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The perfect roast potatoes

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By (user no longer on site) OP over a year ago

How do you make roast potatoes?

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By *stellaWoman over a year ago

London

Ooooh ask Annie Wilkes

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By (user no longer on site) over a year ago

You roast some potatoes

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By *arciocialWoman over a year ago

Leicester

Peel, chop, part boil. Heat oil in a tray add the potatoes, turn frequently until crispy.

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By (user no longer on site) OP over a year ago

"Ooooh ask Annie Wilkes

Oh has she already done a thread? i searched for roast but only got roast me or roast dinner threads

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By (user no longer on site) over a year ago

Par boil for 10

Heat a pan with goose fat till its cracking

Add garlic and rosemary

Fluff up potatoes

Drop in fat and move around so everything coated

Cook till your own preference, turning and pressing a little

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By *llaboutthewifeCouple over a year ago

Cardiff

Beef fat and lots of freshly ground salt

Jo x

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By (user no longer on site) OP over a year ago

Par boil

drain

sprinkle with salt pepper, shake a little more, add a little more

add to hot goose fat

roast on 200 for 45 minute

turn them over every 15 minutes

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By (user no longer on site) over a year ago

Boil for 5 mins.

Drain and leave to steam for 5 minutes

Shake up in a pan to fluff them up

Add to a tray of COLD oil and rosemary. Roast for 50 minutes. After 30 minutes, turn them over and press down on them with a fork. Makes them extra crispy and amazing!

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By (user no longer on site) over a year ago

Tray in the oven with vegetable oil to heat up. Par boil for 8 minutes (depends how big your potatoes are) leave them to steam off for a few minutes. Shake em up so the edges are fluffy

I then remove the oil and pour over the potatoes in a pan. That way you get just the right coating of oil. Shake em up once more. Season with maldon salt and pepper. Place back onto the hot tray making sure they are spread out and not touching.

Then roast until crispy occasionally turning.

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By *ornyhappyCouple over a year ago

perth

Par boil. Drain. Give them a good shoogle to rough up the outside & let them a rest to let them dry out a bit. Season with salt & pepper. . Get your fat spitting hot (ideally I use dripping or goose fat, but my chef friend swears by lard). Roast them for about 40 minutes, turning regularly.

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By *aomilatteCouple over a year ago

Midlands

They must be King Edwards. Par boil, but not for to long. Swirl them round a colander to rough them up. Into a tray of hot oil. The rest is easy enough

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By *imon_hydeMan over a year ago

Stockport

"They must be King Edwards. Par boil, but not for to long. Swirl them round a colander to rough them up. Into a tray of hot oil. The rest is easy enough

Maris Piper!

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By *oxychicWoman over a year ago

Nottinghamshire

"They must be King Edwards. Par boil, but not for to long. Swirl them round a colander to rough them up. Into a tray of hot oil. The rest is easy enough

"
king Edward's or red rooster they both make fab roasts

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By (user no longer on site) over a year ago

Oh I forgot after peeling I also soak them in water for a bit to remove some of the starch! Usually just 30 mins is enough

Recently with a leg of lamb I roasted it just resting on the wire rack with a tray the level down catching the fat and oil from the meat. I then added my par boiled potatoes to that tray and they tasted so good.

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By *arentsgonebadCouple over a year ago

sheffield

Peel part boil 10 mins Oxo cube sage bit of black pepper and salt , drop in the juices from meet your cooking shake about put into a oven proof dish 30/40 minutes

your welcome

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By (user no longer on site) over a year ago

"They must be King Edwards. Par boil, but not for to long. Swirl them round a colander to rough them up. Into a tray of hot oil. The rest is easy enough

Maris Piper!"

All of these work and have their different flavours and textures. Mix it up

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By *arentsgonebadCouple over a year ago

sheffield

Crumble the oxo cube over top btw don't just drop on a full Oxo lol

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By *iamondCougarWoman over a year ago

Norfuck! / Lincolnshire

Cut in half With thin slices through the potato, cold And into hot oil

I don’t mess about part boiling first

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By (user no longer on site) over a year ago

"How do you make roast potatoes?"

Boil potatoes for about 15 mins drain them shake them around in the collander to break up the surface of potatoes put them in hot oil salt pepper mix them round in the oil in oven around 180-200 roast for between an hour and two hours give them a shake or a stir every half hour

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By (user no longer on site) over a year ago

I don’t like it when too many flavours are added. I just like crispy/fluffy potato tasting roast potatoes haha. Anyone else?

I like the flavour in my meat and gravy

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By *ob Carpe DiemMan over a year ago

Torquay

Sorry, buy a bag of Aunt Bessie's and stick em in a pre heated oven, good enough for me

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By (user no longer on site) over a year ago

"Par boil

drain

sprinkle with salt pepper, shake a little more, add a little more

add to hot goose fat

roast on 200 for 45 minute

turn them over every 15 minutes"

Yup, just like that for me too.

