Roast Any Potato to Perfection With This Method

[@BenGoshawk]

Learn Knife Confidence in 4 Simple Steps - bengoshawk-site.thinkific.com/courses/the-4-step-process-for-incredible-knife-skills

[@ABWEndon]

Try King Edward potatoes. I find they are the best for roasting. Thanks.

[@jpjapers]

One method i did last year that worked great was to heat the oil on the stove and the tray in the oven. Then you drop the potatoes in the hot oil and give them a quick stir to coat right before pouring the pan of potatoes and oil onto the hot tray. This way they get entirely coated in hot oil and begin a light frying on all sides immediately rather than sitting in oil on one side.

[@debbiedobbs5800]

Think I’ll try that!

[@kalencwil3924]

Fallow

[@bubble6853]

Mmmm I'm getting hungry 😊😊

[@13Voodoobilly69]

🤔❤️

[@sewlovemydogs]

I did that exact thing tonight when I make a baked lamb dinner with the all the roast veggies- mwah!

[@suemsearch]

I put my potatoes into a pan of boiling salted water so they only need about 5-6minutes to par-boil regardless of the variety used. I drain, dry steam and then shake in the pan to fluff up. They then go into lightly oiled pre-heated rotating tin and I baste with chicken fat. This gives the best flavour imo, but you have to be prepared to save your own chicken fat from various chicken cookery events as you can’t buy it here in the UK. Turn the potatoes every 20 minutes, basting in between until brown all over, usually around 40-50 minutes. This has worked for me for 40 years and my crispy, fluffy, tasty roasties are legendary.

[@london19657]

Same method here..I'm 62 and learned this from my Mum. Thanks for the video. (Not sure why anyone would boil them quite so much.)

[@suemsearch]

@ me neither! That risks losing the potatoes imo

[@thomaver66426]

I dont really understand how you this guy doesn’t have more views. All your videos are great!

[@christinetookey5637]

I like to take mine out halfway and gently squash them with a potato masher...the crispness this causes is INSANE ❤️

[@kalencwil3924]

Damn that’s a great idea. I’d rather they be crunchy than pretty

[@christinetookey5637]

@ to be fair they’re not pretty...they’re absolutely, dangerously GOOD LOOKING ‼️‼️‼️💪 ....if you want to see how they’re done go and watch Jamie Oliver’s roasties at Christmas....thank me later! 😘🎄 Merry Christmas to ya x

[@bubble6853]

Mmmm yummy I'm hungry

[@harrisond8132]

Good idea, or maybe use a fork to smash them just a bit.

[@daveneal9033]

I use a variation on the Heston method. After bringing the spuds to the boil then down to a bare simmer. This is way more forgiving than a faster heat. Also I do one sacrificial spud smaller, when it's ruined you've got time to save the bigger ones. You don't need too much oil either, just a little bit more than is needed to cover the tray.

[@christinebeames712]

What a good idea ,a sacrificial spud

[@rightmeduck]

All that oil put me off - since learning that seed oils are inflammatory this is no longer a good choice. Planning on using goose fat this Christmas.

[@nicholaspostlethwaite9554]

@@rightmeduck Do not believe food/health advice on the internet, there is one for every option, none of them are true. They are all out for clicks and have followers of the fad. Just as many will say animal fat will kill you! They only get away with it as it is not 'medical' 'pharmaceutical'. Food con advice is a Snake Oil they can sell without consequence.

[@nixer65]

This is exactly the method I have been using for years. Excellent!

[@tk_TO_2024-d3e]

I love the Yukon Gold, it's very common here in Canada. Thanks for showing the method of heating the tray, I will give that a try. Roast potatoes are sooo delicious.

[@CliveDavisOoYFNUNEXmmFUE10M]

I use your final technique, especially the water part. However, I drain them in a colander and and shake them and let the steam work out. But then I place them into a hot tray with tallow. and gently toss them around to get them coated. Oven is normally 200C and they're in for 45-55 minutes. I turn turn them halfway. I think tallow (or duck fat) is the best and healthiest option.

