Roast potato tips

I can rarely get Maris Piper in France, but the variety we grow in profusion here in France is Binje. And it is wonderful for roasts, using the above method, wedges and mash.

I parboil Maris Pipers or Roosters for five minutes, drain then place a folded tea towel over the saucepan so they can steam until there is no more steam coming through the tea towel. Give them a shake before roasting them in very hot rape seed oil. Turn once (half way through) and they will be lovely and crispy and a good colour.

I do mine the same as kittylester, i.e. back into the pot, shake, and pour throw in some goose fat,(even olive oil and butter on occasion). Well coated and then onto a baking tray in the oven.

I roast them until almost done. Bring them out and set to the side. When everything is nearly done then pop them into the oven for 15 minutes to finish off and get hot.

However, I always use Navan potatoes and if not available would use Maris Piper.

PS. One other tip that I was given is to parboil, roughen up as before and then put the potatoes on a board to cool completely. Continue with hot fat etc., Apparently this way they don't absorb as much fat, therefore healthier!
How true this is I don't know but it does mean that you're ahead of the game?

I always think that if there is any fat still loose in the pan by the time they are half-done, you must have started with too much and should cut it down next time.

I always use King Eds, parboil, carefully as you don't want them breaking up, give a good shake to roughen the outside. Goose or duck fat with a lump of lard into the pan as well. For the last 10 mins I always mop up the fat with kitchen paper and continue to dry roast . Whether this last bit makes a huge difference I'm not sure but I do know my roasties are always good ! Lovely and crispy on the outside and fluffy in the middle.

PS Take tin and oil out of the oven to add the potatoes - this can NOT be done while the roasting tin is still in the oven - you will burn your wrist (from experience)

Parboil Maris Piper or King Edwards. While they are parboiling heat the oven, with a Pyrex bowl containing oil (not too much) standing in a roasting tin to heat up. Drain potatoes and give them a shake, then use a slotted spoon to dip them one by one into the hot oil and put them on the roasting tin. Wear an apron for this and watch out for it spitting.

If they have absorbed all the oil before all the potatoes are dipped, don't worry - put them on the tray without any and roll them round a bit to pick up drips from the others. No-one will notice.

If they are potatoes that break up, shorten the parboiling time and don't shake them.

That's interesting you let the potatoes sit in the oil Teacher11. I heard one of the tv chefs saying if the oil is cold it coats the potatoes better and makes their outsides more crunchy. (Something about it sticking better?)

Parboil for fives minutes! Not nearly enough.

Peel your potatoes and cut them into equal sizes about an inch and a half to two inches across, no bigger. Cuts mean lovely, crispy edges.

Place into cold water which just covers the top potato.

Turn your hob on and time 25 minutes from that point. Turn them down to simmer when they boil.

When the timer goes off take the potatoes off the heat and drain them really thoroughly. In the mean time put your baking tin on the burner which has just been turned off (use an oven glove to avoid burning your hand) to warm it up.

Put the potatoes in the warm pan where the excess water will start to steam off. Get them as dry as you can. (I put the heat on again but this is dangerous if you are not careful so you might want to avoid it.)

Pour olive oil over the potatoes.

In the oven give the potatoes 20 minutes on 200 degrees C to get them going and then another half an hour on 160-170 C. 50 minutes should do it but have a look-see and up the heat or the timing should you need to get the spuds crispy.

They will be like mash in the middle but nicer. The crispy outsides will be to die for.

When I am cooking in the evening I parboil the spuds in the morning and let them just sit in the oil until I am ready to roast them. They are always fine.

Thanks for all the tips. Don't know what sort of potato I've been using lately as OH grew them at allotment, they tend to disintegrate!

I parboil too and I like them cooked in the same tin as the meat and basted with the meat juices, I have a pastry brush for that job.
Hungry now, must have another mince pie!

I dab mar mite on mine about 30 mins before they are due to come out of the oven ..... scrumptious!

We also parboil and roast in duck or goose fat.

Our Christmas spuds and parsnips are already done to that stage and have been frozen on trays before being bagged and are ready to just pop in the oven as needed. DH is a star!

I do the parboiling for 10 mins, drain, shake them up with goose fat and then cook them in a halogen oven - great roasties every time

Yes! Maris Piper, parboiled and bashed about a bit, then cooked in goose fat

Nothing beats goose fat for flavour

Always Maris Piper and a really good shake after par-boiling for 7/8 mins fluffs up all the outer's hot oven and hot oil until crisp and golden never fails.

I parboil Maris Piers and leave them to air dry and fluff them up too but I then put them back in the pan and pour the really hot fat (goose fat/dripping/ duck fat or olive oil) into the pan with the potatoes in, toss them around and put them back in the oven.

Maris Piper are the best for roasties. I par boil for about 5 minutes, then drain into a colander and leave to air dry for a few minutes. Then give them a shake to rough up the edges and toss them in seasoned flour. Finally, turn them out into a tray of hot fat, making sure they are all coated with the fat before putting in the oven.

I always use Maris Piper spuds.
Cut into large chunks, par boil for 10mins
Drain and shake
Put into very hot oil or fat and roast until crisp and golden.

In my opinion the variety of spud makes all the difference.