food- the perfect roast potato

jevs

Well-known member

Mar 24, 2004

4,343

Preston Rock Garden

• Sep 7, 2017

• #41

Prefer my roasts smaller. King Edwards are the best. Never peel mine. Boil (i steam mine) for 10 mins then whack them around the colander.

Put into hot olive oil....not too much...a couple of mm in the roasting pan. Add garlic and rosemary and/or thyme. Roast until crisp at around 210, turning once.

 

dazzer6666

Well-known member

NSC Patron

Mar 27, 2013

52,399

Burgess Hill

• Sep 7, 2017

• #42

I keep it simple but cheers for some of the tips above, a few things to try
Peel, parboil 15 mins
Drain in colander for quite a while, allowing them to dry out a bit (avoids the need for any flour coating)
Bloody good shake to fray the edges
Meanwhile heat roasting tray of ideally goose or duck fat to a depth of at least half way up spuds
Turn a few times whilst cooking
Put in hot serving dish lined with kitchen roll

 

Driver8

On the road...

NSC Patron

Jul 31, 2005

15,979

North Wales

• Sep 7, 2017

• #43

Thins always works for me

 

Wrong-Direction

Well-known member

Mar 10, 2013

13,417

• Sep 7, 2017

• #44

Had a roast at the connaught hove the other day, potatoes with marmite very nice!

Sent from my SM-A310F using Tapatalk

 

Albumen

Don't wait for me!

Jan 19, 2010

11,495

Brighton - In your face

• Sep 7, 2017

• #45

GOM said:

Why bother to 'Run under cold tap to remove excess starch' when you have said 'Drain (keeping starchy water for making gravy, later)

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Cos starchy water makes good gravy, and non starchy potatoes make good roasties.

 

WATFORD zero

Well-known member

NSC Patron

Jul 10, 2003

25,809

• Sep 7, 2017

• #46

edna krabappel said:

she used to roast them in the fat used to cook the joint of meat in.

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Karma, Yin and Yang, Diana and Pan, it's the way it's meant to be

 

Last edited: Sep 7, 2017

Norman Potting

Well-known member

Nov 5, 2006

13,967

Sussex, Sussex not by the sea and actually nearer

• Sep 7, 2017

• #47

Hillian1 said:

I don't like Roast Potatoes.

There, I said it.

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We don't want your sort on this thread, go away, yes right away I can still just see you

 

B

BensGrandad

New member

Jul 13, 2003

72,015

Haywards Heath

• Sep 7, 2017

• #48

Wife tells me it is a myth about using goose or duck unless you are cooking those she always uses the fat from the meat she has roast unless I want it as dripping in whch case she uses oil but must be very hot when the potatoes are put in it and then pour some boiling oil over them to make up required quantity

 

Anger

Active member

Jul 21, 2017

208

• Sep 7, 2017

• #49

Buy these from shop.
Turn on oven.
Put these on a tray and place in oven.
When they are cooked, eat them.

 

WATFORD zero

Well-known member

NSC Patron

Jul 10, 2003

25,809

• Sep 7, 2017

• #50

Anger said:

Buy these from shop.
Turn on oven.
Put these on a tray and place in oven.
When they are cooked, eat them.

View attachment 89024

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Sorry but I've never wanted my roast potatoes in 'batter', crispy or otherwise

Oh and n,n, n,y,n

 

Birdie Boy

Well-known member

Jun 17, 2011

4,108

• Sep 7, 2017

• #51

Wrong-Direction said:

Had a roast at the connaught hove the other day, potatoes with marmite very nice!

Sent from my SM-A310F using Tapatalk

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Oh, I didn't realise that and I have been a few times. I just asked the missus and she said you can buy you have to ask. There you go, will try next time. BTW, Connaught today's at very very good if anyone wants to try it.

I always use red roosters. I haven't tried this because a) the wife won't like it b) I keep forgetting but I have been recommended mustard powder on the spuds. Will try one day, should be awesome with beef.

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Steve in Japan

Well-known member

NSC Patron

May 9, 2013

4,450

East of Eastbourne

• Sep 7, 2017

• #52

I've learned nothing from this thread. Marmite?

Parboil peeled and cut up spuds for 10 mins maximum, drain, shake in colander like a *******. Top shelf of oven, preheat baking tray at Gas Mark 6 with a generous spoonful of Goose fat. Take baking tray out, place on a low burning gas ring. Get kids, pets and other non-combatants out the kitchen. Tip drained and previously shaken spuds out into the hot baking tray, Turn them over a few times, ignoring any burns sustained on the forearms. Add pitted olives and garlic cloves to taste. Bit of salt and pepper. Place noisily sizzling tray in oven, top shelf, for 20 mins. Then take jt out, turn the spuds and stick back in for maybe 15 minutes more. Check frequently to make sure you're not burning them. Then get them out and give them a shake. They should bounce around on their crispy roast surfaces. Serve quickly. If in doubt, stick a meat thermometer in one.....95 degrees centigrade + and you're there.

 

Hillian1

( . ) ( . )

Jul 15, 2010

15,364

Struggling for breath at the top of the stairs

• Sep 7, 2017

• #53

WATFORD zero said:

There have been some weirdos on NSC over the years but this really takes the biscuit

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Odd thing is, my roast potatoes are wonderful according to the family, even my 80 year old mother in law says they are the best she has eaten.

Just can't stand the bloody things myself.