the potatoes a good boil for 5 mins or so - drain and shake well to rough up and into the hot oil, leave for 20 mins and then give them a good shuffle about and turn in the oil and then leave for another 20 mins, another shuffle and leave until done. I always get crispy, crunchy potatoes this way - just how we like them.
    "Start every day off with a smile and get it over with" - W. C. Field.
  • sparrer
    sparrer Posts: 7,547 Forumite
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    I don't peel potatoes, just scrub and remove any eyes, cut into pieces and par-boil in a little water from the kettle in the mw on high til the outside is just beginning to break down, about 4 mins, then add to hot chicken fat saved from previous roasts. Turn once halfway through roasting. Never failed me yet.
  • Linda32
    Linda32 Posts: 4,385 Forumite
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    I do them the same as Pooky, apart from I pour oil onto the hot potatoes.
  • savingmummy
    savingmummy Posts: 2,915 Forumite
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    Cut, place in cold water and Part boil for 10-15mins.
    Shake in colander to fluff slightly and then into oven tin (I use lard) - turn occasionally.
    DebtFree FEB 2010!
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  • marmitepotato
    marmitepotato Posts: 986 Forumite
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    Par steam for 15 mins then bang them about in the steamer to fluff up the edges. Then into a hot pan of melted lard and marg and Marmite, roll the spuds in this mixture then roast in the normal way. Yummy roasted marmite potatoes!
  • pinkladyvenus
    pinkladyvenus Posts: 372 Forumite
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    I microwave for couple minutes, then toss in flour and salt/pepper (some times I use semolina or one of those spicy coatings for wedges.) I then roast with no fat on one of those non stick baking sheets in the oven.
    Sealed pot challenge member 437
  • Paula_Smith
    Paula_Smith Posts: 308 Forumite
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    Anutie Bessies frozen ones are great - I passed them off as my own last Christmas (Other makes are available)
  • sparrer
    sparrer Posts: 7,547 Forumite
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    Paula_Smith wrote: »
    Anutie Bessies frozen ones are great - I passed them off as my own last Christmas (Other makes are available)

    Have to agree on this one, my of my friends uses them and I can't tell the difference :)
  • JIL
    JIL Posts: 8,693 Forumite
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    Tom Kerridge advises parboiling and then leaving them to cool spread out on a cooling rack before adding to hot fat.
  • duchy
    duchy Posts: 19,511 Forumite
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    Paula_Smith wrote: »
    Anutie Bessies frozen ones are great - I passed them off as my own last Christmas (Other makes are available)

    Aldis goose fat potatoes.
    I Would Rather Climb A Mountain Than Crawl Into A Hole

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