Quote Originally Posted by Topper View Post
Looper, a little hot sauce and you'll never notice the burnt bits.

HW, AO...I ain't ever had luck with getting crispy potatoes in an oven.
I parboil the spuds, maybe 10 minutes, a lot depends on the type of spud. Drain them, hold the lid and give the pan a shake. If you got the right spuds and boiled for the right length of time the spuds will be just a little bruised and flaking on the outside. Get it wrong and you have mash.

Transfer the spuds to a roasting tray, baste with hot fat , oil will probably do, and roast away. That flaky surface turns out a lovely crispy spud.