Patience, not too much fat. Add them to hot fat so the fat doesn't soak in . Broken surface. Not close together or they steam. Dry clean tray if they're not crisping The best of mine 😋 look like that.
I find a lump of goose fat melted in the roasting pan gives a slightly better result than oil.
Parboil spuds (King Edwards, Roosters or W'rose "red" potatoes) for about 5 mins, return to the saucepan on a very low heat to dry, a good shake to break up the outside and then add to and coat with the hot fat.
I believe the coating with the fat is called 'dressing the potatoes' and I often do this hours in advance so the pan just needs to be popped back into a hot oven for 50 mins to cook and crisp up.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
https://www.masterclass.com/articles/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose#why-is-oil-smoke-point-important
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Parboil spuds (King Edwards, Roosters or W'rose "red" potatoes) for about 5 mins, return to the saucepan on a very low heat to dry, a good shake to break up the outside and then add to and coat with the hot fat.
I believe the coating with the fat is called 'dressing the potatoes' and I often do this hours in advance so the pan just needs to be popped back into a hot oven for 50 mins to cook and crisp up.