roast potato

[-gem-]

what is the best way to make it? Is there a best potato for it?

[bimbo123456]

http://www.theanswerbank.co.uk/Food-and-Drink/ Food/Question569085.html The search engine is working again. yippee

[Jugglering]

For really good roast potatoes, you need *old* (floury) potatoes, not new (waxy) ones. Peel them if you really have to, parboil (drop them into boiling water for about 10 minutes, depending on size, just to slightly cook them) and then drain and pop them back in the pot. Meanwhile, heat your oven (225 deg C) and place a large roasting tray half filled with oil in the oven (I like to use olive oil but you can use any oil). I always place the roasting tray on top of another baking tray to make it easier to handle. Some people like to scour the outside of each potato with a fork, others just shake the pot with the drained potatoes to loosen up the edges of each potato. Drop each potato into the hot oil, spoon hot oil all over each one and place back in the hot oven. Check after about 10 minutes - turn the potatoes over and spoon more hot oil over them, then return to the oven. Keep an eye on them to ensure they don't burn, turning as needed. When they are golden brown, remove from the oil and place on kitchen paper to remove the excess oil. Serve up and devour...

[Booldawg]

Goose fat, rather than cooking oil. My mum always roasts hers on a low heat (about Gas mark 3 or 100c in an electric oven) for about 4 hours.

[Jugglering]

That's interesting Booldawg, does your mum parboil the tatties ? I wouldn't have thought she needed to if cooking them like that. (nb - I use olive oil simply because I'm veggie, but I have heard others swear by goose fat !)

[puddicat]

maris piper or king edwards rooster spuds the best!

[Ethel]

Yes, Maris Piper, King Edwards or Desiree for roasting.

Par boil in salted water for 8 minutes, drain very well, return to saucepan and give them a good shake to rough them up a bit. Cover with a clean tea towel.

Heat enough goose fat to come about 1" up a roasting tin that is not too big for the amount of potatoes you have. Roast at 180 to 200 for 45 minutes to an hour, turning half way.

If you are roasting a joint or a chicken, just put the roughed up par boiled potatoes round the joint. Put them in half an hour before you intend taking the meat out, so they will be ready when the meat is rested and ready to carve and serve.

[Booldawg]

Yes, she does parboil them - about 15 minutes as the 4 hours of slow roasting doesnt really add anything towards cooking them softer.

TBH I dont parboil for roasties, I boil them for the full 20 minutes and roast for 90 mins gas mark 5/180C.

Boiling the night before, draining into a boil and chilling in the fridge also makes them alot nicer - it makes the potatoes alot less starchy.

[I.Don No]

I use king edward spuds and olive oil and I never parboil them. They take about 45 mins in the oven while the roast is cooking. and they taste fab!