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roast potatoes
i can pretty much make a half decent roast potato these days but im a perfectionist and am not 100% happy with them....... has anyone got any tips/ many thanks sacha xx
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For more on marking an answer as the "Best Answer", please visit our FAQ.I use rooster potatoes. Bring to the boil and boil for 5 minutes. Then drain the water and put them back on the turned off hob with the lid on for another 5 minutes to dry them out a bit. Then shake the pan up and down vigorously (hold the lid firmly) to rough up the edges a bit. Heat a good chunk of lard in a pan in the oven then tip in the potatoes, turn to coat in oil, cover in foil and cook at 190 for around 45 minutes, turning half way through, then take the foil off for ten minutes. Yum yum yum.
Boil the potatoes til you can JUST put a sharp knife in to them, drain the water sprinkle lots of salt over them and put a lid on the pan hold it down with a tea towel or oven gloves and give a good shake.
mean while have some goose fat in a roastin tin getting really hot in the oven (about 200oc), put the potatoes in the fat carfully and put in the oven, after 1/2 or so remove and using tongs turn the potatoes and pu back for another 1/2 , reall crunchy roasters no problem.
Dave.
mean while have some goose fat in a roastin tin getting really hot in the oven (about 200oc), put the potatoes in the fat carfully and put in the oven, after 1/2 or so remove and using tongs turn the potatoes and pu back for another 1/2 , reall crunchy roasters no problem.
Dave.
Saw Jamie do a taste test on tv - and the conclusion was that butter gave the best flavour and crispness compared to duck fat and olive oil, but I guess it is all down to personal taste. He also used a potato masher to lightly press them down into the butter or whatever, halfway through as that increased the surface area of the potatoes onto the butter, making them crispier, if slightly flat!
Did that at Christmas and found that they tended to break up rather than flatten, but I suspect that I had maybe parboiled them a bit too long.
Did that at Christmas and found that they tended to break up rather than flatten, but I suspect that I had maybe parboiled them a bit too long.
I watched Heston Blumenthal do tests on TV. His best fat was olive oil. followed by goose fat. Best spud Maris Piper followed by King Ted. He parboils his a bit longer then does a good dry off and shake (he likes lots of crispy bits in the fat for a cooks perk, so do I!) Have the fat as hot as you dare (his words) definitely smoking hot then 40 mins in a hot hot oven.
I tried roosters and was disappointed.
I tried roosters and was disappointed.
yh i always use maris or king ed's and i prefer them in butter with salt and cracked black pepper over the top. I just haven't got the the fluff 2 crisp ratio right yet lol. Think i need to boil them 4 a shorter amount of time and turn the temp up on the oven. Myt make a roast today..... Ill c how it goes.... Then ill b pestering u all to teach me how to make the perfect gravy and once ive done that, will have it all down to a fine art and wont b ashamed to invite ppl over 4 t :D cheers every1 ;)