food- the perfect roast potato

[desprateseagull]

how do you do yours?

Part boil spuds, in large chunks, for 15 mins (timed from cold), while heating oiled baking tins in the oven.

drain off water, transfer to oven tins, spray / baste with oil, heat for 30-40 mins.

= crunchy on outside, soft inside- gorgeous!

 

[Bobby's Gull]

After you part boil them give them a shake in a colander so they crisp up more. Yum.

 

[vegster]

Always use red potatoes, par-boil,drain then shake plain flour over them and rattle them around in the saucepan to rough up the edges then tip in to extremely hot oil and roast for 40-50 minutes gas 7....simples.

 

[Albumen]

Choose correct decent spuds.
Cut to size.
Par boil for 10
Meanwhile put oil, butter and sprig of rosemary in the oven.
Drain (keeping water for making gravy, later)
Run under cold tap to remove excess starch
Check them around the colander.
Throw into oven dish of bubbling rosemary infused oil.
Salt
Cook til you jizz with excitement.

I tried the flour approach and felt it reduced the flavour.

 

[Dr. Notthenineo'clocknews]

Go absolutely fùcking hatstand with a vat of salt when there's 20 minutes left on the clock .... Bobs yer uncle

 

[Is it PotG?]

Oil? Oil?

Duck or goose fat is a must for proper flavour.

 

[Justice]

Choose correct decent spuds.
Cut to size.
Par boil for 10
Meanwhile put oil, butter and sprig of rosemary in the oven.
Drain (keeping water for making gravy, later)
Run under cold tap to remove excess starch
Check them around the colander.
Throw into oven dish of bubbling rosemary infused oil.
Salt
Cook til you jizz with excitement.

I tried the flour approach and felt it reduced the flavour.

 

[Dr. Notthenineo'clocknews]

Always use red potatoes, par-boil,drain then shake plain flour over them and rattle them around in the saucepan to rough up the edges then tip in to extremely hot oil and roast for 40-50 minutes gas 7....simples.

Are you proper coating them in flour or just giving a dusting?

 

[Mackenzie]

Maris Pipers are the best for roasting.

 

[Triggaaar]

Oil? Oil?

Duck or goose fat is a must for proper flavour.

Duck? Duck?

Have war time rations started?

 

[Is it PotG?]

Duck? Duck?

Have war time rations started?

Sorry, don't get it.

 

[British Bulldog]

King Edwards, par boiled, shaken and cooked in lard. I wouldn't eat them now mind but bloody lovely.

 

[Triggaaar]

Sorry, don't get it.

Goose fat or don't bother.

 

[WATFORD zero]

Duck? Duck?

Have war time rations started?

Tend to match 50% oil 50% animal fat to the meat being roasted. Been known to use lard when doing roast pots for beef and lamb fat for lamb.

Obviously this is designed as part of a primed athlete's diet

 

[Blackadder]

Tend to match 50% oil 50% animal fat to the meat being roasted. Been known to use lard when doing roast pots for beef and lamb fat for lamb.

Obviously this is designed as part of a primed athlete's diet

Never did Kemy any harm.

 

[vegster]

Are you proper coating them in flour or just giving a dusting?

A dusting....some say Semolina is even better

 

[BangaloreGull]

Don't skimp on boiling them. Cook them same as if I was going to have boiled spuds. Shake em up, loads of crispy bits.

 

[GOM]

Choose correct decent spuds.
Cut to size.
Par boil for 10
Meanwhile put oil, butter and sprig of rosemary in the oven.
Drain (keeping water for making gravy, later)
Run under cold tap to remove excess starch
Check them around the colander.
Throw into oven dish of bubbling rosemary infused oil.
Salt
Cook til you jizz with excitement.

I tried the flour approach and felt it reduced the flavour.

Why bother to 'Run under cold tap to remove excess starch' when you have said 'Drain (keeping starchy water for making gravy, later)

 

[Normal Rob]

Moisture is the enemy of the perfect roast potato. After part boiling they need to be allowed to go cold and lose all steam/moisture.

After that you don't need to go through half the bollocks posted in previous replies. Mine are amazing, the envy of everyone who comes around for Sunday lunch. And we get a lot of people wanting to come round because word spreads.

 

[Whoislloydy]

after boiling give them a good rake with a fork to fluff the outside, adds maximum crisp.