food- the perfect roast potato

[jevs]

Prefer my roasts smaller. King Edwards are the best. Never peel mine. Boil (i steam mine) for 10 mins then whack them around the colander.

Put into hot olive oil....not too much...a couple of mm in the roasting pan. Add garlic and rosemary and/or thyme. Roast until crisp at around 210, turning once.

 

[dazzer6666]

I keep it simple but cheers for some of the tips above, a few things to try
Peel, parboil 15 mins
Drain in colander for quite a while, allowing them to dry out a bit (avoids the need for any flour coating)
Bloody good shake to fray the edges
Meanwhile heat roasting tray of ideally goose or duck fat to a depth of at least half way up spuds
Turn a few times whilst cooking
Put in hot serving dish lined with kitchen roll

 

[Driver8]

Thins always works for me

 

[Wrong-Direction]

Had a roast at the connaught hove the other day, potatoes with marmite very nice!

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[Albumen]

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

Cos starchy water makes good gravy, and non starchy potatoes make good roasties.

 

[WATFORD zero]

she used to roast them in the fat used to cook the joint of meat in.

Karma, Yin and Yang, Diana and Pan, it's the way it's meant to be

 

[Norman Potting]

I don't like Roast Potatoes.

There, I said it.

We don't want your sort on this thread, go away, yes right away I can still just see you

 

[BensGrandad]

Wife tells me it is a myth about using goose or duck unless you are cooking those she always uses the fat from the meat she has roast unless I want it as dripping in whch case she uses oil but must be very hot when the potatoes are put in it and then pour some boiling oil over them to make up required quantity

 

[Anger]

Buy these from shop.
Turn on oven.
Put these on a tray and place in oven.
When they are cooked, eat them.

 

[WATFORD zero]

Buy these from shop.
Turn on oven.
Put these on a tray and place in oven.
When they are cooked, eat them.

View attachment 89024

Sorry but I've never wanted my roast potatoes in 'batter', crispy or otherwise

Oh and n,n, n,y,n

 

[Birdie Boy]

Had a roast at the connaught hove the other day, potatoes with marmite very nice!

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Oh, I didn't realise that and I have been a few times. I just asked the missus and she said you can buy you have to ask. There you go, will try next time. BTW, Connaught today's at very very good if anyone wants to try it.

I always use red roosters. I haven't tried this because a) the wife won't like it b) I keep forgetting but I have been recommended mustard powder on the spuds. Will try one day, should be awesome with beef.

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[Steve in Japan]

I've learned nothing from this thread. Marmite?

Parboil peeled and cut up spuds for 10 mins maximum, drain, shake in colander like a *******. Top shelf of oven, preheat baking tray at Gas Mark 6 with a generous spoonful of Goose fat. Take baking tray out, place on a low burning gas ring. Get kids, pets and other non-combatants out the kitchen. Tip drained and previously shaken spuds out into the hot baking tray, Turn them over a few times, ignoring any burns sustained on the forearms. Add pitted olives and garlic cloves to taste. Bit of salt and pepper. Place noisily sizzling tray in oven, top shelf, for 20 mins. Then take jt out, turn the spuds and stick back in for maybe 15 minutes more. Check frequently to make sure you're not burning them. Then get them out and give them a shake. They should bounce around on their crispy roast surfaces. Serve quickly. If in doubt, stick a meat thermometer in one.....95 degrees centigrade + and you're there.

 

[Hillian1]

There have been some weirdos on NSC over the years but this really takes the biscuit

Odd thing is, my roast potatoes are wonderful according to the family, even my 80 year old mother in law says they are the best she has eaten.

Just can't stand the bloody things myself.