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  1. #1
    Members desprateseagull's Avatar
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    food- the perfect roast potato


    3 Not allowed!
    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!

    http://www.northstandchat.com/showth...ly-mean-rant-3
    Am I bovvrd..? Also causing a rumpus, on that twitter thing..

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    • #2
      DAFT Bint Bobby's Gull's Avatar
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      6 Not allowed!
      After you part boil them give them a shake in a colander so they crisp up more. Yum.
    • #3
      Sanity Clause vegster's Avatar
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      0 Not allowed!
      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.
      I had run 17 miles from Grayshades before the school leopard caught me.....

      " Wisdom comes from experience. Experience is often a result of lack of wisdom "
      Terry Pratchett 1948 2015
    • #4
      Don't wait for me! Albumen's Avatar
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      0 Not allowed!
      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.
    • #5
      Egg Dr. Notthenineo'clocknews's Avatar
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      1 Not allowed!
      Go absolutely fcking hatstand with a vat of salt when there's 20 minutes left on the clock .... Bobs yer uncle
      Peacehaven v Little'ampton 3pm Sat 23rd Sept 6/4/U18s FREE
    • #6
      Members Is it PotG?'s Avatar
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      5 Not allowed!
      Oil? Oil?

      Duck or goose fat is a must for proper flavour.
    • #7
      Dangerous Idiot Justice's Avatar
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      0 Not allowed!
      Quote Originally Posted by Albumen View Post
      This quote is hidden because you are ignoring this member. Show Quote
      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.
      You make me
    • #8
      Egg Dr. Notthenineo'clocknews's Avatar
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      0 Not allowed!
      Quote Originally Posted by vegster View Post
      This quote is hidden because you are ignoring this member. Show Quote
      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?
      Peacehaven v Little'ampton 3pm Sat 23rd Sept 6/4/U18s FREE
    • #9

      1 Not allowed!
      Maris Pipers are the best for roasting.
      The height of two men, the weight of four, the strength of sixteen.....
    • #10
      Resident pedant Triggaaar's Avatar
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      0 Not allowed!
      Quote Originally Posted by Is it PotG? View Post
      This quote is hidden because you are ignoring this member. Show Quote
      Oil? Oil?

      Duck or goose fat is a must for proper flavour.
      Duck? Duck?

      Have war time rations started?
      Mattress shopping

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