[@lechatel]

So do I. I winced at that awful vegetable gloop he put in the tray.

[@barbsdee3831]

Yes I agree re tallow or here in uk lard, goose fat. Any natural healthy animal fat 👍🏼

[@SuperJPQ]

Recently i have been adding a mixture of part potato starch, part fine semolina (and lots of salt), after the boiling when you toss them in the pan. Rest of the steps as you did it. It adds an additional crunch, and the starch particularly helps if you have a waxyish variety

[@13Voodoobilly69]

Rice flour is an excellent substitution for the corn starch. Lots of crispy coating.

[@cynthiastrawson3316]

Living in South Africa especially where I stay we have a lot of power cuts. So dodging the outages I microwave spuds first in their skins, peel them and fork surface. Then place in hot oven with fair amount of dripping for 20 mins. This works well for me.

[@scoutylugs]

My easy method as a busy dad who also cares for my disabled wife but from the other half of the southern hemisphere…. boil potatoes to the point of ready to mash. Pour into a colander to drain and dry. Don’t stress about them. If they are ready to mash, they’re ready to roast. Just let them rest in the drainer. Sprinkle with salt/herbs etc to taste. As a busy dad - garlic and onion salt (half each) make GREAT easy season. Place on tray with baking paper. Spray with olive oil. Turn, salt and spray other sides. They’re already cooked, the oil/butter/coating of your choice can be light. Put in oven and bake the shit out of them at about 220 Celsius until they look golden/brown crispy. Turn once if you remember. Great crispy taties the kids love with VERY little thought. Gravy and a boneless butterfly chook roast(Aussie here) makes this a near no-brain dinner if you’re busy but want to appear semi under control. Just add a green thing the kids hate to balance their expectations about life and health… and you’re golden.

[@RiverJames1]

@@cynthiastrawson3316 I also live in South Africa but luckily I have a gas top

[@cynthiastrawson3316]

@@scoutylugs brilliant reply 👏👏👏👏

[@scoutylugs]

@@cynthiastrawson3316 thx my S-Hemisphere friend. Thankfully I get enough coastal water to not need the restrictions on boiling, unless Sydney is getting low and suddenly it’s us hours away on restrictions for their water 😂😢

[@phild5454]

I microwave frozen oven chips whilst the oven is pre-heating. Saves time - almost half. I break most of the quides.

[@Scerttle]

Iiiiinteresting. Even without giving it a shot this method seems to make a lot of sense. Still seems pretty simple, too.Will have to give this a shot.

[@maxhart7907]

This is great to discover... the hybrid is basically how I do mine - except no/minimal resting/steaming time and no preheated tray. I get the potatoes to around the same cook in water (roughly 20 minutes from cold start)... drain water, oil and salt in the pot, shake, then onto an oiled tray and in the oven for about an hour while roasting the meat.

[@elipsis6700]

I learned this technique from Jamie Oliver years ago. But thank you for the tips on the different varieties.

[@maxineb9598]

He might have learnt it from Heston Blumenthal. Or the queen of potatoes, Poppy cooks.

[@truthseeker7794]

@@maxineb9598 You are basically frying the potatoes, you may as well just put them in the chip pan. Something I've done in the past. Although these do look really good as when they're in the oven, they also continue cooking on the upper side that's not immersed in the oil.

[@invisiblekid99]

Ive used hestons method for years. Top tip. These are easy to do for Christmas Dinner. Once you've boiled and cooled then. Fridged them. They'll be fine even overnight. If you dont have plans for the skins, put them into a muslin cloth and simmer with the potatoes.

[@feiryfella]

Yeah, I boil them the day before, give em a shoogle, herbs, fat, perfect!

[@invisiblekid99]

​@@feiryfellaLeaving them overnight lets the surface properly dry too which also makes for a better roast. I just make sure to get them to room temp. And as Heston also said, when you think they are done, keeping going lol. People take out spuds far too early. But the method here is sound and adaptable for the potatoes you're using, which is the point of it.

