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

[MJsGhost]

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

I always add a dusting of semolina flour at the fluffing stage. Crispy little buggers every time!

 

[Papak]

How do you do your roast potatoes? Specifically - notwithstanding the par-boiling, flavour and shake up - do you peel them, leave the skins on? Or do you have a varying method?

Important stuff to consider, I'd suggest.

Poll to follow, along with a rather graphic image of some roast potatoes.

TLO, are you sure those are roast potatoes and not sauteed?

https://www.google.co.uk/url?sa=i&r...aw2BrQMeH78TK-8ClW8elwdN&ust=1515015459699731

 

[Kaiser_Soze]

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

I think many people would beg to differ. It's a defining moment of yours in my view.

 

[The Merry Prankster]

When you turn them, crunch them down a bit with a masher. I’m ashamed to say it’s a Jamie Oliver trick but it works. Oh and goose fat.

 

[dazzer6666]

When you turn them, crunch them down a bit with a masher. I’m ashamed to say it’s a Jamie Oliver trick but it works. Oh and goose fat.

This, but let them cool completely after to get them dry, and sprinkle a light dusting of flour over them as well.

Re above posts, have recently starting leaving the skin on for mashed potato. Bloody lovely it is too.

 

[Dick Swiveller]

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

We'll be the judge of ... Covfefe

Sent from my SM-T580 using Tapatalk

 

[Guinness Boy]

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.

In my case I get a goose for Christmas dinner. I use every single bit of it. Neck and heart to start the sauce off, livers on toast for Christmas brunch, any leftovers stewed and the fat to roast the potatoes. Even after I've done that I get a huge pot of fat from the roasting tray. Once that's gone it's back to oil.

The half olive / half veg oil makes them a bit crisper (olive oil will give you very crispy spuds but has too low a smoking point, hence the compromise) whereas the goose fat ones taste better.

*drools*

 

[Renegade]

Where's the cooking thread on here?

 

[BensGrandad]

I think many people would beg to differ. It's a defining moment of yours in my view.

Perhaps it is is just me who is bored with it now, although I accepted it at the time.

 

[pearl]

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

really? Naris Peer?

 

[pearl]

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

My mum used to do that too

 

[DavidRyder]

I've over boiled before, leaving a partial mess of fairly solid but flaky potatoes, and random mash. But scooping the mash up, re-forming into a shape, and roasting, these are by far the most successful for crispness. Unlike slices of re-formed ham, which aren't as good as proper whole slices.

 

[Is it PotG?]

 

[banjo]

https://m.youtube.com/watch?v=3SAbJjktk7E

 

[vegster]

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.

BG has spoken !!! Lets see who can find " Naris " Piper spuds in the shops....Delia, eat your heart out.

 

[vegster]

I always add a dusting of semolina flour at the fluffing stage. Crispy little buggers every time!

Semolina is becoming scarce now and it's essential for my millionaires shortbread recipe. Asda and Morrison's don't do it, Sainsbury's still do fortunately.

 

[BensGrandad]

BG has spoken !!! Lets see who can find " Naris " Piper spuds in the shops....Delia, eat your heart out.

Sorry typing error, next door key, of course it should be Maris Piper but neither I nor anybody else noticed the typing error. Well done to you

 

[vegster]

Sorry typing error, next door key, of course it should be Maris Piper but neither I nor anybody else noticed the typing error. Well done to you

TBH BG, any floury potato will do for roasting. It should be remembered that just like the grapes in a fine vintage wine, potato's can have good and bad years dependent on rainfall and the quality of the soil they are grown in.

 

[DarrenFreemansPerm]

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

I remember ,not so fondly, as a kid at football training we were shirts v skins during the final game, the manager shouted at me “a bit less skin next week”


Back on topic.
Peeled. Don’t dick around par boiling, cut to appropriate size and coat in olive oil, pop in the oven and turn them every 15 minutes. 15 minutes before you serve them season with thyme, sea salt and cracked pepper. Dogs licky bits.

 

[MJsGhost]

Semolina is becoming scarce now and it's essential for my millionaires shortbread recipe. Asda and Morrison's don't do it, Sainsbury's still do fortunately.

Waitrose sell it too if Sainsbo ever stop