What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?

i can cook all the other parts of a roast dinner but i struggle with the roasties! i refuse to buy frozen roast potatoes, so does anyone have any ideas for good home made ones please??What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?
Par boiling helps, drain them and give the pan a shake to roughen them up a bit. Deep-fry them in hot olive oil, the outsides will be crisp and the insides soft.





Remember that not all varieties of potatoes are suitable for roasting, buy the ones for chips and you can't go wrong.





Olive oil is a healthier oil, duck fat, goose fat and meat dripping will only put the pounds on, eat healthy and stay healthy.





Gravy is the most important part of the meal as it touches everything.





You can contact me for a recipe if you like.What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?
what i do to mine is i season the potatoes first, the new potatoes are the best potatoes to use they roast up good,after seasoning leave skin on that way the seasoning stay locked into the potatoes,sprinkle the potatoes with a little extra virgin olive oil,this way you got flavor and has made a healthy choice all in 1,place potatoes in a baking dish cover with foil,place dish in oven,cook until fork tender and you got the best roasted potatoes ever.
Bring to boil, for a few mins, drain off and shake in the colander, return to empty sauce pan to dry for a few seconds, on the warm hob.





Heat oil in STAINLESS STEEL roasting dish, when its hot, sling in potatoes and roast on number 5 at the top of oven for about 40 mins , check and turn over a few times during cooking.





Stainless steel and shaking the part boiled potatoes is key.
par boil the spuds first for 10 mins


and use duck fat in the roasting tin


make sure its super hot too
whats this about part boling. Dont be stupid. Cut the spuds into quarters, heat some oil in a baking tray in the oven for about 5 mins. Place the spuds on the try at 220 heat for about 40-45 mins or unitl golden. turn them half way through. Boiling them sucks, this way you will have the cripiest pototoes ever. YUM YUM
very simple,


peel them, chop them up and put them in a bowl. put lots of olive oil, some oregano and a fair bit of rosemary...and ofcourse salt and pepper. mix very well then transfer to a roasting dish. put in a hot oven until tender... cooking time depends on the size of the cut. these always turn out great for me... i hope it works well for you too. enjoy!
Try this, you will love it....Pill potatoes, preferably small ones, wash and dry them then slice potatoes but not all the way through. Place them in a pan salt and season them with herbs of your taste then add sunflower oil to cover half way to the potatoes. Give them a good mix making sure the oil gets between the wedges curved in potatoes then cook in a fairly hot oven until golden roasted.


Let me know how it goes...
These are my absolute favorite.





Honey Roasted Red Potatoes





1 pound red potatoes, quartered


2 tablespoons diced onion


2 tablespoons butter, melted


1 tablespoon honey


1 teaspoon dry mustard


1 pinch salt


1 pinch ground black pepper





Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.


Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.


Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
i always half boil the potatoes first and then roast them. They are jummy
Use a good potato, such as king Edwards.


Part boil them for 10 mins.


Put some oil in a tray in the oven when they start to boil.


(use olive for the healthy version, goose fat for Xmas day for the really lovely version).


Drain the potatoes and pop them back into the pan. Put the lid on and give them a vigorous shaking. This breaks up the skin and makes them extra crispy.


Put them into the hot oil and make sure you coat them in th hot oil.


In the oven and after 30 mins turn them in the oil again. Delicious
par boil them - then drain and give them a shake, put them in a roasting dish with goose fat (now available in supermarkets in jars). the fat must be roasting hot, and cover the potatoes in this fat. roast them in good very hot oven, turn them if needed!





This is making me so hungry!!





good luck
The secret is to peel and boil them for a little while, then SHAKE SHAKE SHAKE 'em in the pot with the lid on so they get a nice rough surface.


Don't boil for too long to start with, like someone else said or they will just fall apart.


Then put them in oven in whatever fat the others suggest to make em crispy!


Good Luck ;-)
First select the right potatoe- waxy red potatoes work best. I like smaller new potatoes- they don't require peeling. Mixx up a vinegrette- I usually put in garlic and dijon mustard with some rosemary- mix it into the potatoes-and roast at a high temp stirring regularly until done. Maybe 400 degrees or so.
boil for ten minutes then roast them.
I half boil them and then drain then off, then put them back into the saucepan, put the lid on and then give them a shake to make them all fluffy. I then put them in a roasting dish with only a little oil and sprinkle thyme over them and then roast for about 40 mins in a hot oven. Heaven, I'm sure it's the only reason my husband proposed to me!!
my mam usualy frys them %26amp; then puts them in oven with thr roast grease or cooking oil.
Parboil egg sized spuds for 8 minutes in unsalted water, then roast slowly (up to 11/2hrs) at 180 degrees in olive oil, basting and turning them every 20-30 mins until golden and crisp.
Par-boiling them before you roast them, it's not cheating - it's just a good help. Then try roasting them as you normally do and hopefully they'll turn out alright. Also you might want to take them out of the oven before they're finished cooking, and use a spoon to coat them in the oil that they're in.
Do what I do and cheat!! HeeHee.





I buy Auntie Bessies frozen ones. They taste better than mine and they always come out perfect!





Other than that - My Sis-In-Law scrapes them with a fork so they are rough round the outside, she takes them out every so often and gives them a good shake. Never works for me mind, but hers are even better than Auntie Bessies!!








Yummmmmm!!!!!!!!





D*
Would like more detail...


But here are some tips:


Cut them into small bitesized chunks. Covering them during baking may help, as it keeps in the heat and moisture.





Or par boil and then bake or for crispy skin potatoes, keep the skin on and fry for a while and then bake.
par boil spuds then heat oil in roasting pan add , cut spuds to roasty shapes and score spuds with fork, then place in hot oil and spoon oil over them cook really hot occaisionly spooning more hot fat over them, cook till nice and brown and tasty.


mmm roasties
half boil, place on a baking tray, coat with oil, then in hot oven cook until golden brown! Yummy!!
Get a nice floury potato (mashing), peel and par boil it. Drench in (paler) [sunflower / olive oil / goose fat / melted butter] (darker) shake up the potatoes to rough up the surface and coat in the oil. Place in a VERY hot oven on a baking tray, or roasting tin for 15 to 20 mins %26amp; allow to crisp.


Yum!
You must par-boil them first and then cook them in oil in a separate pan (not with the roast), keep turning them so they get kind of rough on the outside and they will get nice and brown and crispy. If you use an old baking tin that is black it works better
part boll them , then coat them in a bit of goose fat and roast them in the oven
Use goose fat and get it really hot before you put the potatos in/ Also part boil them first
Boil them until they just start to go soft, drain them, and then toss them around with a fork so you rough up the surface of the potato. Be careful to not let them get too soft otherwise they will fall apart! Then place them in a baking tray with some preheated cooking oil in the oven at 220 for about 30 mins or until they are nice and golden brown and crispy. Yum!