how do i keep roast potatoes crispy

[claire w]

My roast potatoes are allways tasty and look lovely but loose thier crispness as soon as i serve them? the problem has only been since i changed from gas to electric oven

[Nevin]

I'm sure you already know this, but just in case...you boil the spuds a little bit and then bash them up a bit before you put them in the roasting tin. That makes the crispy bits - though I think you know this and it might not be the question. The electirc cooker might make a difference, as I always find it's harder to adjust the temperature on electric cookers, and roast potatoes need it pretty hot. I guess the fan is supposed to help. Try more bashing, less oil, more basting, slightly higher temperature and plenty of kitchen roll to get all the grease out. Anyone else have an idea?

 

[Pinotage]

I have no problem with crisp roast potatoes done in a fan electric oven.Its unnecessary to pre-boil, but it is important to buy the correct variety of potato. Supermarkets often say whuch ones are suitable for roasting

Just peel, cut into chunks, put in roasting pan which has some oil, I turn themover to coat in oil and stick in 190-200 oven for an hour.

If the meat is in the same pan then the water and juices from the meat can make them a less crisp.

 

I recall the one my mum made in her gas oven were always superior, and my theory is its to do with the flames reducing the amount of oxygen in the oven.

[Cetti]

Ovens vary enormously and I did notice a difference when I changed to electric from gas. It's really a case of trial and error but I found putting the oven up to 220 - 230 worked for me. 

 The cheat's  method is to buy a bag of Sainsbury's King Edward potatoes - ready basted,very lightly battered .....and gorgeous!

 

[Closer]

I use Delia's method.....

Boil potatoes for 6 minutes or until you can mark the surface with a skewer.

Drain, then put the lid on the saucepan and shake it around (with the potatoes in obviously) so that the sides becaome all fluffy

Pre heat a baking tin with oil in to 200 degrees and spoon the potatoes in, turning them so they get covered in oil.

Roast for an 45 minutes to an hour basting several times

LUSH and crunchy !

 

[jennymac]

I only put put potatoes in oiled pan and lightly salt them and have no problem.  It really does not matter what potatoes you use because this way they will not go mashy.  I always try to buy Maris Piper but have used any old potatoes and had the same result.

[Greedyfly]

I have electric. I boil them until cooked put them in a shallow pan of oil and cook for about 30-40 mins depending how  crispy. Turn them over halw way through and drizzle oil on top during turning.

[Greedyfly]

Potatoes in pan alone

 

[Ray the DJ]

Deep fry them for a minute before serving.

[McDownunder]

Par boil potatoes in salted water, and allow to cool before placing in hot oven (180-200 C).  Heat oil in roasting tray and add 2 tablespoons of good quality BUTTER to oil and stir in.

Add spuds, spoon oil/butter mixture over spuds and place in oven.  Baste and turn spuds at 10-15 minute intevals until golden. 

The butter really adds to the taste.

Remove from oven and serve.  If spuds have to be kept warm, place on a heated plate, and cover with a tea towel or kitchen towel. Silver foil should not be used, as it cools the spuds and traps moisture, making them soggy.