Yes.
Normal cooking temperature at first, But then blitz them on full power and constantly turn them, again and again, like every 5 mins
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
Part boil, drain, toss them in semolina, roast them using rapeseed oil.
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.Semolina? That's a new one on me mate
Part boil, drain, toss them in semolina, roast them using rapeseed oil.
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.Do the same but use Goose fat.
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!Part boil, drain, toss them in semolina, roast them using rapeseed oil.
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.
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.it is indeed quite common in Ireland. They know their spuds over here, that’s for sure
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.
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.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!
Cypriot stylePart boil, drain, toss them in semolina, roast them using rapeseed oil.
45 minsHow long overall do yours normally take
Give me your address, I will be round in 16 minsView attachment 17012getting better, bit longer next time, about another 10
Christ!! Were you born in medieval times?!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 !
The 60's seem that long ago.Christ!! Were you born in medieval times?!
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
When you get them bang on it’s advisable to do both.
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