[@markymark8]

Thank you for making the point about not rinsing your potatoes under running water. It is shocking the number of videos I see of cooks wasting unbelievable amounts of good water just to rinse potatoes or rice, etc.

[@suecollison4639]

Thank you, Ben. I'm going to try this tonight. I'm using two varieties - Tescos cheap 75p per kilo and Maris pipers. I will report back.🙂

[@mdrinkwater]

Great idea to leave them dry steaming in the pan for as long as you need to get other stuff done

[@slimyelow]

I luv cooking instructions where there is proper thought and planning put into the technique as well as the commentary on how and why.

[@glenbaker4024]

This method does work. There’s many other ways. I won’t go into them all but a bit of bicarbonate in the boiling water will help immensely as will using a fork to rough up the outside of the potatoes once par boiled. Salt helps draw out the moisture and adds flavour and a coating of fat, be that vegetable or animal (match the fat to the meal), causes the frying effect when baked. Moisture is the enemy of crisp is the key thing to keep in mind.

[@SciFiFemale]

I've almost done the Heston way all my life, taught to me by my mother, who was a chef. I like that this way uses less fat, will have to try it.

[@notold37]

Love that you're posting more, freaking great videos and tips, thank you for sharing your ideas with us on KZbin, cheers from Melbourne Australia 🇦🇺

[@BenGoshawk]

Cheers Steve, I appreciate it mate! You've been here supporting me from the start

[@GARDENER42]

I've been using a similar method for many years, though with a slight twist: The potatoes are home grown Charlotte & I choose those the size of a medium egg. I don't peel them, just wash then boil. Then, when they're just fully cooked, I gently crush before roasting the way you do. To me, these have more flavour due to the now deliciously crispy skin.

[@janeelliott6772]

Love your informative and pragmatic approach.

[@J4zzlady]

This is how I do mine except heating the tray. Thanks for the tip! 😊

[@kelvin3103]

Great video! May I ask if you've tried adding baking soda into the boiling water? Kenji Lopez on Serious Eats tested this and said that the alkaline water helped break down the outer layer more which helped give a more crispy potato due to the craggly outside.

[@BenGoshawk]

Thanks! I have tried it before, yes. I think it's a cool trick, I prefer the shaking method to rough up the outer layer, I think you get more craggles and some broken-off pieces of potato that then become super crispy. But both are great steps to get crispiness

[@blondiejam924]

I use baking soda but I use a fork to scrap on each potato to ruff them up after they are drained. I cook them on the bottom of a airfryer in hot oil works well

[@carlrobson5745]

I boil in salted water boil until just soft, drain, leave to steam , shake,coat in semolina roast in beef dripping at 200 degrees turn after 20 mins cook for another 20 mins, will give your method a shot next time👍

[@curiouscrandall1]

Ok, here's my take on roasties, with even less work. I never remember the turning step, so this method does without. Parboil as usual. Heat from cold for maximum Heston-ness, or use boiling water if you're in a hurry. Stop when the outside is softening, but the core is still firm. Drain, then put back in the pan for "huffing" (the shaking step that gives them the fluffy outsides). Then spread on the cold roasting tray, arranging each piece so that the curved side is lowermost. Any flat cut side will turn into a hard brown pavement, so check each piece to ensure it is balancing on a curved bit. Then put a teaspoon of goose fat on each one. Season to taste (I grind salt and pepper on them) and then put the tray in the oven - top shelf, about 40 minutes or so before the meat is due. Now you just ignore them until the meat's done, and then serve. No basting or turning required. I have a theory that the goose fat "creeps" round the spud, ensuring that all sides get crispy.

[@nicholaspostlethwaite9554]

Weird. I always put the biggest flat side down as this the prized bit! The 'pavement' crispy and as big as possible per piece.

