Roast Potatoes

metalgal

duck or goose fat makes great roasties. i also think much of a roasties success is what type of potato you use. The best ones are maris piper from small independent fruit and veg shops. They are lovely and fluffy and crisp beautifully.

Icey77

I was disappointed the one time I used goose fat. I use vegetable oil and sprinkle celery salt and seasonall seasoning as they go into the oven. I'll only use King Edwards for roasted potatoes too ... yummy

zippychick

The most important things for me are

Making sure your potatoes are as "dry " as possible. After par boiling and draining, i put them back in the pot on the heat to take the excess water out.:D Give them a good bash about in the pan as well to roughen the edges up

Making sure the fat is REAL hot. I heat it, put the potatoes on the tray, and then pour the hot fat on the potatoes. If they sizzle - it's the right temp.:D

You can use many variations for flavour. My favourite is as follows (seems a lot but has built over time. You won't taste any particular one flavour):T

Parboil, dry out in pan as above, put on roasting tray (on christmas day i had this prepped from christmas eve and kept in the fridge over night - didn't go brown ). Sprinkle rock salt, mixed herbs, squish of lemon/orange juice, chuck in some whole garlic cloves whole with skins on. Lemon/orange zest is also nice. Roast for 20mins, then check and turn over. A new Jamie trick I watched, is when you turn them, take a potato masher and lightly flatten the roasties down. This puts more of the potato in contact with the roasting dish so you get extra crispy bits. Very naughty but very nice:o. SPrinkling of Black pepper won't do any harm.

I wil try coating with semolina/couscous (as per Hairy bikers) - but don't think my roasties could be any crunchier.

I heart roast potatoes. My ideal dinner would be a bowl with roasties and meat and I can pour my gravy over as required (so it doesn't go soggy). Hardly ever eat them, so always a real treat.:o

Goose fat (for me) produces the tastiest results but flora sunflower oil comes a close second surprisingly. As long as it is hot enough it will be grand.

That's how I do it anyway