Heat up the tray in the oven, put oil in it or fat from the roast, heat it up, put in veges & cook. Nothing special really, they crunch up nicely & nicely cooked in the middle. I'm having pork roast tonight, so put a bit of pork fat in it, had a little duck fat too left over from last night.
I don't boil first if doing a roast since there is enough time for them to cook in the oven, sometimes if not having a roast but still cook them the same way.
pom-pom,
May 8, 1:34am
Put oven to 230 and heat oil (I use olive oil) in a pan. Before par boiling pots cuts narrow slits across top of potato pieces. Par boil 5-10 mins max - don't let them go mushy. Coat in hot oil, seasoon with salt and pepper and cook 220 for 40mins. This works perfectly every time and the potatoes look pretty when they come out with roasted lines on top!
lythande1,
May 8, 2:25pm
Doesn't really matter whether you boil first or not. 1)Don't use too much oil 2)Leave them longer - it takes time.
beebs,
May 8, 3:25pm
you can use any of the methods above, but the key is buying the right potato, agria first choice or one of the red skinned varieties work ok too, it seems the ones that are off white/yellow under the skin work best.i pre boil mine, just till the outside starts to soften, drain and leave to dry in the pot, than bang them around in the pot to rough up the outsides of the potato a bit, i sometimes dust them in seasoned flour at this time, then into a hot oven with oil or dripping.
nzl99,
May 8, 5:12pm
As someone else mentioned. use the right potato for the job.Agrias are my fav.Everyone will have a different technique to acheive the same result.
Pre hear your oven to 190C.Peel your taties.Leave them in LARGE pieces.Put into a big mixing bowl.Add a couple of glugs of EVOO, not too much. maybe 2T.Add a good whack of salt and pepper.Toss the taties in the bowl.
On to an oven tray, *rounded side down*. this way they don't stick to the tray AND more crunch all around.
Into the oven. and leave them alone.They don't need turning.
Works every time for me.
cgvl,
May 8, 6:10pm
I too leave my potatoes in quite large pieces. Heat oven to 200C and heat the pan also, add oil or dripping to pan. Roll vegies in it to make sure they are well coated. Sprinkle salt over them also. Into the hot oven on the bottom rung for 30mins, turn vege over and cook for another 30mins. How my mother always did hers, sometimes they don't achieve the real crispy coating I like but more times than not they do. Also don't use too much oil or fat.
sampa,
May 8, 10:53pm
Where do you purchase goose fat!
jellybeanbee04,
May 10, 5:12am
The best crunchy roast veges I've had are by an aunt who cooks them in an electric frying pan
rover110,
Oct 9, 3:17am
floury tatters are the way to go as mentioned above agria's are supreme. I don't agree with smothering them in fat or oil though. Everyone has their preferred way to cook their roasties but par boiled is the nicest but all you need to do is put them in a dish that won't attach itself to your spuds and spray them all over with non stick spray, it works a treat.
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