[@joeemms5337]

just been binging your channel, and i'm super glad you're getting the recognition you deserve, algorithm is serving up a storm, to the moon for you, sir!

[@Daz5Daz]

I always use King Edward potatoes but to be honest in my experience most work out just fine for roasting. My method: Drop the potatoes into salty boiling water and par-boil for about 10 minutes. Then drain and steam dry on a very low heat and shake to rough up the edges. Heat the roasting tray on the hob and use a mixture of sunflower oil and butter (plus goose fat on special occasions) and make sure the spuds are fully coated and place all spuds round side down. Then sprinkle all the spuds with a mixture of salt, pepper and semolina flour - the flour really helps with the crispiness. Roast for about an hour at 180c, turning them once.

[@amcconnell6730]

Great vid. Good explanation, good pace. Good job.

[@goffredo]

So smart - you solved a problem i've been grappling with for years, THANK YOU

[@juggalochef2399]

Thanks for the time put in for all of the testing. Appreciate you after just 2 vids, happily subbed! Happy Holidays to you and yours, look forward to exploring your channel! ❤

[@glennbloke1965]

The highbrid method is what I always do apart from I do use more oil, I also season them with a little mixed herbs, salt and black pepper but also I cut them in triangles as I find the sharp corners when bashed about a little really fluff up nicely.

[@greatwazzoo]

Kenji had a similar video/method but when he boiled the potatoes, instead of salt added to the water he added baking soda to make the water alkaline, which did something to the outside of the potato.

[@sullyprudhomme]

I pretty much do roasted potatoes using what you call the hybrid method. This is how I learned to do them while living in France for many years. There, they also add a little bit of white vinegar (distilled) to the water when boiling. This adds a subtlety to the flavor and for reasons I am not sure, make them come out more crispy (apparently it moderates the breakdown of the pectin in the potatoes).

[@mariagunnarsQ17]

I like the tip about putting the potatoes back in the pan and adding the salt and oil that way. Thanks!

[@BenGoshawk]

You're welcome

[@kingtubby999]

is the fan on the oven for the quoted temperatures? great method and thanks for posting, rated

[@dee2251]

The old-fashioned traditional, and IMO the most flavourful method. is not to roast in vegetable fats (no flavour!) but to roast potatoes in the fat the meat was roasted in which traditionally had beef fat and lard when cooking beef, or pork dripping when cooking chicken or pork. I always steam my potatoes so they’re dry then put them in the meat tray.

[@jammydogger1]

Can’t learn less. These roasties look amazing 😋😋😋😋

[@waynedrummond6583]

I have a simpler method I used for large family dinners. Prep and boil spuds in large pot with cold water. Immediately water starts to boil remove from heat, allow to cool then drain. While still hot place in large pot with butter and/or oil shake to roughen edges and cook in 4 spurts of 180Deg C oven bake of about 30 mins total. Remove cool and refrigerate until about ready for service. Deep fry at 230Deg C high smoke oil for 5 mins, drain and serve. Many large tummy-buster type restaurants use this fast method fot their service.

[@dympulls]

I achieve similar results without boiling the potatoes to near distruction. I par boil them for 8 to 10 minutes (depending on size), then I steam and do everything else the same. I don't preheat the oil, I simply cook the potatoes along with the roast, flipping every 30 minutes. Once the roast is done, I crank up the heat in the oven (mum would do Yorkshire pudding now), and the potatoes get this lovely golden crunchiness, and they are fluffy in the middle.

[@Sisterfifi]

I make the best roast potatoes in the universe. I’ve tried the many preboiling methods but that makes the potatoes so crunchy that you could break a tooth on them. I use the humble, with this change to the methodology. Potatoes into hot fat in oven tray, a similar temp to cooking hot chips. As the potatoes begin to soften, when you go to turn them mash into them with the implement you are turning them with, making sure the newly mashed side is basted in the oil for crispness. This way you can ensure that all the potatoes are equally crispy all over. Cooking in the fat of a roasting chicken or duck yields even better results.

