Roast potato tips

I tried the semolina way, Nigella I think, a success. I don't compete with DS and DSiL who do great crispy roast potatoes. Since we had goose yesterday DD has put away enough to goose fat to last most of 2016! Nigella again I think!

I tried tossing parboiled potatoes in semolina. They were nice and crisp so thanks for that hint!

UPDATE. Yippee ....... Took some of your advice. Kids are raving about my roast potatoes (didn't mention the rest of the meal but ....). Son said best potatoes ever. DIL said best Xmas roast potatoes I had ever done.

Just got to work on the rest of it for next year. Oh well got a whole year to practise. By the way this is my 44th Xmas dinner and I still stress. . Maybe I'll get asked out next year. Not holding my breath!!!!

When potatoes have par-boiled sprinkle semolina over them and the shake, they are fantastic!

Annifrance, I love Bintjes. I tried to buy some in the UK to grow but didn't succeed because the only supplier I could find, in Berkshire, did not deliver in Scotland. But we find Maris Pipers ideal too, parboiled, roughed up, tossed in seasoned flour and turned in hot goose fat.

Like Synonymous I have my potatoes and parsnips part roasted in the freezer. I've never tried this before but as we'll be staying in a holiday cottage I wanted to get ahead (not knowing exactly what cooking facilities I will have!). All digits crossed in anticipation!

I use 'Wilja' potatoes and 'Maris Piper' if not available. Gransnetters have it all covered. I use rapeseed oil after roughing them up to make the best, but sometimes spray them with low cal oil if slimming. Don't forget to season before final roast.

I agree with merlot and Indian and, tossing seasoned flour or semolina gives that gorgeous extra taste and crunch

Teacher11 25 mins sounds a heck of a long time to boil them before roasting and depending which variety you use, some types of potatoes would be complete mush by then.

ethel !!

I'd forgotten that tip Merlot thanks for reminding me.

I cant bear the idea of all this tossing on Christmas day, so out with the frozen ones.

We grow Roosters so I use them a lot. Tossing parboiled potatoes in rice flour or semolina also helps them to crisp up.

yeah me too, connie, you cant beat good old auntie Bessie.

I always use Albert Roosters, which I find more reliable than Maris Piper.

I parboil them for 10 minutes, then let them dry a bit. I shake them to fluff up the edges and always shake some flour on them. This really helps to crisp them. I season them with sea salt.

I heat the oil, I like groundnut as it's tasteless, then chuck them in when the oil is hot. Turn them over a few times to make sure they crisp up all round.

To get them crispy you need a hot oven but watch them so they don't burn. All ovens are different but I generally start them off at 250 degrees and turn them down a bit as they cook.

King Edwards, parboil 6 minutes, drain then shake in the pan over the hob to fluff them up and roast in goose fat, never fails for me.

We bought a Russell Hobbs air fryers and it makes amazing roast potatoes.

I always steam potatoes they never break up and you can shake and rough them up in the steamer as there is very little water and they dry quickly.

I grind a layer of sea salt over the bottom of the roasting tin before adding the rap seed oil. It stops the potatoes sticking.

I always grind sea salt over mine before they go into the oven shysal.

I do them completely differently, and it was my late MIL's way and they always turn out very yummy. No parboiling involved.Use any potatoes at all.
Cut them however you like, large, in half lengthways or in quarters, place them in the pan ,add cold water about an inch of water, add whatever fat you like to use ( not oil) a light sprinkle of sea salt over them and put in a hot oven, turn half way through and baste,and more fat if needed at the half way stage.Takes an hour and a half. They are golden and delicious.MIL was a chef.When I say an inch of water, I mean the whole pan is full of water but the depth is an inch.

Does anyone else sprinkle with salt before they go in the oven? I think it draws the moisture from the surface making a crisper roastie.

Aunt Bessie's frozen are delicious!

That's what I do Merlot, just like my DM. It's essential to have the oven really hot, so cook the meat first and take it out to rest. Whack up the heat and put the potatoes in, it's foolproof!