Roast Potato Dilemma: How Can I Impress with Limited Ingredients?
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I've been put in charge of the roast potatoes at the last minute!!!!!!
Not gunna lie, I'm slightly miffed,I'm already doing the puds!! But I don't think me mom trusts me nephew with the spuds so here I am
I've been given 2 bags of spuds and a tub of goose fat,lol
What else can I add to make them extra special, please????
MelissaLee1 oh yes I always par boil, then into hot fat, I was thinking more what sort of herb combo ect
MelissaLee1 oooo yes I have both of those, thankyou, I may do a few different types as I've got 2 bags to do
Leannexxx I do love a aunt Bessie, but me mum will know,lol got do them proper!!!!
Leannexxx That's what we have done this year because I can't be arsed to do proper ones. We have bought these which come in their own tray, so less washing up 
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blacklabrador I usually just Do mine plain on a standard Sunday roast buthi will season this time, thankyou ***
Pop your spuds Into cold water, not hot then par boil them. Add Rosemary or Thyme for added flavour In your hot roasting tin.
Emerge11 oooooh thankyou I have fresh rosemary in the garden or dried stuff, which is best, I usually just do me roastie plain, but it's Christmas soo ies nice to make em abit special ***
Emerge11 that's interesting you say cold water, I always poor on kettle water, may i ask what the reasons is?
slightfoot If you cook them In hot water then the Inside dont cook properly leaving the outside mushy. If you cook them In cold water then they cook evenly. Thats what I was taught and thats how I do it.
Emerge11 arrgh I see, that makes sense, I will use cold from now on, top tip thanks
Par boil them, air dry and a good shake to fluff them up, dust with a sprinkle of flour (optional), Goose fat into the tray and heat up in the oven, make sure it's piping hot. You can always add a bit of rosemary and garlic if you fancy, add potatoes to hot fat and cook for about 50 mins, turn in the fat a few times to evenly cook.
I just par boil the potatoes, drain and shake. Leave them to steam for a minute with saucepan lid on. The fat must be very hot, pour pots in and hey presto perfect roast potatoes.
My Mrs always boils them for 10 mins first, they are always soft and crispy, I would recommend that
I always sift the stuffing mix before I make it and sprinkle the dust over the spuds while they are cooking.
Right well the spuds are in the oven, so it's in the hands of the Christmas potato gods now, thanks to everyone for the top tips, I done two types in the end, tray of plain in goose fat and a tray of Herbie in goose fat, all spuds were par boiled, started with cold water instead of kettle water, that was a super top tip, they have all stayed together, not a single broken spud, so thanks all and a very merry Christmas to everyone
slightfoot so how did they turn out? Which ones were the best? Hope you enjoyed your Christmas dinner 
snoogans888 sorry for the late reply, the roasties were excellent, got mothers approval, phew
I do not like roast potatoes unless nearly cremated so my husband tends to deal with them. They must be part boiled, so soft in middle and crunchy on the outside.
I par boil them. I don't use goose fat just olive oil. I'm vegetarian. I chuck salt on them before putting in the oven. I par boil them for 20 minutes and heat the oil for 20 minutes
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