the best roast spuds ever

In case you missed it, on Friday night I put a call out on my Facebook page for some help with a roast I was whipping up...

right, so I'm in full on 1950's housewife mode and throwing together a lamb roast for dinner. Anyone out there got any tips for making roast spuds nice and crunchy? And is 4.30pm too early to crack a bottle of red? Big Issues people, we're all about the Big Issues.

There were a lot of answers, all outlining a similar process, which I thought I would share with you because OMG, they were the best roast spuds I've ever made.

1.  Par boil your spuds for about 15 minutes.

2.  Drain the spuds, put them back in the pot, whack in about a tablespoon of flour, pour in a good glug of olive oil, season with salt and pepper, put the lid on the pot and shake/bang that sucker like there's no tomorrow.  Which, as I said over on Facebook, if I had a dirty mind all that draining, shaking and banging would remind me of a night out on the town in the my early 20's, but I don't, so it doesn't.

3.  Tip the spuds into a preheated roasting pan and roast for around 40 minutes at about 200 degrees (Celsius...I have no idea what 200 would be in Fahrenheit, but google will know.  She knows everything.)

4.  Whip out of the oven and amaze your family with your incredible cooking skills.  

Thanks lovely Facebook peeps.

Your tips for roasting spuds were fabulous!

How about you?

Do you love to dazzle your family with a roast on a Friday night

or are you more of a takeaway gal?  

Or guy...I suppose there might be men reading this, 

although my husband is definitely not one of them.

He hasn't stepped foot in the kitchen to cook since 1997.

xox