Cheshire Cat
The most curious thing..
I don't think I've played shirts v skins since I was at school.
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[Food] First important debate of 2018 - roast potatoes...
- Thread starter The Large One
- Start date
Cheshire Cat
The most curious thing..
You've got a catch phrase.
BensGrandad
New member
Wife prefers Naris Piper to King Edwards for roasting but my mum always bought King Edwards 5lb for 1s in Sleemans.
Raleigh Chopper
New member
If Goose fat makes perfect Christmas roasties why do they seem to be only roasted in goose fat at Christmas.
Nobody has mentioned Goose fat yet, it is available all year round you know, yet it is stocked up to the ceiling in the supermarkets at Christmas and sells out.
I find Christmas a bizzare time of the year.
Anyway the answer is.... roast them in goose fat.
Nobody has mentioned Goose fat yet, it is available all year round you know, yet it is stocked up to the ceiling in the supermarkets at Christmas and sells out.
I find Christmas a bizzare time of the year.
Anyway the answer is.... roast them in goose fat.
Cheshire Cat
The most curious thing..
Jam The Man
Well-known member
Peel and bung them in the Actifry
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,323
Ticks all the boxes for me.
Letting them to go cold actually means the excess water has been allowed to steam off.
But I don't bother peeling before boiling. It's so much easier after boiling.
Also since a lot of flavour is in the skin, although you remove it - it adds to the flavour to the flesh.
I think it's even more essential with mashed potatoes to boil with skins ON.
A potato ricer just pulls the skins off and the potatoes have more of a potato flavour.
Thunder Bolt
Silly old bat
Post 11.
Colonel Angus
New member
Are you the Fluffer?
Mr Bridger
Sound of the suburbs
Cooked them in balsamic vinegar this Christmas with garlic and thyme. Fvcking superb!
No, that’s @Mrs BG...see earlier post
Raleigh Chopper
New member
Ah, didn't read it all.
Still, I think my point still stands, if they taste so great why not roast them in it all year.
beorhthelm
A. Virgo, Football Genius
- Jul 21, 2003
- 35,310
im surprised there is any debate, not sure i've had roasties with skins. sounds awfully like potato wedges.
interesting maverick option.
interesting maverick option.
LowKarate
New member
I beg to differ.
AmexRuislip
Trainee Spy 🕵️♂️
My nan used to use an old Irish tradition of adding a coating of flour before cooking.
Used to make them very tasty and crispy.
Still the best I've tasted, don't tell the wife
Used to make them very tasty and crispy.
Still the best I've tasted, don't tell the wife
Billy the Fish
Technocrat
It was nice, but the soapy crust tasted weird!
Billy the Fish
Technocrat
Seriously though, I tried it with skin on and it was nowhere near as good. You don't get that amazing crust where the fluffy potato has soaked up the oil and fat and it just tasted like a wedge.
I'm not against all oven cooked potato with skins on, go to a Portuguese restaurant and try Batatas a Murro, bloody lovely with some grilled fish or meat, but in a straight up battle of an English roast potato the peeled one wins every time.
I'm not against all oven cooked potato with skins on, go to a Portuguese restaurant and try Batatas a Murro, bloody lovely with some grilled fish or meat, but in a straight up battle of an English roast potato the peeled one wins every time.