I'm sure this must've been done before but really I've just done the best roasties that I've ever done!.
I used goose fat , I didn't par boil. I placed them in the hot pan oven at 170c  for 2 1/2 hrs and I salted them well, shook them from time to time.
They were very crunchy with shells 2mm thick.
How do you do yours? What are the handed down hereditary family secrets when it comes to roast dinners? They can be such signature dishes.
Siobhan 😋

I love good roast potato. As is usual there is a divide between me and my partner as to what constitutes the best roastie. My way is similar to the above but I use beef dripping instead and new potatoes or a more waxy main crop. It's important to cut the so they have the most surface area so I diagonally and and I usually cut.into sixths or eighths. Par boil for 10/15 minutes depending on size. Roast in an oven at 180 for about and hour and half or until they are as dark as you like!

My partner goes for big cut fluffy potatoes (usually only halved). Heavily parboiled and then roasted in the oven covered in parmasan and garlic. Roast in the oven at 180 for about an hour and half to two hours.

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Quote from: MollyPants on January 25, 2018, 04:21:40 AM
I love good roast potato. As is usual there is a divide between me and my partner as to what constitutes the best roastie. My way is similar to the above but I use beef dripping instead and new potatoes or a more waxy main crop. It's important to cut the so they have the most surface area so I diagonally and and I usually cut.into sixths or eighths. Par boil for 10/15 minutes depending on size. Roast in an oven at 180 for about and hour and half or until they are as dark as you like!

My partner goes for big cut fluffy potatoes (usually only halved). Heavily parboiled and then roasted in the oven covered in parmasan and garlic. Roast in the oven at 180 for about an hour and half to two hours.

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im liking the sound of both! mollyPants, I think there could or maybe should be a cookery book on just the different styles of roasties.

Quote from: Siobhan Amanda on January 25, 2018, 04:40:57 AM
im liking the sound of both! mollyPants, I think there could or maybe should be a cookery book on just the different styles of roasties.

Definitely! I'm pretty sure there is a restaurant that just serves roast potatoes as well now!

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Quote from: MollyPants on January 25, 2018, 05:07:31 AM
Definitely! I'm pretty sure there is a restaurant that just serves roast potatoes as well now!

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😂 where?? I'd definitely go but I'd be worried that they'd not be better than what we are talking about. Sometimes the differences between say my Mother and her mother's spuds are very subtle, like a slightly different amount of salt or slightly roughed edges but to a complete fan of roasties it can be worlds apart.  I can just see the menu saying things like chilli roasties or battered roasties, stuff that could disguise the fact that they've cooked a massive batch quickly. 😂 listen to the cynical side of me.

Your roast potatoes sound great. I really like them too. You might consider what I do to make them. I preheat the oven to about 375 degrees. I then cut the cleaned potatoes in cubes. I get a piece of tin foil and place the potatoes in the middle. I then sprinkle liberally with olive oil. Salt, pepper, garlic powder, onion, green pepper and cilantro. Actually the parm sounds good. I then gather the edges of the foil and seal. Bake in the oven or place on the grill for about 45 minutes. 

Quote from: DawnOday on January 25, 2018, 02:04:42 PM
Your roast potatoes sound great. I really like them too. You might consider what I do to make them. I preheat the oven to about 375 degrees. I then cut the cleaned potatoes in cubes. I get a piece of tin foil and place the potatoes in the middle. I then sprinkle liberally with olive oil. Salt, pepper, garlic powder, onion, green pepper and cilantro. Actually the parm sounds good. I then gather the edges of the foil and seal. Bake in the oven or place on the grill for about 45 minutes.

This recipe sounds delish.  We need to get an actual recipe section going on this site

I also do my salmon like this except I use a deconstructed paper bag or Parchment paper. Spritz the paper with oil and place cut slice of salmon in the middle of the paper. Sprinkle with salt, pepper, garlic powder and dill. Place a slice of lemon on top if you like. Then fold the edges together to make a package. Place package on a baking sheet and cook at 375 for 12 - 15 minutes. Unwrap and spread juices over the top. If you hate dry fish then you will love this juicy version. Don't over cook.

Quote from: DawnOday on January 25, 2018, 02:04:42 PM
Your roast potatoes sound great. I really like them too. You might consider what I do to make them. I preheat the oven to about 375 degrees. I then cut the cleaned potatoes in cubes. I get a piece of tin foil and place the potatoes in the middle. I then sprinkle liberally with olive oil. Salt, pepper, garlic powder, onion, green pepper and cilantro. Actually the parm sounds good. I then gather the edges of the foil and seal. Bake in the oven or place on the grill for about 45 minutes.

That's sounds really tasty. A friend of mine used to make something similar with cubed potato, spices and lamb chops in tray in the oven.

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Quote from: MollyPants on January 25, 2018, 02:54:26 PM
That's sounds really tasty. A friend of mine used to make something similar with cubed potato, spices and lamb chops in tray in the oven.

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Don't get much lamb too often round here.

Quote from: MollyPants on January 25, 2018, 02:54:26 PM
That's sounds really tasty. A friend of mine used to make something similar with cubed potato, spices and lamb chops in tray in the oven.

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Yummm   Love lamb.