how do you do yours?

[captainbovine]

roasties that is.....I've done them in goose fat, oil, coated in semolina...lost count of other ways...I still think beef dripping is best, but only once in a while as they are so norty!!!

over to you........

[**bustysinclaire**]

I do mine the slimming world way, peel and cut a small fist size spud into quarters, bring to boil in water with a little salt boil for 10 mins, drain then put into a lightly  greased roasting tin, 1 cal spray is best. Roast for approx 40 mins. Yummy and I can have as many as I like. xxx

[peteryola]

No part boiling, I just cut them to size and put them in a roasting tray with sunflower oil.  Maris Pipers, or if they're not available then White Potatoes  I don't pre-heat the oven; I turn it on when I put them in.  Top shelf.  175°C, turn every 30 minutes.  Depending on how big you cut them, they'll be ready in 90 minutes to 2 hours and will be nice and crunchy on the outside.

Now, by coincidence, that's exactly the same time a roast joint takes if it's on the lower shelf in the same oven....

[cat-knitter]

In the meat juice if cooked with a joint ...... Mmm lovely 🙂
if not ...... sprayed with oil & thrown in the actifry with a splash of worcester sauce for flavour 🙂

[stroppy*cow]

They don't even get peeled, just well scrubbed. Cut into reasonable size. Nuke in the microwave with a few tablespoons of water and a plate on top (so that they steam). Into a roasting tin and spray with rapeseed oil. Usually make twice as many as needed, then they can be frozen and then used when the oven isn't on.

[ilove2patch]

Parboiled, shaken hard in the pan to rough them up then into hot fat in the oven.:)

[fishpieface]

I parboil them for about five minutes and drain.  Keeping them in saucepan, I then put a couple of tablespoons

sunflower oil in and mix them all about, sometimes with some of that garlic and rosemary roasty mix as well.

Then into roasting dish and oven, gas 5 for about an hour.  But time can vary, depending what else is in there.

[ed_blackadder_1]

Exactly the same way as Maggie, sometimes if I have it with goose fat, but usually with sunflower oil.

[ginap.123]

I do the SW ones as well. Once you've got the timings right they're lovely

[kiss*my*pixel]

Same as Maggie here too, but I do use goose fat (we don't have roasties that often, so I see it as a real treat)

[kiss*my*pixel]

I will often pop other herbs in too - garlic, sprigs of rosemary, sage and thyme, and some cut satsumas (the ones that have been lingering in the fruit bowl a bit too long). They add a nice flavour.

[chickengrandma-2008]

Par boil. shake in the pan and into hot oil (fat on special occasions)'

Rosemary, garlic, herbs I could stomach, but oranges???   OMG!

[kiss*my*pixel]

No, Nit-Wit  CG - you don't have to eat the citrus (but you can if you want)! They just add an extra bit of flavour, and you can squeeze the juice into your gravy (if you choose to).

It's a Jamie Oliver recipe and is lovely, really (especially if you're having roast duck or goose)! 

[chickengrandma-2008]

It's just me pixel.  People who know me, know I class certain things as savory, and others as sweet, ie....pudding.

I never mix the two.  So out go

ham and pineapple,

pork and apple sauce,

turkey and cranberry,

any  savoury dish with cream in,

carrot cake,

and cheese cake ???  cheese in a cake??  No way!!   

[kiss*my*pixel]

Oh, good grief CG - you should live with Mr Pix. He will never eat fruit with savoury stuff - no pineapple with ham, no apple sauce with pork (he does not know I sneak in citrus juice with his roast tatties) Don't tell him, for goodness' sake . .  . . . .  Mwahahahaha

[ginap.123]

I never eat sweet with savoury either

[captainbovine]

I'm the total opposite to CG, but it's horses for courses isn't it?

seems we all have our different ways to roast too....very interesting.

[ilove2patch]

I am really surprised at that Gina!