| Roast Potatoes 20:23 - Jan 28 with 6440 views | BazzaInTheLoft |
Fck QPR.
Best roast spud ideas before tomorrow lunchtime cheers. |  | | |  |
| Roast Potatoes on 23:38 - Jan 28 with 1666 views | wombat |
| Roast Potatoes on 23:13 - Jan 28 by BazzaInTheLoft |
We are a divided house on this one. |
All good advice but add this to the process, when partly roast get a flat object and gently crush the spuds , adds to the service area and results in even crispier potato’s thanks me in the morning
Good dash of sea salt as well |  |
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| Roast Potatoes on 00:56 - Jan 29 with 1612 views | Toast_R |
The key is cutting them up with as many straight edges as you can then boil them until they just start to break apart. Drain them off and let the cool on a wire rack, fridge them if you've got time so the potatoes firm up nicely again. Whack your oil/fat in the oven until smoking hot and then add the cooled Spuds. Roast for an hour. Delightful. |  | | |
| Roast Potatoes on 01:30 - Jan 29 with 1604 views | DannyPaddox |
Wombat & Toast have it. (Wombat on Toast? .. mm haven’t tried that). I’m a veggie so wouldn’t use duck or goose fat. A good olive oil suffices. The key is to par-boil then give em a squash (for surfaces) and a scrape (for crevices) so when you do roast them the oil gets in all the nooks and crannies for a delish crispy-ness. But this is the killer … literally as it will induce you to eat so many of the fcukers you will explode. Peel the rind of a mandarin or a lemon or similar citrus fruit and chuck it in the roasting tin. Doesn’t need to be a whole one. Just a circular peel. Some weird aromatherapy/ alchemy happens. It’s barely noticeable but each roast potato you eat seems to clean the palate ready for you to eat another one and then another two and another three until eventually you do a Mr. Creosote. |  | | |
| Roast Potatoes on 01:42 - Jan 29 with 1588 views | E17hoop |
At high temperatures extra virgin olive oil burns and releases formaldehyde. Not recommended. |  |
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| Roast Potatoes on 02:49 - Jan 29 with 1571 views | Boston |
| Roast Potatoes on 20:30 - Jan 28 by eghamranger |
Maris Pipers. Best spud going.
I can’t give any tips on cooking them though |
Best British roaster anyway.
In the course of my travels, I was surprised to discover how many varieties and different tasting potatoes there were.
My fav spud would be steamed, with a good gravy. |  |
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| Roast Potatoes on 09:00 - Jan 29 with 1485 views | Mick_S |
| Roast Potatoes on 00:56 - Jan 29 by Toast_R |
The key is cutting them up with as many straight edges as you can then boil them until they just start to break apart. Drain them off and let the cool on a wire rack, fridge them if you've got time so the potatoes firm up nicely again. Whack your oil/fat in the oven until smoking hot and then add the cooled Spuds. Roast for an hour. Delightful. |
https://www.potatobusiness.com/process/essex-university-researchers-claim-they-h
Click on this link; it’s very important. [Post edited 29 Jan 2023 9:00]
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| Did I ever mention that I was in Minder? |
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| Roast Potatoes on 10:29 - Jan 29 with 1428 views | MrSheen |
Spread them out as much as you can on a tray, they shouldn’t be touching each other or they will steam and go soggy. For the first time in the oven, arrange them so they are resting on curved backs, not with a flat cut surface down. You won’t get the bottom stuck and lose the crispness as it sticks to the pan. A sheet of grease proof paper helps, the waffled Bacofoil paper is superb, but it means you have to mix the oil into parboiled spuds rather than drop them in a pool of pre heated oil. Because I’m stirring the oil into them, I can’t parboil them for more than 10 minutes as they would disintegrate under contact (remind you of anyone?) |  | | |
| Roast Potatoes on 10:54 - Jan 29 with 1413 views | Andybrat |
| Roast Potatoes on 20:32 - Jan 28 by Judejwillo |
Rosemary, and healthy quantity of veg oil oven hot in tray before you put potatoes in fluffed. |
Loads of salt at all points | | | |
| Roast Potatoes on 11:30 - Jan 29 with 1398 views | kitkev |
part boil till soft enough to just break up a bit put in a plastic zip bag add olive oil to bag then shake so they just break around edges add to hot oven bake during cooking as browning shake them in baking tray crunchy outside and soft inside best roasties you have ever tasted | | | |
| Roast Potatoes on 11:55 - Jan 29 with 1389 views | Mick_S |
| Roast Potatoes on 11:30 - Jan 29 by kitkev |
part boil till soft enough to just break up a bit put in a plastic zip bag add olive oil to bag then shake so they just break around edges add to hot oven bake during cooking as browning shake them in baking tray crunchy outside and soft inside best roasties you have ever tasted |
You’ve picked the right time to play us, mate! Anyone in your squad not ever scored? Someone not scored for 3 years? Lump on. Spud u Like tastic. | |
| Did I ever mention that I was in Minder? |
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| Roast Potatoes on 12:32 - Jan 29 with 1357 views | baz_qpr |
Maris Pipers or King Edwards
Boil for 15-17 minutes no longer
Fill roasting tray with veg oil be liberal these babies need to swim in it
Heat for 10 mins before putting in
Drain potatoes in colander and then toss them in the colander like you are flipping pancakes to rough them rub - leave for five minutes to let oxygen do its thing, then put into the hot fat in the tray and roastingt for an hour |  | | |
| Roast Potatoes on 19:37 - Jan 29 with 1245 views | Paddyhoops |
Aunt Bessie’s . No pissing about. | | | |
| Roast Potatoes on 19:41 - Jan 29 with 1236 views | Monkey_Roots |
The missus and my daughter have Covid and are squirrelled away upstairs isolating… the Sunday roast was down to me. We recently invested in a Ninja Foodi Max, so a couple of YouTube tutorials later, I pressure cooked the spuds for 2 mins, and then brushed a bit of oil on the roughed-up spuds, before air crisping them for 25 mins.
