Magical roasties.

[cardiffsteve]

Fine polenta works well for those who are wheat intolerant.
Just use king edwards pots and they come out crispy with fluffy insides everytime.

[Helgalush]

Par boil, shake til they are really dry in a colander (OH insists on going outside to do this, reckons its some kind of Jamie Oliver trick but I never bother), then roast in olive oil, chuck in some whole garlic cloves and thyme as well.

When they are done (and cooled a bit) we like squeezing the roast garlic out of its skin - NOM!

[sequoia]

Par boil a good quality potato for 4mins, drain and gently shake around pan sprinkle semolina over replace the lid to steam for 2mins, the oil/fat has to be hot when transferring the pots to the roasting tin or they will go soggy also space them out so none are touching, roast for 40mins at 180deg. The meat should be set to finish 10mins before pots are done this will make meat more tender you cover with foil to keep warm, enjoy.

[Hilary B]

Par boil a good quality potato for 4mins, drain and gently shake around pan sprinkle semolina over replace the lid to steam for 2mins, the oil/fat has to be hot when transferring the pots to the roasting tin or they will go soggy also space them out so none are touching, roast for 40mins at 180deg. The meat should be set to finish 10mins before pots are done this will make meat more tender you cover with foil to keep warm, enjoy.

Pretty much Delia's recipe, except she doesn't add semolina, and it works pretty well!

[Matt94]

Nothing beats dripping!

[Patchninja]

Goose or duck fat!

[Hilary B]

Best roasties are cooked in the fat extracted from whatever roast meat you are eating them with, but for vegetarians, or if you fancy some roasties without a meat roast, oil works OK. Olive for luxury, sunflower for a delicate taste, basic 'vegetable' oil if you aren't as fussy as me!
If you want to get the best flavour without too many calories, after par-boiling, get a little oil in the palm of your hand, and rub over the spud (quickly, it's hot!) then put into a dry, warmed roasting tin, and straight into a hot oven. If your oven is REALLY HOT and the spuds are a good variety (nothing I've ever tasted beats King Edward) you can do it that way from cold (but stil heat the tin before putting them in). They will be slightly less crispy on the surface, but not a lot, and you get the taste in a diet-friendly form.