Be honest (1 Viewer)

[Deleted member 7943]

Have you perfected the roast potato..

I thought I had until I tried my dad's, they were actually insane... He says the trick is to allow them to go cold for around 1 hour before adding them to scolding oil..


Tried it mine were shit

 

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[Otis]

Yes.

Normal cooking temperature at first, But then blitz them on full power and constantly turn them, again and again, like every 5 mins

 

[Deleted member 7943]

Yes.

Normal cooking temperature at first, But then blitz them on full power and constantly turn them, again and again, like every 5 mins

How long overall do yours normally take

 

[fernandopartridge]

Have you perfected the roast potato..

I thought I had until I tried my dad's, they were actually insane... He says the trick is to allow them to go cold for around 1 hour before adding them to scolding oil..


Tried it mine were shit

Yeah, have tried that steam drying them. You need to shake the colander as well to rough the edges up.

 

[skybluetony176]

Part boil, drain, toss them in semolina, roast them using rapeseed oil.

 

[Tommo1993]

Mrs once made what she calls ‘marmite roast potatoes’. Puts the muck in the oil. You couldn’t really tell with the taste, but it’s a very malicious act. I was displeased.

 

[clint van damme]

Part boil, drain, toss them in semolina, roast them using rapeseed oil.

Semolina? That's a new one on me mate

 

[skybluetony176]

Semolina? That's a new one on me mate

It’s the way my gran in Ireland used to do them. Quite common to use this method in Ireland I believe. Makes them really really crunchy. She used lard to roast them in though.

 

[Marty]

Part boil, drain, toss them in semolina, roast them using rapeseed oil.

Do the same but use Goose fat.

 

[skybluetony176]

Do the same but use Goose fat.

I’m a vegetarian. I think rapeseed oil has a hotter burning point anyway so you can roast them in a hotter oven which helps.

 

[Joe King]

Part boil, drain, toss them in semolina, roast them using rapeseed oil.

That's how I do mine. Crispy and luvverly. BUT, you have to use the right sort of spud! Maris Pipers are the best for roasties! Oh, and use goose fat if possible!

 

[Ian1779]

I’d like to say yes, but some of these methods sound like they’d be great too.

part boil for 5 mins max, drain and then rough up the edges in a colander or the pan itself. Put into boiling oil I use rapeseed mostly. Then ensure they are turned regularly.

Really liked it when I make them using dripping or lard, but have to make sure you get the excess fat off them as soon as you take them out of the oven for good.

 

[Sick Boy]

Never had a better one than my ma’s, my missus coats them in breadcrumbs and they’re actually decent, for her
I’m actually decent at cooking but have never been able to perfect them.

 

[Ring Of Steel]

It’s the way my gran in Ireland used to do them. Quite common to use this method in Ireland I believe. Makes them really really crunchy. She used lard to roast them in though.

it is indeed quite common in Ireland. They know their spuds over here, that’s for sure

 

[skybluetony176]

it is indeed quite common in Ireland. They know their spuds over here, that’s for sure

Not always. I remember the chippy that used to be in the little town my family is from and they used to shallow fry the chips in butter. Proper rank and definitely not chips. Not sue what that was about, it’s a Chinese takeaway now and a damn good one.

 

[Mr Panda]

Perfect roast potato for me is when the inside is almost like mash. For that reason I'll boil for a couple minutes longer than usual, say 7 minutes.

Give them a good 50 minutes in the oven before gently squashing them with a potato masher so that they lose structure inside but maintain a crispy coat on the outside, hard to explain.

Throw some sprigs of rosemary from the garden and a few garlic segments in for taste.

 

[Deleted member 7943]

Perfect roast potato for me is when the inside is almost like mash. For that reason I'll boil for a couple minutes longer than usual, say 7 minutes.

Give them a good 50 minutes in the oven before gently squashing them with a potato masher so that they lose structure inside but maintain a crispy coat on the outside, hard to explain.

