Snowy
Active member
Semolina is the answer to crispy roasters. Sprinkle a bit on them when shaking them up after parboiling. Lovely!
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food- the perfect roast potato
- Thread starter desprateseagull
- Start date
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 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.
There, I said it.
DavidRyder
Well-known member
- Jul 23, 2013
- 2,885
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
Well-known member
King Edwards for me.
Mackenzie
Old Brightonian
- Apr 13, 2015
- 3,466
All of the above... but shake after boil.. and Use duck fat.
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DumLum
Well-known member
After they are cooked to perfection do you put ketchup on them?
Pepper, mustard or gravy for me....sometimes all three.
Pepper, mustard or gravy for me....sometimes all three.
crookie
Well-known member
Definitely, the icing on the cake, so to speak
crookie
Well-known member
I've always crushed the garlic and scattered over the spuds, will try the whole clove method next time I do a roast
grubbyhands
Well-known member
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
Sound of the suburbs
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
Well-known member
- Mar 10, 2013
- 13,415
- Jul 10, 2003
- 25,766
There have been some weirdos on NSC over the years but this really takes the biscuit
Easy 10
Brain dead MUG SHEEP
A bit of Sunday roast Russian Roulette for people who despise Marmite then.
Liking it.
Last edited:
maffew
Well-known member
Whole cloves mmmmmmm delicious roasted with the spuds
- Jul 7, 2003
- 47,221
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 
maffew
Well-known member
I put marmite in a cottage pie - never heard of it on roasters before
- Jul 7, 2003
- 47,221
That sounds utterly horrific.