Roast potatoes

[stephec]

The meat comes out to rest, the oven goes up, and the spuds go in. It's meant to be.

Same here, let your meat rest before carving it.

 

[Easytigers]

The wife doesn't do potatoes so haven't had a roast potato for ages...today is the day for a comeback! Thank you Roast Potato thread - now...how to cook them

 

[Saluki]

[QUOTE 3111380, member: 45"]Maris Pipers.

Peel, cut into fair sized chunks.

Boil for a bit.

Drain and shake to fluff up well in the colander.

Do all this the night before.

Leave them out, covered, over night.

Next day, add them to a tray of hot in and spoon over or turn them until they're covered.

Stick them in the oven.

Bob's your friendly uncle.[/QUOTE]
We couldn't leave them covered up and out overnight. They would have to go in the fridge or the Greyhound would have them. Our kitchen is so tiny that it doesn't have a door to prevent panic attacks.

 

[stephec]

[QUOTE 3111594, member: 45"]Do you use nervous potatoes?[/QUOTE]
I'd be nervous if I thought a greyhound was going to bite my spuds.

 

[Saluki]

[QUOTE 3111594, member: 45"]Do you use nervous potatoes?[/QUOTE]
Yes, they are cheaper.

 

[MikeG]

A small point, you say to roast in a very hot oven, what about the chicken or joint that is already in there, roasting away at mark 3? I thought the whole point of roast potatoes, parsnips etc. was to roast them round the meat, otherwise you might as well just dump them in the chip pan.

Fair point, and they do work well cooked longer and slower. However, if it is perfection you seek..........