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Roast Potatoes |
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#1 |
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Forum Member
Join Date: Feb 2007
Location: Shropshire & Liverpool
Posts: 126
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Roast Potatoes
Hi,
How does everyone make there roast potatoes? |
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#2 |
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Forum Member
Join Date: Nov 2006
Location: NW England
Posts: 6,792
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Peel potatoes, cut into segments. Dip in sunflower oil. bake in oven at 200c for about 45 mins.
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#3 |
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Forum Member
Join Date: Feb 2007
Location: Shropshire & Liverpool
Posts: 126
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my housemate is insisting that you need to par boil the pototoes before cooking them but ive never par boiled them
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#4 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Par boil in salted water until half cooked. Drain. Back in the pan with some goose fat. Lard might do. Whizz it around to rough up the surface and coat with the now-melted fat. On to a baking tray with some whole cloves of garlic and sprigs of rosemary. Into a hot oven; turn after about 40 mins. Should be done in about an hour.
Perfection. Alan |
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#5 |
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Forum Member
Join Date: Jun 2003
Posts: 2,360
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Boil in salted water until soft on the outside but still hard in the inside. I use goose fat or dripping heated on the ovens highest temp. Drain the potatoes and rough up in the pan with salt and pepper. Add to the hot fat turning now and then until crisp.
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#6 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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It also depends on the pots you use, some pots dont rough up and get floury round the edges,vital for a good roast spud. Roosters,Desiree and King Edwards are good roasters.
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#7 |
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Forum Member
Join Date: Jan 2007
Location: Walsall
Posts: 4,929
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Another vote for goose fat - it really does make roast spuds taste delicious . . .
I peel and quarter the spuds and place them in the roasting tin with the meat joint, then brush them over with goose fat. I regularly baste both the meat and the spuds with the meat juices . . . |
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#8 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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I did the par boil for a while. But i never ever do that now.
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#9 |
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Forum Member
Join Date: Dec 2006
Posts: 1,295
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Some people sprinkle semolina or even couscous on the potatoes before roasting them to add extra crunch.
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#10 |
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Forum Member
Join Date: Jan 2007
Location: Walsall
Posts: 4,929
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Quote:
Some people sprinkle semolina or even couscous on the potatoes before roasting them to add extra crunch.
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#11 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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I just bring me spuds up to the boil then drain (dont let them cook for too long) and leave em for a bit, then rough em up by giving them a good shake in the saucepan
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#12 |
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Forum Member
Join Date: Feb 2008
Posts: 577
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Par boil, whilst heating up oil with salt and pepper in the oven (high heat) add potatoes, turn occasionally during cooking.
I give a vote for goosefat as well and Maris Piper for the best result |
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#13 |
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Forum Member
Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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I par-boil then drain off the water and chuck a little oil, flour and seasoning in the pan then shake vigorously till the outsides are fluffy and coated, then straight in a hot oven for 30mins - my mum prefers to drop cold par-boiled tatties into really hot fat, it's all down to personal preference!
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#14 |
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Forum Member
Join Date: Aug 2007
Posts: 2,244
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Another vote for goose fat here - makes the crunchiest yummiest roasties I've ever had
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#15 |
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Forum Member
Join Date: Nov 2007
Location: Up in t'North
Posts: 1,975
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Yet another vote for goose fat - or duck fat, but my favourite way of roasting them is par boiling (and shaking) and putting them around whatever joint of meat we are having. Especially pork, the potatoes get all that flavouring in them - yummy
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#16 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Yet another vote for the goose fat - I thought it was just a silly invention of the TV chefs, but I bought a can of the stuff one day, and the roast potatoes are the best ever. It's just that the "smoke point" of goose fat is higher, resulting is crispier potatoes - they don't taste of goose at all.
Don't knock it until you've tried it! |
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#17 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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I honestly haven't actually tried goose fat, but i am really going to have to now.
Where do i find it in tesco? Is it a tin/jar/packet? |
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#18 |
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Inactive Member
Join Date: Feb 2007
Posts: 10,128
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Don't bother with goose fat, it's bad for you. Just fry them off in the deep fat fryer for a few minutes. then dip them in butter and salt, top with cheese.
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#19 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Don't bother with goose fat, it's bad for you. Just fry them off in the deep fat fryer for a few minutes. then dip them in butter and salt, top with cheese.
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#20 |
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Forum Member
Join Date: Jan 2007
Location: In Your Wheelibin. Help!!
Posts: 2,395
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Cut in half (this is important, the smaller you cut the potatoes the higher the fat content), I don't normally bother to peel. Microwave to soften. pre heat tin and goose fat, and bung in for about an hour turning once.
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#21 |
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Forum Member
Join Date: Nov 2003
Location: I live in the woods
Posts: 5,061
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Quote:
my housemate is insisting that you need to par boil the pototoes before cooking them but ive never par boiled them
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#22 |
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Forum Member
Join Date: Dec 2007
Posts: 14,764
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I prefer soft roast potatoes that collect the flavours of the meat roasting with them.
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#23 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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99% of the time I just put cheap white potatoes next to whatever meat I'm roasting. I then take out he meat and while it's resting the potatoes get a chance to crisp up but the never get really crunchy but they're incredibly tasty having absorbed so much meat juices.
The other 1% of the time I do it the Gary Rhodes way. Par boil them, then dip in seasoned plain flour & throw in a deep roasting tray full off hot oil. |
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#24 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
I honestly haven't actually tried goose fat, but i am really going to have to now.
Where do i find it in tesco? Is it a tin/jar/packet? |
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#25 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Most decent supermarkets sell goose fat. But we always have goose for Christmas, and I just pour it off and strain it into jam-jars and keep it in the fridge/hand it out to friends and family. We got 3 jars this year.
Alan |
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