"I always give them a fluff shake in the pan before putting them in the roasting tin. That creates a crispier outside"
I've just done that, boiled with garlic the fluffed and put into my heated oil |
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As long as they are Roosters they will always be delicious.
A variety specially developed in Ireland in the 1990's. They were developed specifically as a roasting potato. Not sure if they are available elsewhere. |
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"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol "
That's what I've done but goose fat instead |
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Par boil for about 10mins whilst getting the oil really hot in a roasting tray. Drain the potatoes really well and allow them dry out, give them a shake so the edges are bashed/fluffed up. Add to the roasting tray with sea salt and black pepper, turn a couple of times throughout cooking until they’re golden and crispy. |
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By *oxychicWoman 3 weeks ago
Nottinghamshire |
"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol
That's what I've done but goose fat instead "
I prefer beef dripping x |
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"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol "
Same as doing nice roast chicken and roast pork joint
Enjoy what ever u have peeps  |
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"Par boil for about 10mins whilst getting the oil really hot in a roasting tray. Drain the potatoes really well and allow them dry out, give them a shake so the edges are bashed/fluffed up. Add to the roasting tray with sea salt and black pepper, turn a couple of times throughout cooking until they’re golden and crispy."
I did all of that apart from the salt and pepper... They were boiled with garlic though hopefully there good😍👌😂 |
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"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol
That's what I've done but goose fat instead
I prefer beef dripping x "
I'll give it a go next Sunday if your recommending aha X |
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Peel and parboil in chicken stock or add some garlic cloves to the water.
Fluff and Lay them on a cake rack to cool a bit, less steam the better the crunch.
Heat goose or duck fat (or beef dripping if you have it) in a metal roasting tin.
Toss the spuds into the red hot fat, making sure they’re fully coated
Roast at 180°c turning every 20 min until deeply golden brown and crispy
For final flourish, mix some thyme, rosemary, lemon zest and sea salt in a grinder and sprinkle over the top. Alternatively mix garlic confit, mixed herbs and Parmesan and baste onto the potatoes for the final 10 min of cooking). |
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1. dig them up under a full moon
2. Rebury them under a rainbow for 22 days
3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes
4. Tell them they were a naughty potato for 7 minutes
5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta
6. Bring them dogging |
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"1. dig them up under a full moon
2. Rebury them under a rainbow for 22 days
3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes
4. Tell them they were a naughty potato for 7 minutes
5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta
6. Bring them dogging "
Feel like this is the one we're all sleeping on I'll have to give it a try.
If there's no rainbow that day what do I do? |
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"1. dig them up under a full moon
2. Rebury them under a rainbow for 22 days
3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes
4. Tell them they were a naughty potato for 7 minutes
5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta
6. Bring them dogging
Feel like this is the one we're all sleeping on I'll have to give it a try.
If there's no rainbow that day what do I do?"
Recreate one with a flash light and a squirter , flash light not flesh light and I know it's pee |
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boil them , strain them , scrape all over with a fork to achieve crispeness...put in baking tray , pour juices from meat (which was cooked in another tray ) all over....
in oven on high heat , turning after 20 minutes and spooning juices over.. |
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By *929Man 3 weeks ago
newcastle |
Boil first then shake about in pan to make fluffy edges add salt, pepper and garlic powder and put in hot oil flip around till all coated in oil then roast till crispy. Doing some now |
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