At last I mastered the art of the perfect roast potato!

Yes, I wondered that too

Many years ago when my grandchildren were little (they are 48 and 50 now) they came to stay and as they were leaving they thanked me for “all those lovely roast dinners especially the roast potatoes”.
Now I am afraid I have to have frozen ones. M & S I find are the best.

King Edwards or Maris Piper. Par boil 5-10 minutes then dry off. Hot oven, some meat juices, some oil and also some butter to brown them nicely. Always delicious - and I'm no cook.

This year Was my turn to have everyone here for Christmas lunch so for the first time I tried something new as they all love roasties. I roasted the potatoes the night before till they were almost done, cooled them and left them in the fridge till the meats were cooked on Christmas Day. Poured some meat juices over them And blasted them in a very hot oven for 20 mins. They were absolutely gorgeous! ?

I have frozen ones since I nearly set the kitchen on fire with sizzling hot fat! I blame Delia.

I'm drooling just reading these posts. Roasties are the jewels of the dinnerplate. My own are pretty good, but will try Pudding123's recipe. Sprouts are another matter.

You can’t beat Sharps Express tatties for roasting.

Maris Piper par boiled then roasted in goose fat, yummy.

oh has to be real butter, potatoes parboiled, drained and bashed about in pot with butter then into preheated tin with some oil. But in last few years have resorted to frozen ones as acceptable alternative, just struggle to find ones that are gluten free.

Read this posting just in time before I start cooking dinner today, so will try some of these tips. DH does lovely crispy roasties but doesn't season them which I feel they need. Mine sometimes turn out well, though I'm often guilty of shoving them in the oven and going off to do something else and overcooking (burning?) them! I agree that cooling them and allowing the steam to dissipate after parboiling gets the crispiest result. I think King Edwards have the best flavour, but Maris Piper are lovely white fluffy spuds. Will report back after dinner . . . . .

Always King Edwards - boil for about 5 mins, drain, then shake in the dry pan to roughen up outside (very important). Then straight into a hot roasting pan which already has hot melted goose fat in. Turn them over in the fat a few times and straight ito a hot oven (Gas Mark 6) for about 40 mins (depending on size of potatoes), turn over halfway through. Never fails. Enjoy!

Since I discovered Roosters potatoes I only use them for roasting. They are brilliant

I never parboil. Hot butter, make sure they're all coated, them just cook. I couldn't be bothered with the faff of parboiling/cooling/drying. And they always come out great the way I do them, so no need.

*then just cook. Typo

Readymeals forgot to mention that the roasting tin and oil should be preheated too.

Temperature? Around 200 ish (mines a van oven) Time? I don't actually time them, just cook until they look right! (You can sort of tell when they are getting there when they "feel" crispy as you turn them with the tongs, as opposed to soft and squidgy)

Par-boil for 10 mins...... tip into colander.... shake to make fluffy... salt and pepper... straight into hot goose fat on 200c+ ...30 mins cooking should do it . Beautiful golden roasties with white fluffy insides. I couldn’t get them right as I always did them mums way.... my son in law showed me the ‘proper’ way.

I'm with Nvella , I always buy Roosters when doing a roast and have been known to trawl around several supermarkets looking for them. My family love my roast potatoes {smile}

Sorry wrong brackets

In all the posts and articles on roast potatoes, I’ve never seen a mention of my father’s method of parboiling, then coating with duck fat and a wee sprinkling of semolina.

Red Roosters or Maris Piper cooked exactly as my mom used to do them.Par-boiled,dried,run fork down them for extra crispiness. Cooked around meat or (shock horror) in very hot melted lard.Delicious!

Am I the only person who cooks them in beef dripping? They always turn out great.

Please tell me EXACTLY how you achieved this miracle , PLEEEEESE ! My DH does a lot of our cooking and , as the years have gone by , he has developed his own little ways which he thinks are best ...except sometimes they aren't.
Yesterdays roasties were a case in point . He knows to par boil ... but then he pours gallons of cold oil over the cold parboiled spuds . This , of course, has the effect that the cold potatoes (& parsnips ) in this case , soak up the oil. As a result our roasties end up a greasy , soggy mess.
Yesterday he caught me trying to drain the excess oil off the spuds . He gets so upset; like a 6 year old in a strop .
Sadly, yesterday, it somewhat spoiled my day because we had guests as well as family for Christmas lunch .. and it was embarrassingly horrible.
Most of the meal was cold by the time he served up and the roasties were a soggy , inedible mess .
If I could show him your advice i might have a better chance of getting him to alter his ways without upsetting him too much .

We never have any beef dripping Foxyferret or I might!

According to the family my roast potatoes are great, I do them the same way my Mother used to.No parboiling, and any type of potatoes will do.
Peeled and cut in halves, flat side down in the dish, pour cold water over them to an inch depth, salt them and dab chunks of vitalite or butter ( they taste the same in the end) cook for an hour and a half at 170 ( into a hot oven) and turn them over after 45 mins.Baste a couple of times whilst cooking.

I always do mashed for larger dinners, since my family really likes them. I am getting better at roast potatoes, but really don't do them often.

It's funny to hear that you know the variety of potatoes; here they only sell them as 'red', 'white', 'new' or 'russet'.

I wish they did name the variety. It seems potatoes have gotten very expensive the last year. I hear the crop year was not good (in Canada anyway) so that will affect the costs.