roast potatoes

[sacha.86]

i can pretty much make a half decent roast potato these days but im a perfectionist and am not 100% happy with them....... has anyone got any tips/ many thanks sacha xx

[poodicat]

Having the right floury potato, such as maris piper or rooster helps,i parboil mine and then shake and dry the over the heat till the edges are all roughed up,then into a roasting tray which has dripping or lard smoking hot,then pop into oven to roast!

[sacha.86]

cheers will try drying them off a bit after parboiling them :)

[bushbaby_de]

I use rooster potatoes. Bring to the boil and boil for 5 minutes. Then drain the water and put them back on the turned off hob with the lid on for another 5 minutes to dry them out a bit. Then shake the pan up and down vigorously (hold the lid firmly) to rough up the edges a bit. Heat a good chunk of lard in a pan in the oven then tip in the potatoes, turn to coat in oil, cover in foil and cook at 190 for around 45 minutes, turning half way through, then take the foil off for ten minutes. Yum yum yum.

[webbo3]

Boil the potatoes til you can JUST put a sharp knife in to them, drain the water sprinkle lots of salt over them and put a lid on the pan hold it down with a tea towel or oven gloves and give a good shake.

mean while have some goose fat in a roastin tin getting really hot in the oven (about 200oc), put the potatoes in the fat carfully and put in the oven, after 1/2 or so remove and using tongs turn the potatoes and pu back for another 1/2 , reall crunchy roasters no problem.


Dave.

[webbo3]

I should have said use maris piper or king edward.


Dave.

[Androcles]

Rooster potatoes, peeled, cut to about size of an extra large egg
Parboil for 10 minutes
While they are boiling, heat a good helping of goosefat in a roasting tin
Drain and shake in the colander to rough them up.
Place in goose fat, sprinkle lightly with salt and roast for 30 - 35minutes on 210C

[sacha.86]

i always use a decent potatoe but by the sounds of things ive been parboiling them for to long. Thanks 4 all the tips :)

[NoMercy]

I've tried all oils and fats for mine and have concluded that Duck fat is the very best for roasties.

[Jemisa]

Forget all the potato's, fats. boiling, 10mins or 5mins, hoo-ha...

Aunt Bessies Roast Potato's cancel that all out and give you more time down the pub.

Jem

[ummmm]

But they don't taste very nice.

[annie0000]

Saw Jamie do a taste test on tv - and the conclusion was that butter gave the best flavour and crispness compared to duck fat and olive oil, but I guess it is all down to personal taste. He also used a potato masher to lightly press them down into the butter or whatever, halfway through as that increased the surface area of the potatoes onto the butter, making them crispier, if slightly flat!

Did that at Christmas and found that they tended to break up rather than flatten, but I suspect that I had maybe parboiled them a bit too long.

[Polly1958]

I always lightly coat mine in flour after par boiling.

[woofgang]

I watched Heston Blumenthal do tests on TV. His best fat was olive oil. followed by goose fat. Best spud Maris Piper followed by King Ted. He parboils his a bit longer then does a good dry off and shake (he likes lots of crispy bits in the fat for a cooks perk, so do I!) Have the fat as hot as you dare (his words) definitely smoking hot then 40 mins in a hot hot oven.
I tried roosters and was disappointed.

[mccfluff]

add some marmite to the pan when you fluff them up

i've not done them myself but have had them and they are lush, better than lush, super amazing lush

(listens for the cries of outrage)

[mrs.chappie]

I love Aunt Bessies roast spuds. Can't wait to get my oven installed in my kitchen (I'm drooling at the thought of a home-cooked roast dinner).

[sacha.86]

yh i always use maris or king ed's and i prefer them in butter with salt and cracked black pepper over the top. I just haven't got the the fluff 2 crisp ratio right yet lol. Think i need to boil them 4 a shorter amount of time and turn the temp up on the oven. Myt make a roast today..... Ill c how it goes.... Then ill b pestering u all to teach me how to make the perfect gravy and once ive done that, will have it all down to a fine art and wont b ashamed to invite ppl over 4 t :D cheers every1 ;)

[billm]

par boil then roast in goose fat. or par boil then roast in chip pan