I love all the different methods we have for the humble crispy potato! Excited to try some new ways.

Par boil the potatoes for approx 10 mins. Drain in a colander and shake up a bit to rough up the potatoes. Bake in pre heated fat at 200*C for 45 to 60 minutes.

Chop potatoes, leave skins on. Boil for 20 minutes with salt.
Heat oven on 220° with the pan inside.
Drain potatoes place back in pot and shake them around to rough the surfaces a bit.
Put a good glue of olive oil on the pan then potatoes (they will sizzle) spread them so they aren’t too crowded.
Bake for around 45 minutes depending on your oven I’ve had ovens take 30 minutes and others 1:15!

I par boild mine with salty water, garlic and a tablespoon of Bi Carb. then i drained them and lay them flat on a tray in the fridge for a few hours prior to cooking them in the oven. I also rough them up a bit while draining them.

I add a little melted butter and olive oil and cook until i am happy with them.

In a saucepan, boil water and add some salt. Chop up your potatoes and once water is boiled add them to the pot. Boil till you can easily poke a fork through.
Drain water, toss oil over the the potatoes and lay out on a pan.
Put them in a preheated oven until golden.
(Or you can add them to an air fryer)

I often have the same issue. I thought it had to do with the type of potatoes.

I steam mine for two minutes (microwave steamer) before I roast them, and they turn out beautifully.

I just spray them with oil and bake them on foil in the oven. Always crispy. maybe it is the type of potato you use. I use the ones covered in dirt lol.

I par boil them then sort of scratch them with a fork all over before rubbing in oil and popping them in the oven.

One tip that could help make your roasted potatoes crispy is to make sure the potatoes are completely dry before roasting them. After washing and cutting the potatoes, pat them dry with a kitchen towel or paper towel to remove any excess moisture. This will help the potatoes crisp up better in the oven or air fryer.

Another tip is to toss the potatoes in a little bit of cornstarch or flour before roasting them. The starch will help create a crispy outer layer on the potatoes.

You can also try using a higher heat when roasting the potatoes. Preheat your oven or air fryer to a higher temperature, around 425-450°F, and roast the potatoes until they are golden brown and crispy on the outside.

Lastly, make sure to spread the potatoes out in a single layer on the baking sheet or in the air fryer basket. Crowding the potatoes or stacking them on top of each other can prevent them from crisping up properly.

By following these tips, you should be able to achieve perfectly crispy roasted potatoes.

You can use a microwave steamer before boiling. Or try the thrice cook method.

Always parboil your potatoes for a start, then copious amounts of oil and the crispier roast potatoes will result.

I cut and then cook my potatoes in the microwave for ten minutes. Drain the water coat in oil, chicken salt and garlic and give them a good shake to rough up the edges before popping them in a hot oven.

Parboil the potatoes with bicarb soda, drain and shake in the pot add seasoning, add some corn starch if you want it super crispy. Make sure you preheat your oil and pan in the oven before putting the potatoes in, that really helps with crisping it up. There’s no denying that you need quite a lot of oil to ensure that each potatoes are coated with them.

It also works very well when bakes in the airfryer

Choose potatoes from the green grocer that are good for roasting. There is such a wonderful & wide selection of potatoes.

Oh my gosh I’m the air cryer! To die for! Sprinkle of oil and roast veg seasonal yummmo

Make sure your potatoes are dry before putting in oven, i use paper towel. Oil and season well then for the last ten minutes i spread them out and turn up the heat. Always crisps them up good.

It may be the potatoes, make sure they’re suitable for roasting and boiling. Parboil or Par steam, while that’s cooking preheat your oven tray with your choice of fat (oil, butter, duck fat). Drain potatoes and place them into the hot oil and into the oven with seasoning.

Parboil taters, drain and give them a shake in the pot with the lid on to get some edges, allow the moisture to steam off, heat duck fat in an oven safe dish, add potatoes and make sure all sides get some fat, cook until you’re satisfied with the crispy edges. Very indulgent and amazing.