They came out beautifully. |  | | |
| Roast Potatoes on 19:58 - Jan 29 with 1225 views | LeedsR |
I found (relatively) recently that this procedure worked for me:
Put potato of choice in a pan of cold water.
Heat them in the pan on full whack for 13 mins.
Drain pan.
Put lid back on pan and give it a good few shakes to fluff up the edges
Put spuds in tray of preheated oil of choice (goose fat is my fave)with some salt to season and other herbs (thyme, rosemary)
Put in oven at high temp for at least 60 mins, turning and basting occasionally. |  | | |
| Roast Potatoes on 11:35 - Jan 30 with 1111 views | Benny_the_Ball |
| Roast Potatoes on 20:48 - Jan 28 by BazzaInTheLoft |
Veg alternatives to good / duck / beef fat? |
As others have attested to, pre-heated olive oil, (though I wouldn't opt for extra virgin as that's more for salads than frying). The spuds won't taste quite as good as cooking in goose fat but very decent nonetheless. The key is to boil and fluff the potatoes beforehand. If you have time let them cool off a little after fluffing before placing in the hot oil. [Post edited 30 Jan 2023 11:46]
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| Roast Potatoes on 12:02 - Jan 30 with 1092 views | Toast_R |
Don't agree with the Olive oil thing. Reason being; Olive doesn't cook as well as vegetable on sunflower oil at the right heat for potatoes which is why when you serve them, they're still greasy and covered in olive oil. Don't do it as you'll get laughed at.
Olive oil is for Mediterranean food. | | | |
| Roast Potatoes on 13:28 - Jan 30 with 1044 views | kitkev |
goalkeeper i think, dery game is never a good time to play, seems we all up our game on these occassions | | | |
| Roast Potatoes on 14:15 - Jan 30 with 986 views | Sonofpugwash |
King Edwards seem to be in short supply last couple of years so am making do with my neighbouring farmer's "Melody" spuds.Really good all rounder and better than Maris Piper. |  |
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| Roast Potatoes on 17:05 - Jan 30 with 933 views | NorthLondonR |
I par boil mine in beef stock and the Blumenthal method of them almost falling apart and then cooling them
on a wire rack is key, as someone else attested to [Post edited 30 Jan 2023 17:36]
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| Roast Potatoes on 17:16 - Jan 30 with 926 views | Benny_the_Ball |
| Roast Potatoes on 12:02 - Jan 30 by Toast_R |
Don't agree with the Olive oil thing. Reason being; Olive doesn't cook as well as vegetable on sunflower oil at the right heat for potatoes which is why when you serve them, they're still greasy and covered in olive oil. Don't do it as you'll get laughed at.
Olive oil is for Mediterranean food. |
I cooked them for the wife (who is vegetarian) at Christmas and she absolutely loved them. It depends which type you use. Some folk seem to always make a beeline for Virgin and Extra Virgin Olive Oil because the perception is that it's a superior grade. That works well for salads but when it comes to roasting potatoes, standard Olive Oil works better (and is cheaper to boot). Still not as good as roasting with goose or duck fat though! | | | |
| Roast Potatoes on 17:57 - Jan 30 with 905 views | beemmeup72 |
Splash some Maggi Liquid Seasoning over the spuds when you put them in the oil | | | |
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