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Post by The man from Utch on Feb 28, 2009 22:56:01 GMT
Ideally how do you like them to turn out ? . Or what is the perfect roast potato ? . My ex mother in law , made the perfect roasties , well done on the outside but like mashed potato on the inside .
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Post by sheikh al dubai bin stokie on Feb 28, 2009 22:57:54 GMT
and the odd little bit of burn on em
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Post by mermaidsal on Feb 28, 2009 23:10:11 GMT
Soft n crispy, done the old-fashioned way in dripping for a real treat.
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Post by The man from Utch on Feb 28, 2009 23:15:25 GMT
Soft n crispy, done the old-fashioned way in dripping for a real treat. I'm sure dripping is the key to the perfect roast potato Loved dripping sarney's as a kid , but i don't think i could get me head around it today .
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Post by Huddysleftfoot on Feb 28, 2009 23:18:38 GMT
Try Deliah's method...excellent
But you can't beat them done in duck fat ;D
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Post by mermaidsal on Feb 28, 2009 23:32:38 GMT
But you can't beat them done in duck fat ;D Now come on, that's just decadent ;D
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Post by The man from Utch on Feb 28, 2009 23:34:45 GMT
indecent more like
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Post by Huddysleftfoot on Feb 28, 2009 23:45:00 GMT
But you can't beat them done in duck fat ;D Now come on, that's just decadent ;D But perfect....
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Post by lawrieleslie on Mar 1, 2009 7:38:32 GMT
Try this way they are delicious and healthy:
Select smaller ones about egg size Wash them but dunner peel Boil for about 7-10 minutes Remove and allow to partially cool Take each potato and squash them until the skin bursts Place on shallow roasting tray, drizzle with olive oil Roast in high oven 30-35 minutes until crispy on outside.
You can substitute olive oil with any oil/fat but will not be so healthy.
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Post by frasiertruffles on Mar 1, 2009 9:36:20 GMT
Done in goose fat with garlic and onions
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Post by bondygodfatherleek on Mar 1, 2009 9:55:42 GMT
These are excellent ;D . boil for a bit 1st , then drop in deep fat fryer untill crisp ;D . Pefect. 8-)me 8-)like me
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Post by Huddysleftfoot on Mar 1, 2009 11:11:08 GMT
These are excellent ;D . boil for a bit 1st , then drop in deep fat fryer untill crisp ;D . Pefect. 8-)me 8-)like me Make sure they are dry first though Bondy. otherwise you get a face full of hot fat! ;D
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Post by myleftboot on Mar 1, 2009 11:39:42 GMT
My mother makes the best roasties in the world but the arguements start round ours on a Sunday when she tries tell mar lady how to make them.
Saying that with mar missus I just am happy if they turn out at all without being incenerated ;D
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Post by harrysburrow on Mar 1, 2009 11:52:28 GMT
Goose fat, with garlic and onions. Sounds good to me!!
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Post by henry on Mar 1, 2009 21:41:45 GMT
to start with it has to be a "waxey" potatoe - maris piper for example, par boil for 10-15 mins, then scrape over them with a fork (giving fluffy little ridgey things). have a tray of really hot fat, lard or goose, (be careful with duck fat cus that can taste a bit iffy if it burns), roll about in said fat then place at the TOP of the oven for 35-45 mins with an occasional turn. serve with crisp chardoney, this is'nt just foooooooddd, this is s&m foooooddd.
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Post by harrysburrow on Mar 1, 2009 22:52:15 GMT
Bloody ell mate - you sound like that Heston Whatisname off the tele!
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Post by tazi on Mar 1, 2009 23:24:30 GMT
These are excellent ;D . boil for a bit 1st , then drop in deep fat fryer untill crisp ;D . Pefect. 8-)me 8-)like me Make sure they are dry first though Bondy. otherwise you get a face full of hot fat! ;D He might be partial to a face full of hot fat though!.
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Post by swampySCFC on Mar 2, 2009 9:06:29 GMT
When in a hurry try Aunt Bessies frozen ones. If we're in a rush I always put one or two in the oven. they are done in 25 and whilst not as good as the real deal they are passable
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Post by french toast on Mar 2, 2009 9:21:43 GMT
When in a hurry try Aunt Bessies frozen ones. If we're in a rush I always put one or two in the oven. they are done in 25 and whilst not as good as the real deal they are passable not bad, but if you are doing frozon ones try the bisto ones, theyre are my favorite frozon ones
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Post by stokecity on Mar 2, 2009 13:45:10 GMT
My missus does the best roast spuds (I've been told to say). Nah, seriously, they're ace. She cooks them with the meat then lets them firm up on a tray in the oven. She also 'roasts my spuds' as well but that's probably best for another thread. lol
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