Genealogy Forum UK

I might have asked this prev.

But I am struggling to make really good crunchy potatoes.

I do this..
Knob of butter and veg oil about 2 tablespoons.
par boil pots toss in pan and douse in salt
get fat hot in oven
put pots in fat and in oven for time needed to get brown.

now they are coming out greasy and not as crunchy as they should be.

Also the tin....I think tainted pots as old metal tin...so bought new one
but is there a bestest tin to use too...

Put the oven on max power for cooking all the time works for me

rockyfowler wrote:Put the oven on max power for cooking all the time works for me

Wot like cremate them!!

Ever tried it?

Duck fat is best for crunchy roast spuds. Does it make any difference what type of potato you have?

Par boil potatoes in salted water, drain (save water for gravy ) put back in saucepan, sprinkle with flour and shake until covered then put in hot fat in the oven.

Maris Piper are probably the best variety for roasties & chips although King Edwards aren't bad, but the waxier potatoes don't get the soft edges that crisp up best. Hot oven is good and heat the fat first otherwise it's like dunking chips into fat that's not hot enough. I tend to use goose fat or beef dripping. Not butter as it can burn at the high temperatures and oil can be absorbed into the outer layer of the spud especially if it's not hot enough.

Thanks all

I think what is happening is the oven is not hot enough.
When I used to make them...and they were good...I used top oven for roast post.
Trouble is I only have one oven for roasties and roast.....so although I can get fat hot ....it isnt hot enuff
when they are cooking.....

I use butter and oil....cos as you say butter on own will burn....but
goose fat duck fat is good...must try that again
and Beef dripping....not tried will get some.

So that is why they are getting greasy not hot enuff oven so oil being absorbed.

I suppose I could take roast out let it rest for 30 mins and blast tatties at end.

Make sure you blast them for the time- a big mistake is not leaving them long enough the same as crunchy pork scrachins

My method is to par boil them then lightly oil a tray and plonk em in. Not really roast but brown, crisp and virtually fat free. 180 cook temp is all I use, same as meat (for about 1Hr).

Right going for it today

only got one oven .....so got new tin
going to parboil then fluff up...the potatoes that is...put salt and pepper on
add butter and veg oil to tin
get it hot( in oven) then on hob get fat hotter still and pour in
pots baste em and put in oven

can't blast in oven
but will use less butter and oil.

Did it!!

less butter and oil

and got fat really hot on hob started them off on hob spooned over hot fat and in oven

which was bit hotter at end...having taken murdered lamb out....

Lamb joint was bit over done...need to work on that!