How to get the best roast potatoes

[tigilou]

Hi can anyone give me any tips on how i can get nice fluffy crispy roast potatoes. mine are normally nice but to get them crispy i put lots of oill in the baking tray i feel they could taste better i have tried using lard as well but they were gross lol. Any tips will be most apreciated and enjoyed thank you

[waimarie]

The Maris Piper is a good average and floury potato to use. Make sure they are approx rhe same size, parboil them but do not refresh, allow them to cool naturally. Sounds as if you may be using too much oil. Make sure the oven is preheated as well as the roasting tray, add oil, add potatoes and turn them over in the hot oil to make sure they are covered. Depends how reliable your oven is but a number 5 should be plenty hot enough. Keep an eye on them and turn a couple of times during cooking.

Alternatively, try a packet of Aunt Bessies from your friendly, local supermarket!!

[asciwhite]

hi tigilou, after par boiling them, I bring to the boil and cook for about 8 mins, drain, put the lid on the pan and shake fairly hard so they fluff up on the edges before adding into pre heated oil.

[Gef]

asci is correct about the shaking after parboiling to fluff them up. Then tip them straight into very hot oil with the roasting tin still over the heat.

I think you will find the recipe at http://www.deliaonline.com

[Gef]

Delia's recipe here. It never fails.

http://www.deliaonline.com/recipes/perfect-roast-potatoe s,817,RC.html

[asciwhite]

luv Delia....

[andyjevs]

As mentioned...par boil some King Edward spuds for about 8-10 mins. I prefer to cut my spuds up small (1.5" x 1.5")....give them a good shake before roasting

Put into hot oil and i then baste the spuds with the oil with a pastry brush. I also add a sprinkling of mediterannean herbs.

Turn over after 30 odd mins and roast until crispy

[tigilou]

Thank you all very much for your tips il get roasting next week. Thank you

[zipadeedodah]

I know a few people who when shaking the parboiled potatoes, do so in a small quantity of plain flour - and they taste lovely!

[joko]

you can scuff the surfaces up with a fork if you havent got a container to shake them in.

[khana]

I cook mine in olive oil and butter turning half way to ensure they are fully covered and crisp up. Bad for the waist but divine on the lips !

[mindimplode]

Using duck fat gives the potato a nice texture as well as a crisp finish.

[woofgang]

I would recommend goose fat or olive oil for cooking in and very little indeed, only about enought to coat the potatoes with none running tin the bottom of the pan. Have the fat smoking hot when the spuds go in and cook quickly at a high temp

[msemma]

Definitley shake in plain flour - or cornflour - before dropping into the hot oil. I throw in a fair bit of dried pasley and a pinch of sea salt too.

[Plocket]

Par boil the spuds and when you drain them, shake them about in the collander. This gives a fluffy layer which then crisps up. I also prefer to use olive oil when roasting spuds, but goose fat is supposed to be the best thing ever!

[lilacben]

Do everything as stated above but I cook mine in lard. not too much but make sure it is very ot when potatoes go in. good luck

[Snappy]

My mam par boils her potatoes, then shakes them in the pan with a bit of parmesan cheese. She uses goose fat (sainsburys) which makes them the best roasties ever made!

[swindontony]

I always drain the fat for the last 10 minutes of cooking, and whack the heat up to get them nice and crispy.