[@CrimeVid]

Because of my lack of concentration, I often overboil my roasties before putting them into the hot dripping, it works really well ! I don't like oiled roast potatoes. My mum always put the spuds (not parboiled ) into the pan with the meat. As her mum did. I have never known why, I'm guessing oven space.

[@TOMADELAIDE7]

Just subscribed. Great Video. I microwave (skin on) 12mins. Smash them. Dribble olio and bake 180c 45min

[@Nick-from-norfolk]

Thanks

[@petemoore5104]

When you do the flip after 20 mins in the oven, sprinkle some smoked paprika on them. (To give them the measles!) The difference is amazing. You can eat them cold, with salad, as they hold that smoked flavour.

[@thomasg4324]

*There is no "insanity" to fat in cooking.* Fat is not a villain......irrational prejudice against the virtuous _is._

[@merv190]

Fat is good … vegetable oils are bad.

[@glenbaker4024]

Eating fat will not make you fat as eating greens will not make you green. Sugar in all its forms is the enemy IMO. Cheers

[@thomasg4324]

@@glenbaker4024 *I disagree with your opinion on sugar.*

[@glenbaker4024]

@ You’re certainly welcome to disagree; if we all agreed on everything then intelligent discussion would end.

[@1e0s]

how about steaming then rinsing the russet to make sure it's cooked but not inclined to disolve in water?

[@RichardNutman]

I tried steaming a few times, works well, and you don't lose the potato flavour to the water. As long as you rough up the edges, it'll still get nice and crispy.

[@SoullessAndSynthetic]

I have used this method for years, the only thing I’ve changed recently is I now use an air fried instead of an oven, results are pretty much the same, just quicker

[@ChrisParlett]

Very good technique that anyone can do x

[@chippywarren9706]

Great video. I too had water problems. I also do not waste it at all generally. I'll give this a good ol bash. Thank you very much.

[@ChrisCrosdale]

The other trick to add a small amount of baking soda to the water when boiling, then use the toss-in-a-bowl method to rough up the surface after they are done boiling. The baking soda helps break down the surface of the large chunks to get more texture (mashed-potato-type coating). This increases the surface area which increases the crisping (drying out of the surface) in the oven.

[@lynclarke6184]

In UK Maris Piper potatoes are best for roasting,

[@Beansontoast-m8b]

Definitely

[@paulsherwood897]

Or King Edward

[@Professor-Scientist]

@@paulsherwood897 Or king George the 5th

[@ebutuoy4811]

Or Gregg wallace

[@paulsherwood897]

@@ebutuoy4811 Gregg Wallace has the intelligence of a potato. And the face of one as well.

[@bkm2797]

Thank you!

[@12Trappor]

That's a very nice colander you have, where can I get one of those? 😄

[@iainjames03]

Bicarb!! Add about an eighth of the amount of salt to your water. It breaks the outsides down quicker so you can boil for less time and give them a more vigorous shake after without them breaking apart. Drain and leave to steam dry in the pot, then oil the potatoes BEFORE you shake (I use veg oil in a narrow-tipped squeeze bottle). That way the tiny bits that break off will still stick to the potatoes more than the pot, giving you more flaky crispy bits.

[@NannyOggins]

Thank for this, just in time for Christmas day! I’m subbed.

[@Cybercop7156]

Good video. Those roasted potatoes look great.

[@paulsheridan291]

Boiled in stocks/ aromatics adds another level.

[@MooseMuncha]

Great stuff mate, on this and the yorkie video. Learnt something on both. I've used the heston method and ended up with potato soup a couple of times, and now do something in between as well. but I'll be trying your hybrid method!

[@DAveShillito]

Interesting, I do halfway between the Heston and hybrid. Using Maris Pipers I cook, then drain and allow to steam in the pan. But I do put them into a dish with quite a bit of preheated oil. However any remaining oil after the cook is kept for future roasts.

[@GoodLifeInSpain]

Great video!

