JDINTHEHIZZOUSE Posted February 28, 2021 Share Posted February 28, 2021 Right guys, we all know men are the best chefs, amateur or not. How are we doing our roast potatoes? For me, par boiled for 17 minutes then placed on a tray of pre heated olive oil. 20 minutes in I pour on some chicken stock and sprinkle with rosemary and thyme, overall cooking time from boil to roast is one hour and twenty minutes, discuss (at your peril) Link to comment Share on other sites More sharing options...
Futtocks Posted February 28, 2021 Share Posted February 28, 2021 I roast them as hot and quick as I can, so I'd go for something with a higher smoke point than olive oil. While I still use olive oil for some cooking, I use rapeseed oil more often, and definitely for high temperature work. As well as the plain stuff, I have a bottle of smoked rapeseed oil (Fussell's brand), which can be a nice change. Also in the fridge, goose fat and Iberico pork fat, for special occasion roast potatoes. I also cut the potatoes a little smaller than most would for roasting, which means you get more crispy surface per total volume of vegetable. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Futtocks Posted February 28, 2021 Share Posted February 28, 2021 Duplicate. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
JDINTHEHIZZOUSE Posted February 28, 2021 Author Share Posted February 28, 2021 I whole heartedly agree with the goose fat, but that's a Christmas treat (the mrs is concerned about my cholesterol). Interesting point about the oils however, thankyou. Link to comment Share on other sites More sharing options...
Robin Evans Posted February 28, 2021 Share Posted February 28, 2021 MPW method. Goose fat.... oven turned all the way up to 11.... put taitys in til done. Job sorted Link to comment Share on other sites More sharing options...
JDINTHEHIZZOUSE Posted February 28, 2021 Author Share Posted February 28, 2021 5 minutes ago, Robin Evans said: MPW method. Goose fat.... oven turned all the way up to 11.... put taitys in til done. Job sorted Bloody French! Link to comment Share on other sites More sharing options...
graveyard johnny Posted February 28, 2021 Share Posted February 28, 2021 5 hours ago, JDINTHEHIZZOUSE said: Right guys, we all know men are the best chefs, amateur or not. are they not the only chefs? with women been cooks? see you later undertaker - in a while necrophile Link to comment Share on other sites More sharing options...
Bob8 Posted February 28, 2021 Share Posted February 28, 2021 Duck fat or goose fat is the way. I had not thought of adding stock. "You clearly have never met Bob8 then, he's like a veritable Bryan Ferry of RL." - Johnoco 19 Jul 2014 Link to comment Share on other sites More sharing options...
Bearman Posted February 28, 2021 Share Posted February 28, 2021 Use Maris Piper. Desiree or King Edwards if you cannot get Maris Piper (They make the best jackets too) Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
Futtocks Posted February 28, 2021 Share Posted February 28, 2021 14 minutes ago, Bob8 said: I had not thought of adding stock. Sounds like halfway between fondant and roast potatoes. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Futtocks Posted February 28, 2021 Share Posted February 28, 2021 3 minutes ago, Bearman said: Use Maris Piper. Desiree or King Edwards if you cannot get Maris Piper (They make the best jackets too) A useful guide to buying the best spud for your chosen method of cooking: https://www.londonproduceguide.co.uk/roasted-potatoes Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
The Phantom Horseman Posted February 28, 2021 Share Posted February 28, 2021 Once you've parboiled the potatoes, drain and put a lid on the pan and give them a bit of a shake, to fluff them up round the outsides. Then when you've put them in the pan with the hot oil spoon the oil over them all. Link to comment Share on other sites More sharing options...
Futtocks Posted February 28, 2021 Share Posted February 28, 2021 I sometimes chuck a bay leaf or two into the water when parboiling the potatoes. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
silverback Posted February 28, 2021 Share Posted February 28, 2021 Parboiled for 10 minutes,drain and add to a large dish,pour over some warm fats/goodness from the roast that should have had an or more by now, then plenty of salt and groundg black pepper,a couple of teaspoons of the veg seasoning from spice area in most supermarkets,i get a few from m&s and put them in a jar, give it all a shake about and throw them in with the joint for last hour,or seperate dish if you aint got room, best raosters you will ever taste. Link to comment Share on other sites More sharing options...
