Perfect roast potatoes ? How do you do yours?

claire21

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

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.

sparrer

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

I do them the same as Pooky, apart from I pour oil onto the hot potatoes.

savingmummy

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.

marmitepotato

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

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.

Paula_Smith

Anutie Bessies frozen ones are great - I passed them off as my own last Christmas (Other makes are available)

sparrer

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

Tom Kerridge advises parboiling and then leaving them to cool spread out on a cooling rack before adding to hot fat.

duchy

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.