Crispy roast potatoes

Natty68

I've been doing my roasties a different way for a while, it was something I read somewhere and I can't remember where..but here is how I do them.

I parboil the pots for about 5 mins, drain them totally, bash them around in the colander so that the sides are roughed up a bit. Then I let them dry totally. When they are dry I put them in a tin with a good dollap of cold goose fat, then put them in the oven for about 45 mins and voila!! They are gorgeous this way too.. I also do the same with the parsnips but obviously not parboiling or bashing them..lol

Grebe

Have to confess I cheat with my roasties as I par boil the pots drain them put a tablespoon of semolina into the pot then with the lid on give them a good old shake about. This helps roughen up the surface of the pots and makes the semilona stick.
Chuck them into a tray of preheated, very hot sunflower oil and straight into a hot oven.

SpikyHedgehog

comping_cat wrote: »

I have always par boiled my potatoes, until you can put a knife in them and the knife slides out again, but not break up the potato, i suppose its about 10 - 15 minutes. i then drain and (thanks to MATH) add 2 - 4 tablespoons of oil (depends how many potatoes i have) give the pan a shake so the potatoes are covered in oil and slightly roughed up and then tip them into a tray and roast for 30 - 40 minutes, turning once. I get lovely crispy roasties, without using much fat!!!!!

I know this is an old thread, but I found it when searching for help with cooking roasties for freezing What a great idea, much easier than trying to coat them all with oil once in the tray as well as not using much oil. Thank you!

scottishminnie

Sorry for a very late question. I'm planning to have roast potatoes as part of tomorrow's dinner. I now have realised what I have is a bag of small baby potatoes. I'm wondering if I could get away with scrubbing them and roasting them whole rather than having to peel them, or trying to locate other potatoes at this time on Christmas Eve.

Any thoughts - they are nice, neat little ones so I just wondered if they would do the same job, albeit it would roast in much less time.

cutestkids

I roast baby potatoes all the time just wash them and leave the skins on, I find them best done in Olive oil

Justamum

Roast baby potatoes with the skin on are delicious! I bought some myself the other day and will probably have those tomorrow too.

Fruball

I've roasted baby new potatoes too - scrummy

scottishminnie

Thanks guys. That will avoid me having to ask my mother if I can swap some baby potatoes for some normal ones!

cutestkids - do you think they would be ok in goosefat or should I stick to olive oil?

mumlady1

Hi scottishminnie, yup you can use goose fat :-) I do baby roasters (with skin on) regularly & use goose fat. They'll be fab! Enjoy! Merry christmas xx

scottishminnie

Cheers - goose fat it is. Thank goodness for all you good people on MSE.

Have a fabulous Christmas