Re: Crispy Potatoes
[QUOTE=Realist;1580056]Yep me too. I think that's a fairly standard way of making roast tatties. Part cook, oil and roast. The tastiest of course many say comes from using pork fat from a pork joint you are roasting at the same time.
The freezing idea is interesting but I'm not quite sure why I would do it. I only say that because if I'm having roast tatties it's pretty much always with a roast dinner so I'll already be waiting for vegetables to cook for at least 15 mins and the roast itself for 1-2 hours. So par boiling the tatties and bunging them straight in the oven isn't any extra time.
Of course it is extra time Realist,with the potatoes already in the freezer,all you have to do,is bung them in the oven,twenty or more minutes,at the end of cooking the roast,...no peeling,no boiling,already done,as they are in the freezer,and if you have 15 for lunch,look at the time you save,all done in advance.