Parboil, then put back in the pot over the heat and let then dry for a few seconds. Then shake them with the lid on. That breaks the surface. I do them in a very hot oven but with hardly any oil - just a tiny drizzle.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
I do the same as @Fairygirl ... but I drizzle a little oil over the potatoes in the saucepan after I've given them that little shake, and then shake gently again so that the oil is on all the surfaces, and then I put them in a piping hot roasting pan which has been heating up in the oven. Give them a shake a couple of times during the roasting so they're turned, and we get lovely crispy roasties.
King Edwards and Maris Piper are the usual ones we can get in the supermarkets around here and I find both absolutely fine for roasting. However if I can get hold of some Wilja I'll choose them ... the flavour is really good ... they're not grown commercially as much nowadays as when my brother first started farming potatoes, but they're sometimes available at farm shops. Really tasty.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
About three quarters of an hour. I don't heat the fat enough to burn it. Sometimes, to crisp them up quicker, I remove them when they're golden but not crispy enough and put them back in the oven in a clean tray. Some people roll the spuds in polenta before cooking, I've never tried it or tasted them so can't comment.
I put the preheated roasting tin on the gas ring while I put in the parboiled potatoes and turn them over to make sure they're coated in oil. That way the temperature of the oil doesn't drop while it's out of the oven.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
35 to 45 mins in a fan oven at 180c. While the joint is out and resting.
I use so little oil or fat that there’s virtually no smell, and what oil there is is on the potatoes (see my method in my earlier post) not boiling in the pan so it doesn’t spit and splash onto the oven walls.
Put the cooker hood fan on and open a kitchen window a crack and there’s no problem ... and my OH hates the smell of hot cooking oil ... I’ve deep fried scotch eggs this morning for tonight’s supper while he’s at work so the oily smell doesn’t get on his chest.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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I do them in a very hot oven but with hardly any oil - just a tiny drizzle.
I live in west central Scotland - not where that photo is...
King Edwards and Maris Piper are the usual ones we can get in the supermarkets around here and I find both absolutely fine for roasting. However if I can get hold of some Wilja I'll choose them ... the flavour is really good ... they're not grown commercially as much nowadays as when my brother first started farming potatoes, but they're sometimes available at farm shops. Really tasty.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Some people roll the spuds in polenta before cooking, I've never tried it or tasted them so can't comment.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.