Throw some sprigs of rosemary from the garden and a few garlic segments in for taste.

This is like my dad's

 

[skyblueinBaku]

That's how I do mine. Crispy and luvverly. BUT, you have to use the right sort of spud! Maris Pipers are the best for roasties! Oh, and use goose fat if possible!

I use goose fat, too. Maris Piper are great, but the best tasting roasties that I ever made were with Blue Danube spuds. However, you have to be very careful when part boiling them. They will turn to mush very quickly. I use a pressure cooker - 5 minutes for Maris Piper or King Edwards, but only about 30 seconds for Blue Danube.

 

[Malaka]

Part boil, drain, toss them in semolina, roast them using rapeseed oil.

Cypriot style

 

[Otis]

How long overall do yours normally take

45 mins

 

[Deleted member 7943]

getting better, bit longer next time, about another 10

 

[Otis]

View attachment 17012getting better, bit longer next time, about another 10

Give me your address, I will be round in 16 mins

 

[Deleted member 7943]

Give me your address, I will be round on 16 mins

 

[Sky_Blue_Daz]

Par boil them whilst they are cooking have a roasting tin with oil in the oven at about 220f prepare a bowl of flour salt and cracked black pepper . Drain the spuds lightly brush them all in oil and roll them in the flour and pepper then transfer them into the oven for about 40 mins turn them after 20 mins

 

[Saddlebrains]

Goose fat and roast rhe fuck out of them at 220 for 45 minutes turning once or twice

 

[Sick Boy]

No one has ever come close to beating my ma’s, not even myself

 

[Sky_Blue_Dreamer]

Read this earlier and got me wanting some for dinner.

Just had them and really enjoyed them, though I'm not claiming they're great or that they'd even be good enough to offer to others. I've got the least discerning tastebuds in the world and addicted to fast food crap.

But the insides were nice and soft, outside was ok butcould've been a bit crispier (ran out of patience waiting for them) and tasted nice as I cooked them in the fat from the drip tray of the George Foreman and a bit of salt and pepper.

 

[stay_up_skyblues]

I usually par boil for 8-10 mins, toss them to rough up the edges and then drop them in smoking hot goose fat. Season with garlic, mixed herbs and cracked black pepper. Roast for 45 mins turning regularly. Works every time.

Have very recently started pouring meat juice over the them just as they go in to roast. Noice.

 

[bringbackrattles]

All potatoes are great. Chips,roast spuds, mash,boiled, baked, even crisps are tasty. I'm a bit addicted to them and could eat a plate full of any type of potatoes every day.As kids we used to " take" them from the allotment and scrape the dirt off and eat them raw. No wonder we had so much energy !

 

[Terry_dactyl]

All potatoes are great. Chips,roast spuds, mash,boiled, baked, even crisps are tasty. I'm a bit addicted to them and could eat a plate full of any type of potatoes every day.As kids we used to " take" them from the allotment and scrape the dirt off and eat them raw. No wonder we had so much energy !

Christ!! Were you born in medieval times?!

 

[bringbackrattles]

Christ!! Were you born in medieval times?!

The 60's seem that long ago.

 

[Brighton Sky Blue]

I usually par boil for 8-10 mins, toss them to rough up the edges and then drop them in smoking hot goose fat. Season with garlic, mixed herbs and cracked black pepper. Roast for 45 mins turning regularly. Works every time.

Have very recently started pouring meat juice over the them just as they go in to roast. Noice.

I don’t know if you’re eating them or pleasuring yourself

 

[stay_up_skyblues]

I don’t know if you’re eating them or pleasuring yourself

When you get them bang on it’s advisable to do both.

 

[Brighton Sky Blue]

When you get them bang on it’s advisable to do both.

I approve. Just douse mine in olive oil and cover in salt/pepper/oregano for a lighter alternative

 

[Sky_Blue_Daz]

My dads favourite dinner is 6 boiled spuds with 3 raw eggs poured over the top then a generous amount of pepper