'fess up, roast potatoes...

[GrumpyGregry]

... how do you cook yours?

 

[PBancroft]

Par boil for a few minutes, drain the water and swirl in the pan to rough them up a bit.

Stick then in the oven with fat of choice if desired.

Eat.

 

[MontyVeda]

as above, but get the fat of choice well hot before you bung the spuds in

 

[ELL]

Same as above but sometimes cook them in a bit of marmite a well

 

[NormanD]

Buy a bag of Aunt Bessies and save the bother

 

[oscarplu]

Part boil then roast in goose fat.!!!!

 

[threebikesmcginty]

Buy a bag of Aunt Bessies and save the bother

*unlike*

 

[vernon]

Par boil then roast in goose fat.!!!!

Much overated IMHO

I was underwelmed by the difference much to my surprise and disappointment.

 

[Arch]

Par boil for 8 mins (putting spuds into boiling water, not bring them to the boil). Meanwhile heat lard, and/or chicken dripping until good and hot in the oven. Drain spuds and shake in pan to roughen up the edges. Into hot fat, baste, and then roast for 40 mins, basting a couple of times in the process.

Crispy on the outside, fluffy in the middle, is perfection.

 

[MontyVeda]

Buy a bag of Aunt Bessies and save the bother

Aunt Bessies are pretty good actually... and much less hassle.

I have a vision of Geg running between his kitchen and this thread... starts then bins the 1st batch, gets goose fat, starts 2nd batch. Bins them, goes to buy Aunt Bessies. Puts them in freezer because Arch has replied whilst he's been out... starts 3rd batch.

 

[Arch]

Much overated IMHO

I was underwelmed by the difference much to my surprise and disappointment.

We've always used lard or chicken dripping, which is always better than oil, if you want crispiness, but I've never used goose fat to compare. I'd assume it was similar to chicken dripping.

 

[MontyVeda]

so... what's your preferred brand of spud? I've not been impressed with Maris Piper of late.

 

[Arch]

Aunt Bessies are pretty good actually... and much less hassle.

I have a vision of Geg running between his kitchen and this thread... starts then bins the 1st batch, gets goose fat, starts 2nd batch. Bins them, goes to buy Aunt Bessies. Out them in freezer because Arch has replied whilst he's been out... starts 3rd batch.

 

[Soltydog]

Always use Maris Pipers for roasting, no pre boiling, 1 hour in chilli infused olive oil with a couple of bastings

 

[Arch]

so... what's your preferred brand of spud? I've not been impressed with Maris Piper of late.

I just buy whatever the supermarket has that they claim is suitable, I'm afraid. I know some are reckoned better than others for various purposes, but I've never been a connosewer.... (can't spell it properly!)