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food- the perfect roast potato



desprateseagull

desprateseagull

New member
Jul 20, 2003
10,171
brighton, actually
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!
 






vegster

vegster

Sanity Clause
May 5, 2008
27,892
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

Albumen

Don't wait for me!
Jan 19, 2010
11,495
Brighton - In your face
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.
 








Justice

Justice

Dangerous Idiot
Jun 21, 2012
18,611
Born In Shoreham
Albumen said:
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.
Click to expand...
???
 














British Bulldog

British Bulldog

The great escape
Feb 6, 2006
10,894
King Edwards, par boiled, shaken and cooked in lard. I wouldn't eat them now mind but bloody lovely.
 




WATFORD zero

WATFORD zero

Well-known member
NSC Patron
Jul 10, 2003
25,806
Triggaaar said:
Duck? Duck?

Have war time rations started?
Click to expand...

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

Blackadder

Brighton Bhuna Boy
Jul 6, 2003
16,077
Haywards Heath
WATFORD zero said:
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
Click to expand...

Never did Kemy any harm.
 






GOM

GOM

living vicariously
Aug 8, 2005
3,225
Leeds - but not the dirty bit
Albumen said:
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.
Click to expand...

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

Normal Rob

Well-known member
Jul 8, 2003
5,656
Somerset
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.
 




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