These were the best roast potatoes I've done (so far) but still not as crispy as my mother does them.
The only mistake (maybe) I made was to add the baking soda (which by the way I think we call bicarbonate soda) and salt when the water was cold then boiled it then added the potatoes.
Possibly I also made a mistake how much to parboil them. I really didn't want to over boil them as I've made thar mistake before and they all broke up into pieces when I tossed them gently.
While I did them for 10 minutes, in my opinion they didn't seem very beat up around the surface. Although when I tossed them around in the colander they did get beat up quite well..
Some other notes.
1. I've seen other recipes call for using flour before you add them to the oven.
2. I've heard goose fat is the best for roasties not olive oil
3. My thoughts was that there seemed to be a puddle of oil which had collected on the baking tray.could this be responsible for them still herriot too soft?
Would appreciate any help as I've made numerous attempts to get them as I want them, which is crispy with a bit of a crunch all over while being soft and fluffy inside.