[@Pdx616]

I'll try this tonight

[@polyvg]

I very much agree with oiling the potatoes rather than using lots of oil in the baking tray. But my "par-boiling" step is now about three minutes under low pressure in an Instant Pot. (Other makes are probably every bit as good.) Having put them on a trivet to keep them out of the water. Obviously adjust the time depending on variety, sizes you prefer and pressure cooker. Let pressure reduce naturally and open the lid for a few minutes. At this point, the surfaces change from looking boiled to getting a relatively dry fluff. Then proceed as you did. I find the absolute best flavour is from using olive oil. That is another reason to avoid using even the tiniest bit more than necessary. Too damned expensive to waste. My approach saves water (and you did mention you are in country which needs to consider this) and fuel. (Though the cost might not be much changed if you switch from a gas hob to electricity for an Instant Pot.) If the potatoes are very nice, I might peel them very carefully and cook the peel as well. Serve the potatoes with long strips of what have become almost crisps (US chips) on top. Looks nice and adds even more crunch and contrast. One of the reasons I like Rooster, Desiree or Red Duke of Yorks is the red colour. Finally, you can get extremely good results by roasting them in an air fryer. Certainly cheaper to run than an oven but, if you are roasting something else, that isn't of much importance.

[@harrisond8132]

Outstanding. I worry about placing a pan full of oil in the oven. Oils have different flash points and I generally use olive oil. Plus there is all that waste with a full pan of oil.

[@PrimeMatt]

Don't use olive oil for this.

[@RobertR3750]

excellent.

[@PAOLINAG]

❤ much needed

[@YesiPleb]

The only issue with the last stage is we like to add a chipped onion to the spuds roasting in a tray of oil to give them an incredible flavour. Watched the Yorkshire pudding before this video and have now subscribed.

[@MsMesem]

Roast them in the juices and fat of the meat ,onions and garlic. All should be roasted together otherwise why bother?

[@guringai]

As it happens, that's about the same technique that we have been using for many years, Just developed by kind of accident/trial and error. We normally use olive oil, or Macadamia oil, which are both delicious. (and on the lower end of problematic oils and fats)

[@chrissyp76]

You literally make your roasties the same way I do, and I aint no chef 😁 👌

[@jimmcintosh9045]

I used to microwave potatoes, then cut them smaller and put them in my oil fryer . A quick way to have roasties. The more potatoes in the microwave then longer cooking.

[@browncoat516]

Add vinegar to the water during boiling. The potatoes hold together with the added acid.

[@waynesmyth8242]

I usually add a tablespoon of cornstarch when oiling and salting the steam dried potatoes in the pan, prior to shaking them up. Seems to add a bit of extra crispness.

[@DryBones111]

The convenient method: - Chop them up - Toss vigorously with oil and salt (I also like to add onion powder, garlic powder and smoked paprika powder) - Place on a tray (it doesn't even have to be preheated) - Important: rotate the potato pieces so that the rounded side is down. This minimises the contact surface area with the tray and avoids the need to flip. - Cook at 230c for 30-40 minutes (depending on how well your oven can keep heat) - Open the oven door every 10 minutes or so to let the steam escape Easy, no flip, no precook method that makes crispy potatoes every time. The parboiling is great to do for extra crispiness but if you're feeling lazy, just skip it.

[@barryschwarz]

Air fry version. Peel and chop to the size in this video (largish pieces). Simmer in salted water for 10 minutes maximumn (alpha potatoes). Dump in a metal colander and let cool for a minute, then lift the colander and move it around so the potatoes surface gets roghed up a bit by the holes in the colander. Put them back in the now waterless pot you cooked them and add a sprinkle of ground paprika. Roll that around until the potatoes are coated. Then add oil and salt and roll it around again. The potatoes will already have a great colour even before air frying. Air fry on 180-200 for 15 minutes, then turn the potatoes over and air fry same temp for another 15 minutes. I usually spray a bit more oil in once i've turned them. Voila.