Bleep1673 Posted March 1, 2021 Share Posted March 1, 2021 Boil them until they are just soft on the outside, then drain, & shake so the edges have broken slightly, uncovered until the lard in the oven has reached 200c (in a tray, of course, for the Yorkies), then carefully place the spuds in the Lard and baste, turning the spuds, then place in oven for 20-25 mins tuning & basting every so often. Link to comment Share on other sites More sharing options...
redsi42 Posted March 3, 2021 Share Posted March 3, 2021 Fresh spuds the fresher the better. (Get mine from a farmer rather that supermarket who’s spuds are more likely to be over 4 months out of the ground) furious boil for seven to ten mins. Table spoon of four then into hot oil one to at good at high temperature . Salt ten mins before done. Link to comment Share on other sites More sharing options...
demar Posted April 6, 2021 Share Posted April 6, 2021 Parboil the potatoes in salted water with just a little bit of baking soda for a few minutes. This makes the outmost layer of the potato much softer and that's the goal rather than getting a head start on the cooking. Drain the potatoes and return them to the hot, dry pan to evaporate off the excess water. Add butter (or other fat but animal fats are best), your seasonings, and coarse salt. Then, shake the heck out of it! The goal is to break up the even surface of that smooth but now softened layer of potato so all those bits of extra surface area can brown in the oven when you roast them at 400. Link to comment Share on other sites More sharing options...
Oxford Posted April 11, 2021 Share Posted April 11, 2021 The problem with being taken middle class is that all your dinners become posh in one way or another. So even the most ordinary things like roast tatties take on aspects which wouldn't look out of place o the Greta British Menu. And so I never use lard the taste of a childhood. I liked some of the suggestions on this thread. I tend to vary between 2 warning points Non-Political Link to comment Share on other sites More sharing options...
voteronniegibbs Posted April 11, 2021 Share Posted April 11, 2021 Well these spuds have been in the oven for 6 weeks. They should be crispy by now Link to comment Share on other sites More sharing options...
Futtocks Posted April 11, 2021 Share Posted April 11, 2021 1 hour ago, Oxford said: The problem with being taken middle class is that all your dinners become posh in one way or another. So even the most ordinary things like roast tatties take on aspects which wouldn't look out of place o the Greta British Menu. And so I never use lard the taste of a childhood. I liked some of the suggestions on this thread. I tend to vary between Ever tried this site? https://www.souschef.co.uk/collections/ingredients I've had some very good stuff from there. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Futtocks Posted April 11, 2021 Share Posted April 11, 2021 Here's a twist: https://www.nigella.com/recipes/salt-and-vinegar-potatoes Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Gerrumonside ref Posted April 11, 2021 Share Posted April 11, 2021 Just have mash instead - saves all the faff! Link to comment Share on other sites More sharing options...
Futtocks Posted April 11, 2021 Share Posted April 11, 2021 7 minutes ago, Gerrumonside ref said: Just have mash instead - saves all the faff! That's a whole 'nother subject, with its own legion of opinions. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Oxford Posted April 12, 2021 Share Posted April 12, 2021 20 hours ago, Futtocks said: Ever tried this site? https://www.souschef.co.uk/collections/ingredients I've had some very good stuff from there. We haven't seen this before and the head chef is grateful too. We're a bit restricted becuse the headchef is gluten intolerant and has quite a few allergies plus since my illness my diet's been very regulated. To give you an idea Potato is only just recently back on the menu. But in any case any outlet that stocks Belazu Harisa has got a top rating. And so ... 2 warning points Non-Political Link to comment Share on other sites More sharing options...
Futtocks Posted April 12, 2021 Share Posted April 12, 2021 1 minute ago, Oxford said: We haven't seen this before and the head chef is grateful too. We're a bit restricted becuse the headchef is gluten intolerant and has quite a few allergies plus since my illness my diet's been very regulated. To give you an idea Potato is only just recently back on the menu. But in any case any outlet that stocks Belazu Harisa has got a top rating. And so ... Happy to help The Hon.Simon and Minty Marchmont any time. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
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