food- the perfect roast potato

[Snowy]

Semolina is the answer to crispy roasters. Sprinkle a bit on them when shaking them up after parboiling. Lovely!


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[Notters]

No one has mentioned a VERY hot oven. That is the key for me.

Definitely no need for flour or polenta. I par boil red potatoes (preferably red rooster) for five minutes; shake; roast at circa 240oC with sunflower oil and salt (goose fat reduces crispiness); turn them after half an hour adding rosemary and lots of whole garlic cloves.

 

[Hillian1]

I don't like Roast Potatoes.

There, I said it.

 

[DavidRyder]

Boil for abt 20 mins, drain and then transfer between saucepan and collander until they start to get a bit fluffed up round the edges. Then into the oven with oil and a bit of salt for about 1.5 hours - nice and crispy!

 

[Biscuit Barrel]

Maris Pipers are the best for roasting.

King Edwards for me.

 

[Mackenzie]

King Edwards for me.

They'd be my second choice.

 

[heathgate]

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!

All of the above... but shake after boil.. and Use duck fat.

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[DumLum]

After they are cooked to perfection do you put ketchup on them?

Pepper, mustard or gravy for me....sometimes all three.

 

[crookie]

No one has mentioned a VERY hot oven. That is the key for me.

Definitely no need for flour or polenta. I par boil red potatoes (preferably red rooster) for five minutes; shake; roast at circa 240oC with sunflower oil and salt (goose fat reduces crispiness); turn them after half an hour adding rosemary and lots of whole garlic cloves.

Definitely, the icing on the cake, so to speak

 

[crookie]

No one has mentioned a VERY hot oven. That is the key for me.

Definitely no need for flour or polenta. I par boil red potatoes (preferably red rooster) for five minutes; shake; roast at circa 240oC with sunflower oil and salt (goose fat reduces crispiness); turn them after half an hour adding rosemary and lots of whole garlic cloves.

I've always crushed the garlic and scattered over the spuds, will try the whole clove method next time I do a roast

 

[grubbyhands]

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

Semloina deffo but whilst you're giving them a shake in the saucepan a teaspoonful of Marmite to coat them lightly works for me as well as semolina.

 

[Mr Bridger]

Half way through roasting squash em down a bit to get more surface area crispy and randomly select a few to spread a little marmite on. Yeah

 

[Wrong-Direction]

I don't like Roast Potatoes.

There, I said it.

Get out, go on!

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[WATFORD zero]

I don't like Roast Potatoes.

There, I said it.

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

 

[Easy 10]

Half way through roasting squash em down a bit to get more surface area crispy and randomly select a few to spread a little marmite on. Yeah

A bit of Sunday roast Russian Roulette for people who despise Marmite then.

Liking it.

 

[maffew]

I've always crushed the garlic and scattered over the spuds, will try the whole clove method next time I do a roast

Whole cloves mmmmmmm delicious roasted with the spuds

 

[Lady Whistledown]

Mine aren't bad (I use goose fat for the Christmas dinner ones), but I've never quite managed to recreate the awesome flavour my late granny used to get out of them. I think, after parboiling, she used to roast them in the fat used to cook the joint of meat in. I've tried the same, but it still doesn't quite match up, to my eternal regret

 

[Blue3]

Marmite is a must

 

[maffew]

I put marmite in a cottage pie - never heard of it on roasters before

 

[Lady Whistledown]

Marmite is a must

That sounds utterly horrific.