[@JimJimmington-e8i]

This is good information to share. Kudos. But WHERE did you get that colander?

[@BenGoshawk]

I'm not sure, it's my wife's. I'll have a look and see if it has a brand name

[@warchild4069]

Tried several techniques….. a good par boil to soften slightly then tossed and flipped every 15 in generous amounts of beef tallow.

[@elisabethpine3420]

I have never seen duck fat available here in the United States. Would chicken fat be a decent substitute? Does olive oil work well?

[@SirPrizeMF]

Any kind of oil or fat will work, as the temperatures involved aren't incredibly high. Duck fat just imparts incredible flavour. Chicken fat will work very well as well, loads of flavour there too.

[@InTheKitchenGarden]

This is very similar to the method I used to use... until I learned about the bicarbonate of soda method. I'm not knocking the vid, its a very consistent method for cooking roasties, but the bicarb method just takes it up to another level entirely. The only downside to it is ideally they need blanching the day before to get the best results - so really only for restaurant use or for special occasions like xmas when you dont mind starting the day before.

[@95Gabe]

Par boil Maris Pipers. When ready for "roasters," pop them into a deep-fat fryer and cook until golden and crispy.

[@davidsteele3037]

Are your oven temperatures fan or conventional?

[@Jay__C]

Will you be making a Beef Roast video? Please do! 😀

[@PaulShafer-s6m]

great channel!

[@timo2905]

Love that colander

[@jpmact]

Given the potato variety, the oil bottle and the comments in eater, I could swear this was shot in Mexico

[@lucapace8136]

cheers mate

[@sensibledriver933]

Ive used the Heston method many times. It makes great roasties but ive lost alot of potatoes on the way,

[@StravaiginHippy]

What a faff! Boil the potatoes with salt, drain, shake & steam dry. Heat oil in a wok or deep fat fryer tillvery hot, put potatoes in oil in batches till golden. Job done.

[@845Mario]

No baking soda in the boiling water?

[@jondennert]

That's alot like i do it already however instead of boiling them i microwave them on high untill they get to the not quite falling apart stage thats pretty much the only difference and all it saves is time. Then you can season and rough them up in the microwave tub and let them Steam dry in it just remember to drain the tub properly you don't want them sitting in soggy

[@fatroberto3012]

I've always done pre-boiling because my Mum always pre-boiled hers but then she sauteed them in lard! My wife would have a fit if I did that, a "chip pan" is banned from our kitchen, so totally by accident I do what you do almost to the letter.

[@StephenComerford-g7o]

The humble method is perfectly fine, just small pieces, leave them in longer and a bit more fat, herbs, turning....the odd hollow roast is a bonus as far as I'm concerned, In Ireland we normally have them with Mash spuds anyway, so there is plenty of potatoes about!!!

[@feiryfella]

Oh c'mon, Heston method is dead easy! I've never had an issue with juggling everything else either. Nice to put some herbs in with them to.

[@htmc2022]

Since these are dry-roasted how about Using Air Fryer for the Roasting steps - easy to flip!

[@gmanhi5]

In the UK, it’s hard to find any different kind of potatoes other than white potatoes or roast potatoes as shops don’t seem to care to stock as a varieties

[@spinnymathingy3149]

Instead of boiling the potatoes, just microwave until 1/2 cooked, then roast as you suggested 👍👍

[@razora4000]

It can be simpeler. Bake them in butter, make sure they are evenly touched by the butter. Put a lid on the pan, after 20 min you pinch them, are they good take them of the heat. Let them rest for 10 minits and bake golden brown with some extra butter.

[@bruceketcheson4877]

What region of Spain are you in?

[@Elistone]

i always make mine with a roast. So I will roast a meat for 1/2 hour on its own, while boiling potatoes for same time. Take out the tray with the meat and pour the potatoes in with it, they get knocked around a bit when pouring them in and its into hot oil because of the meat already cooking. After another 1/2 hour turn them over, and another 1/2 hour and done. so mostly you inbetween method.