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By *ebjonnsonMan over a year ago

Maldon

I read last week , smear Marmite on them to roast.

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By *borofucktoyMan over a year ago

Peterborough

Score the edges with a fork before you roast them..gets them extra crispy

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By (user no longer on site) over a year ago

I put my peeled potatoes around my joint of beef and cook them in fat and meat juices. Crispy on the outside and flutty in the middle x

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By *pursChick aka ShortieWoman over a year ago

On a mooch

I use garlic olive oil, potatoes in raw about half way through fork the edges. Crispy outside soft middle

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By (user no longer on site) over a year ago

Stick them in the microwave till soft, make them crispy in deep fat fryer.

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By *nabelle21Woman over a year ago

B38

I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast

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By (user no longer on site) over a year ago

You desperate excuse for a vegetable.

You should of never been dug up you pathetic tasteless twat.

Why don’t you just fuck off back where they found you.

You’re not even worth washing.

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By (user no longer on site) over a year ago

"I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast "

That could be taken 2 ways... quite literally

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By (user no longer on site) over a year ago

Parboil, leave to cool Slightly, lid on pan and shake vigorously, put them into fat that's preheated until it's sizzling hot

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By *nabelle21Woman over a year ago

B38

"You desperate excuse for a vegetable.

You should of never been dug up you pathetic tasteless twat.

Why don’t you just fuck off back where they found you.

You’re not even worth washing."

come, come, there must be something about the veg you like

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By *nabelle21Woman over a year ago

B38

"I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast

That could be taken 2 ways... quite literally

Couldn't it just

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By (user no longer on site) over a year ago

"How do you make roast potatoes?"
part boil potatoes ….. Then turn your oven up 200c add a little oil and roast 20 mins utill light brown .

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By (user no longer on site) over a year ago

"I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast

That could be taken 2 ways... quite literally

Couldn't it just

Sexy bugger lol

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By (user no longer on site) over a year ago

"You desperate excuse for a vegetable.

You should of never been dug up you pathetic tasteless twat.

Why don’t you just fuck off back where they found you.

You’re not even worth washing."

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By (user no longer on site) over a year ago

"Par boil for 10

Heat a pan with goose fat till its cracking

Add garlic and rosemary

Fluff up potatoes

Drop in fat and move around so everything coated

Cook till your own preference, turning and pressing a little

Ill be round yours for tea!

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By (user no longer on site) over a year ago

"I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast "

Oo yes roughing them up makes a difference, and then when you turn them and baste them again lightly squash them down. Maris piper potatoes as well.

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By (user no longer on site) over a year ago

"Par boil for 10

Heat a pan with goose fat till its cracking

Add garlic and rosemary

Fluff up potatoes

Drop in fat and move around so everything coated

Cook till your own preference, turning and pressing a little

This sounds great and I often do baby potatoes this way. Love rosemary and garlic combination.

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By *ovegames42Man over a year ago

london

I tend to use Maris pipers.

Par boil till edges become soft then turn if heat and place potatoes in a Culender covered with a tea towel and rest on the pot you boiled them in to allow to cool and dry out.

As mentioned above place in a pan of hot duck fat with rosemary garlic thyme and roughly chopped white onions. Cook at 180 fan until cooked to your liking turning now and then.

Then sprinkle with rock salt as soon as they come out of the oven.

“ A dusting of semolina flour Before going into the oven gives a crunchy texture “.

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By *2000ManMan over a year ago

Worthing

Parboil potatoes(Maris Piper are the best for roasties) for a few minutes. Shake to roughen them up. Coat in oil and roast until golden brown turning half way through.

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By *nabelle21Woman over a year ago

B38

"I've never roughed mine up but I'll give this a go.

some serious roast potato cooks on the thread.

I love a roast

That could be taken 2 ways... quite literally

Couldn't it just

Sexy bugger lol"

You bet ya

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By (user no longer on site) over a year ago

Peel, chop/cut to medium-large size, soak in cold water for an hour or so. Drain, refill with cold water, add salt, bring to boil, then simmer for approximately 10 minutes. Drain, add seasoning to taste, add to pre heated fat/oil, (I prefer goose fat), in oven for approximately 40 mins, turning occasionally till crispy till your liking

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By *orraine999Woman over a year ago

Somewhere

"Par boil for 10

Heat a pan with goose fat till its cracking

Add garlic and rosemary

Fluff up potatoes

Drop in fat and move around so everything coated

Cook till your own preference, turning and pressing a little

I make these for Christmas Dinner. The goose fat makes all the difference.

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By (user no longer on site) over a year ago

Part boil potatoes for 20 mins, meanwhile heat fat in oven gas mark 7 for ten mins, drain potatoes and carefully place in fat and after twenty mins baste potatoes with fat, then after 40 mins roast potatoes ready,,,

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