Perfect Roast Potatoes

[Ciphon]

Hi All,

We're having a roast dinner this afternoon with a bunch of friends, and I'm in charge of the roast potatoes (To the internet)!

Any tips to make them nice crunchy on the outside, yet fluffy and light on the inside?

So far my plan is:

1. Boil the spuds for 10~ minutes

2. Meanwhile, heat up a tray with oil and butter on it (Not sure on oil to spud ratio? I don't want them to go soggy...)

3. Drain the spuds, and smash them around in the sauce pan to fluff them up a little

4. Take the tray out of the oven, place potatoes on it, spoon over some hot oil - back in the oven

5. Remain in the oven until golden and crispy, every so often rotating and spooning over more oil.

Am I missing anything to make them awesome?

I know Jamie Oliver likes to ever so slightly crush his with a masher at step 4, is this a good idea?

I'm a fairly novice chef, but love a good roast 'tatter .

Any tips appreciated.

Thanks!

 

[Ciphon]

Rosemary sounds like a good shout..

Should I be salting them at any point during the process?

 

[Ciphon]

Also - Oven temperature I'm not sure on?

 

[Ciphon]

Boil in salt water, go as far as you dare on cooking whilst boiling.

Drain carefully, no smashing required as they are so delicate. Let them steam themself dry for as long as possible, heat tray with oil in oven. Carefully place photoessays in tray so they don't fall to bits. Spoon over oil, put in oven. Then once they start forming crust you can turn them over.

Sorry - didn't see this - I hadn't refreshed!

Boil in salt water, ok!

 

[Ciphon]

Some great tips guys, and some awesome looking things to try in the future.

About to start cooking - wish me luck!!