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The perfect Roast Potatoes

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By (user no longer on site) OP   
over a year ago

On a quest at the moment for the perfect roast spud.

I parboil, flick around in the colander with some flour in.

Hot oil in dish then potatoes in.

Have experiments with olive oil, juices from Peri Peri Chicken and Marmite so far.

Anyone got any tips/hacks to improve on?

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By *oofy321Man
over a year ago

moon base zero

Instead of flour try semolina

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By (user no longer on site)
over a year ago

I don’t use flour. Par boil them then once you’ve drained all the water put the pot back on the heat with a lid on and give them a good shake, it removes all the excess water and makes them all fluffy on the outside.

I also use goose fat instead of olive oil and sprinkle on some garlic , thyme and rosemary before I put them into the oven.

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By *issYeuxBleusWoman
over a year ago

My boudoir - S Wales

Rapeseed oil. Higher burning point and super crispy edges

Also sometimes use a little marmite and garlic on mine. Black pepper and salt always. Yum!

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By (user no longer on site)
over a year ago

I part boil sprinkle with salt and fluff. Oil has to be smoking

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By *ad NannaWoman
over a year ago

East London

The best roast potatoes I made one Boxing Day were roasted in beef fat.

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By *aitonelMan
over a year ago

Away for Christmas

Careful! People get defensive over their roastie p ways!

Gonna start a war with this kind of talk!

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By *ifty grades of shadyCouple
over a year ago

Carisbrooke, Isle of Wight


"Instead of flour try semolina "

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London


"I don’t use flour. Par boil them then once you’ve drained all the water put the pot back on the heat with a lid on and give them a good shake, it removes all the excess water and makes them all fluffy on the outside.

I also use goose fat instead of olive oil and sprinkle on some garlic , thyme and rosemary before I put them into the oven. "

Mrs Shiv knows the score.

That’s the perfect roastie technique, right there. No notes from me.

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By *atthew78Man
over a year ago

Winsford

I've found the smaller cut potato crisps better so for crunch go small

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By (user no longer on site)
over a year ago


"On a quest at the moment for the perfect roast spud.

I parboil, flick around in the colander with some flour in.

Hot oil in dish then potatoes in.

Have experiments with olive oil, juices from Peri Peri Chicken and Marmite so far.

Anyone got any tips/hacks to improve on?

"

Pretty much every step you mention except after fluffed them up in the colander I let them go cold..

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