Roasting potatoes
- Thread starter Tin Pot
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BSOh
Über Member
- Location
- Ceredigion
this ^^^ its all in the spud
Your first go ? I thought you where an adult male
Maris Piper or King Edward are the traditional roasters, but I've found that Sainsburys Taste the Indifference Vivaldi bakers make excellent roasties, they crisp easily and the inside is really creamy and moist.
https://www.sainsburys.co.uk/shop/g...aldi-baking-potatoes--taste-the-difference-x4
As there is only the two of us I find I chuck away big bags, so these small packs are best. I also use them in soups and sliced on top of casseroles.
https://www.sainsburys.co.uk/shop/g...aldi-baking-potatoes--taste-the-difference-x4
As there is only the two of us I find I chuck away big bags, so these small packs are best. I also use them in soups and sliced on top of casseroles.
U
User482
Guest
The key, IMO, is to rinse your spuds really well before boiling, then boil until well done. Allow them to dry thoroughly before roasting.
But do you chuff?
And the oil has to be good and hot so they sizzle as soon at they hit the tray.
Lullabelle
Banana
- Location
- Midlands UK
OP
OP
Tin Pot
Guru
Your first go ? I thought you where an adult male
I have no valid defence.
Julia9054
Guru
- Location
- Knaresborough
I am told you have to let them go stone cold after boiling and before putting into very hot oil.
(Confessions of "not a proper grown up" - I have never cooked roast potatoes)
(Confessions of "not a proper grown up" - I have never cooked roast potatoes)
Thats the kind of excuse i understand . Good man , keep it up
Once they are steamed off in the pan, put the lid on and give them a good shake to break up the edges - I season them before shaking too.