I've had enough of everyone agreeing the Finn should be binned. I need a proper BINFEST. So which is your roasting SPUD of choice. Note there are only three possible answers and thus only three poll options.
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Enough about FOOTBALL. Which SPUD is the best for ROASTING
- Thread starter Guinness Boy
- Start date
While the type of spud is important, the method is more so.
> Part boil them first and them bash 'em around in the pan a bit after draining.
> Put in the baking time and drizzle a bit of chilli olive oil over them ( not too much )
> Add whole cloves of unwrapped garlic and sprigs of rosemary
> Dollop on duck / goose fat and shove in the oven
> Only turn the potatoes ONCE ensuring that it is the flatest and biggest sides on the bottom of the baking dish
> Part boil them first and them bash 'em around in the pan a bit after draining.
> Put in the baking time and drizzle a bit of chilli olive oil over them ( not too much )
> Add whole cloves of unwrapped garlic and sprigs of rosemary
> Dollop on duck / goose fat and shove in the oven
> Only turn the potatoes ONCE ensuring that it is the flatest and biggest sides on the bottom of the baking dish
BensGrandad
New member
You forgot to pre heat the oven and fat. Wife always does that and her roasties are the bees knees.
hart's shirt
Well-known member
Excellent use of the first full stop, BG.
Green Cross Code Man
Wunt be druv
I love King Edwards.
Lord Bracknell
On fire
Maris Pipers, parboiled and then roasted in goose fat.
Lord Bracknell
On fire
Use them to make gnocchi.
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,302
Not a huge fan of roast potatoes, but I do like chips / potato wedges.
Similar things - cooked in the oven.
I've had better results by really getting the potatoes dry after the par boil. Borrowed a Heston technique by drying the potatoes in the freezer before putting in the oven.
I suspect this would work for roasts.
I'm really particularly about mash. Maris Piper, has to be baked first then pushed through a potato ricer. Peeling loses all the potato flavour.
Not fussed on the butter and or milk argument, it's the throwing away of the skins before cooking that bothers me.
Similar things - cooked in the oven.
I've had better results by really getting the potatoes dry after the par boil. Borrowed a Heston technique by drying the potatoes in the freezer before putting in the oven.
I suspect this would work for roasts.
I'm really particularly about mash. Maris Piper, has to be baked first then pushed through a potato ricer. Peeling loses all the potato flavour.
Not fussed on the butter and or milk argument, it's the throwing away of the skins before cooking that bothers me.
Desiree.
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,302
Good call. My mum was always a fan of the red.
The Camel
Well-known member
I used to be a confirmed Maris Piper man.
One time I got to the supermarket really late on a Saturday to buy spuds for Sunday lunch the following day.
They only had a type called Albert Bartlett Rooster left.
I bought them with some trepidation.
But now? I'll never go back to Maris Piper. These Rooster's are absolutely delicious. Best roast spuds I've ever tasted.
One time I got to the supermarket really late on a Saturday to buy spuds for Sunday lunch the following day.
They only had a type called Albert Bartlett Rooster left.
I bought them with some trepidation.
But now? I'll never go back to Maris Piper. These Rooster's are absolutely delicious. Best roast spuds I've ever tasted.
Yup i think they're similar (or possibly the same) as red roosters. I used maris piper last Christmas and they were such a disappointment in comparison.
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,302
Maris Piper has only been around since the 60s.
vegster
Sanity Clause
- May 5, 2008
- 27,892
I grow my own spuds up the plot and always aim to have about 30-40lb of main crop spuds to go through the winter. I have tried loads of varieties and all seem fine although some are better than others. I would recommend almost any red potato as opposed to whites for roasting. If you can get them, Desiree, Stemster, Romano and Kondor are all excellent roasters.
But,I have kept some of my Foremost first earlies this year and although a white variety and sprouting a bit, they are excellent roasted. As stated before, par-boiling and very hot oil are essentials but I like to sprinkle them with seasoned flour before putting them in the oil. Marvellous !
But,I have kept some of my Foremost first earlies this year and although a white variety and sprouting a bit, they are excellent roasted. As stated before, par-boiling and very hot oil are essentials but I like to sprinkle them with seasoned flour before putting them in the oil. Marvellous !
crookie
Well-known member
Roosters are excellent, usually get those, but had to vote for King Edwards as second choice !!
Definitely roast in oil with garlic
Definitely roast in oil with garlic
Publius Ovidius
Well-known member
D'Arcey Bussell or Baby Spice.
Both Spuds fans and certainly up for roasting.
Both Spuds fans and certainly up for roasting.
Lord Bracknell
On fire
Roosters are even younger.
These for me too. As already said, boil first, roughen up a bit, allow to dry, have a deep roasting tray of fat as hot as you can get it beforehand and gently put them in. Cover exposed tops with hot fat too, roast for about 45-60 mins turning once.
