[Food] First important debate of 2018 - roast potatoes...

[Cheshire Cat]

I don't think I've played shirts v skins since I was at school.

 

[Cheshire Cat]

That typing mistake is well past its sell by date and is no longer funny or representative of anything.

You've got a catch phrase.

 

[BensGrandad]

Wife prefers Naris Piper to King Edwards for roasting but my mum always bought King Edwards 5lb for 1s in Sleemans.

 

[Stat Brother]

 

[Raleigh Chopper]

If Goose fat makes perfect Christmas roasties why do they seem to be only roasted in goose fat at Christmas.
Nobody has mentioned Goose fat yet, it is available all year round you know, yet it is stocked up to the ceiling in the supermarkets at Christmas and sells out.
I find Christmas a bizzare time of the year.
Anyway the answer is.... roast them in goose fat.

 

[Cheshire Cat]

Hmmmm - slightly bigger than I thought

 

[Dick Head]

 

[Jam The Man]

Peel and bung them in the Actifry

 

[neilbard]

"This is torture, at its most bizarre and terrible." - Batman, yet another poll.

 

[clapham_gull]

Mrs BG uses Naris Piper potatoes as an essential, par boils them and fluffs them up in a colander or the saucepan and lets them get cold. Sets the oven at 220 and puts cold oil over them then place in the oven. End result lovely crisp roasties to die for.

Ticks all the boxes for me.

Letting them to go cold actually means the excess water has been allowed to steam off.

But I don't bother peeling before boiling. It's so much easier after boiling.

Also since a lot of flavour is in the skin, although you remove it - it adds to the flavour to the flesh.

I think it's even more essential with mashed potatoes to boil with skins ON.

A potato ricer just pulls the skins off and the potatoes have more of a potato flavour.

 

[Thunder Bolt]

If Goose fat makes perfect Christmas roasties why do they seem to be only roasted in goose fat at Christmas.
Nobody has mentioned Goose fat yet, it is available all year round you know, yet it is stocked up to the ceiling in the supermarkets at Christmas and sells out.
I find Christmas a bizzare time of the year.
Anyway the answer is.... roast them in goose fat.

Post 11.

 

[Colonel Angus]

They must be par boiled then fluffed up .

Are you the Fluffer?

 

[Mr Bridger]

Cooked them in balsamic vinegar this Christmas with garlic and thyme. Fvcking superb!

 

[dazzer6666]

Are you the Fluffer?

No, that’s @Mrs BG...see earlier post

 

[Raleigh Chopper]

Post 11.

Ah, didn't read it all.
Still, I think my point still stands, if they taste so great why not roast them in it all year.

 

[beorhthelm]

im surprised there is any debate, not sure i've had roasties with skins. sounds awfully like potato wedges.

Par boil with skins on THEN peel.

They are easier to peel when cooked. It comes off with a blunt knife (*)

interesting maverick option.

 

[LowKarate]

That typing mistake is well past its sell by date and is no longer funny or representative of anything.

I beg to differ.

 

[AmexRuislip]

My nan used to use an old Irish tradition of adding a coating of flour before cooking.
Used to make them very tasty and crispy.
Still the best I've tasted, don't tell the wife

 

[Billy the Fish]

You've put a dog turd in the oven for dinner?


Sent from my iPhone using Tapatalk

It was nice, but the soapy crust tasted weird!

 

[Billy the Fish]

Seriously though, I tried it with skin on and it was nowhere near as good. You don't get that amazing crust where the fluffy potato has soaked up the oil and fat and it just tasted like a wedge.

I'm not against all oven cooked potato with skins on, go to a Portuguese restaurant and try Batatas a Murro, bloody lovely with some grilled fish or meat, but in a straight up battle of an English roast potato the peeled one wins every time.