I par boil potatoes, drain leave for 2 mins to steam dry which is important as if they are wet to start with they won't crisp. While the potatoes are cooking I pre heat the oven and olive oil in a tray with a pinch of dried rosmary, black pepper, and a pinch of salt. Once the oven is at temperature I put the potatoes in the oil and make sure they are all coated. I cook them for about an hour turning half way through.

Emma

omg i so want a lamb roast dinner now i love it .

oh...if your having them with lamb then you can stick a sprig or two of rosemary in the oven with them ... as they cook they take on a slight flavour of the rosemary

there are many ways...another way is as the girls below have said but use the trendy goosefat instead of oil...apparently makes them really crispy...or par boil till very nearly cooked and strain really well to remove all excess water and pop them in the deep fryer for a much speedier version...but not quite as nice as the oven baked variety

i do the same as pregnantpolo , when you drain your spuds shake them around in the strainer to get a rough edge on them before you put them in the oil this makes them go even crispier yum i want  roasters for my tea now lol.

Thank you! xx

par boil potatoes for 10 mins while the oven is heating (about 200-220).  Drizzle some cooking oil (just enough to coat the potatoes) on tinfoil in a baking tray.  This tray should be in the oven heating the oil up while the potatoes are boiling.

Put the potatoes in the baking tray, make sure they get coated with the oil and bake for about an hour depending on how crispy you like them.  Turn them half way through.

This is the way I make them and dp's friend told me they're the best roast spuds he's ever had x

how do i do them?