Ok guys, what is the secret to a good roast potato?

Justin said:
I do this every time, works perfect.

Make sure you use decent potatoes, such as Maris Piper, Desirée or Romano.

Boil for 7 mins, drain, chuff up a bit to make them nice and fluffy round the edges, leave to steam dry for a few minutes. Put into a dish and add your fat of choice (olive oil, butter, goose fat) season, toss to coat them, then stick them in the oven at 200C.

Whilst they're in there, choose what flavouring you want to add. I usually use sage, Clementine zest and garlic (when using butter) or just simply rosemary and garlic (when using olive oil). Add a good glug of olive oil to a bowl and a splash of red wine vinegar and few cloves of garlic then remove the potatoes and add the flavouring after 30 mins, then stick back in the oven for a further 40 mins and then they will be lovely and crispy.
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I much prefer Maris Pipers or King Edwards than a waxy potato such as Desiree.

Also, keep coating the potatoes in fat to keep it crispy.
 
Chuck some finely chopped fresh rosemary in too, towards the end. Yes please!

Having mash tonight though (potato, rosemary, little bit of mature Cheddar and butter + black pepper). Had some excellent roasties on Sunday with my tea though! Enjoy.
 
Single roast potato is a potato not a potatoe

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Personally I find Goose fat a little too much to take. I prefer King Edwards and veggie oil. Hmm got me thinking but it's a bit late for starting a roast!
 
Pre boiling, not par boiling. Full on boiling till soft and crumbly. Gently strain, using a sloted spoon if needed to stop them breaking up. Leaving them for a minute or two to steam dry. Then place in pre heated fat. Goose fat is amazing but olive oil is great for normal use. I like throwing on some garlic cloves and qauartered onions for flavour and sometimes a herb. Remember to roll them around to make sure they are fully coated, then just turn once around 2/3rds of the way through. It really is the full boiling first that gives amazing crispynesd as you have all the broken edges. Although I belive herbs are over used, not every dish needs herbs and sometimes plain is better. Roast for about an hour+ at 180. Serve with a chorizo, venison and butter bean stew. Or a normal roast.

Oh yeah don't forget the seasoning
 
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Or an italian roast.. Roast Leg of Lamb with aubergines, onions in a proper tomato sauce to rosemary. Served with rustic bread and salad.
 
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As said before but the best way is to par boil some good quality spuds. Not the crappy 5kg for £2.00 variety from the supermarket. Get yourself down to the local farm shop and buy a sack of spuds. Cost you less than £5.00, will last ages and taste awesome whichever way you cook them.

Roast in Goose with a generous amount of seasoning. Serve with what ever you want :)

There has been a lot of shout outs for King Edwards or Mars Piper. Great spuds in there own right but if you want THE best roast potatoe, go for Mayan Gold. A real earthy and nutty flavour and the insides are just as golden as the outside. Creamy and tasty and omm nomm. Just add Gravy and your done

http://www.mayanpotatoes.co.uk/about.html They come at a premium but boy are they worth it
 
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