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By (user no longer on site) OP
over a year ago
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On a quest at the moment for the perfect roast spud.
I parboil, flick around in the colander with some flour in.
Hot oil in dish then potatoes in.
Have experiments with olive oil, juices from Peri Peri Chicken and Marmite so far.
Anyone got any tips/hacks to improve on?
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By (user no longer on site)
over a year ago
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I don’t use flour. Par boil them then once you’ve drained all the water put the pot back on the heat with a lid on and give them a good shake, it removes all the excess water and makes them all fluffy on the outside.
I also use goose fat instead of olive oil and sprinkle on some garlic , thyme and rosemary before I put them into the oven. |
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"I don’t use flour. Par boil them then once you’ve drained all the water put the pot back on the heat with a lid on and give them a good shake, it removes all the excess water and makes them all fluffy on the outside.
I also use goose fat instead of olive oil and sprinkle on some garlic , thyme and rosemary before I put them into the oven. "
Mrs Shiv knows the score.
That’s the perfect roastie technique, right there. No notes from me. |
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By (user no longer on site)
over a year ago
|
"On a quest at the moment for the perfect roast spud.
I parboil, flick around in the colander with some flour in.
Hot oil in dish then potatoes in.
Have experiments with olive oil, juices from Peri Peri Chicken and Marmite so far.
Anyone got any tips/hacks to improve on?
"
Pretty much every step you mention except after fluffed them up in the colander I let them go cold.. |
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Also sometimes use a little marmite and garlic on mine. Black pepper and salt always. Yum!
