roast potatoes

[hugoboss]

please help! for the life of me i can't make my roasties crispy! i par-boil them for about 10 minutes, swirl around in empty pan (recommeded by Jamie Oliver, i believe), then put in with joint in roasting tin with some oil over them! why oh why wont they go crispy? can anyone offer any advice?!

THANKS!

[Pinotage]

How hot is your oven, how long do you roast them for, what variety of potato are you using?

 

Start with the potato. You need one suited to roasting. The classic is King Edward, Maris Piper is also good.

I don't agree with par-boiling, but if you do so, then you must ensure it sdried properly afterwards.

 

A hot oven - 180-200 degrees C, potatoes, I don't parboil and cook for 60 minutes +. Turn every 20 minutes.

 

Try cooking in a separate pan - the juices from the meat, and especially poultry why they inject them with water, can make potatoes soggy. When you remove the meat, if potatoes still not to your liking, raise the heat and give them a blast while the eat is resting and being carved.

[Sphinx_Svens]

Put the oil in the tin, bung it in the oven until it's really hot, then take the tin out, put the potatoes in the oil (carefully), back into the oven, for about 40 mins, check now &then, give 'em a turn after about 20 mins....voila


if you put the potatoes in the oil as you described, they just soak up the oil like a sponge.

my mum always sprinklies a little flour over them for extra crispiness.

try mixing a big dollop of Marmite in there too ....mmmmm

[Jenny Tools]

Don't put them in with the joint of meat. Cook that first, remove and keep warm. Return roasting tin to oven and turn up to gas mark 7- 8, remove hot tin from oven & place on switched on hob to keep hot while emptying potatoes into it, (be careful as it will be spitting hot) make sure all spuds are coated in oil. Try to use a good quailty oil (not vegetable) or better still fat.    

[woofgang]

goose fat or best olive oil if you are vegetarian make sure that the oven is hot hot hot and the fat is smokin' and don't try to keep them hot once they are done. have everything ready, drain on kitchen paper if you wish and serve immediately. Don't try getting crispy ones around the joint, it never works, (unless you like your joint incinerated of course)

[Quizmonster]

Politically incorrect to say so nowadays, I suppose, but sprinkling them with salt before putting them into the oven also helps to crisp them up.

[sib444]

You will get lovely crispy potatoes if you cook them in a seperate tray with.....Butter. Never fails. Good luck.

[hugoboss]

thanks for all your suggestions everyone. plenty of ideas for next roast i do!! hopefully he'll stop complaining about soggy tatties now! wish me luck!!

[Chillum]

one last tip, when you're putting the tatties into the fat, put the tray on a hot ring (or across two).  This stops the fat from cooling as you add the potatoes. Every one should hit the fat with an audible sizzle.

[Octavius]

I put butter over mine to crisp 'em up.  A bit naughty and fattening, but they taste delicious!

[Dsg]

Having boiled the spuds for ~ 5 mins, drain, sprinkle garlic granules on them and sprinkle with olive oil, shake the pan (with the lid on) to produce a fluffy surface to the spuds, then just place on a parchment paper covered baking tray in a hot oven for ~ 30 minutes. Enjoy !!