Roasting potatoes

[Andy_R]

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.

If I'm having them with roast beef, I'll add some of the juices from the roast to the pan before shaking.

 

[pplpilot]

Ask a hundred people how to do roasties you get a hundred different answers.

 

[Tim Hall]

Ask a hundred people how to do roasties you get a hundred different answers.

For example, the first thing to clarify is the name. They're roast potatoes, not roasties.

 

[Cuchilo]

If I'm having them with roast beef, I'll add some of the juices from the roast to the pan before shaking.

I find if i start shaking while roasting potatoes its best to have another beer to take the edge off .

 

[pplpilot]

For example, the first thing to clarify is the name. They're roast potatoes, not roasties.

Roasties in our house.

 

[Supersuperleeds]

Chuff means something else around these parts.

Smaller than a nats chuff.

 

[Reynard]

Peel potatoes and cut into chunks. Leave in a pan of well-salted water for several hours.

Drain, cover with fresh water but no salt.

Parboil til *just* tender - i.e. if you stick a skewer in, it goes in but there's still some resistance.

Drain, then clap lid on pan and give a good shake.

Season well with pepper and whatever else floats your boat.

Tip the potatoes into a roasting tray with a good half inch depth of smoking hot beef dripping and a few spoons of garlic oil.

Roast until crispy, turning regularly.

P.S. You do need a good floury potato for these.

 

[NorthernDave]

Two words: Aunt Bessie's

 

[Supersuperleeds]

Two words: Aunt Bessie's

As a Yorkshireman (or a least a resident!) you need to go wash your mouth out son.

 

[Tin Pot]

Thinking t through I think it was the oil.

They were in the oven for about fifteen before I put the oil in. They would have dried quite quickly - perhaps the oil crushing them keeps the moisture in?

Or boiled them too much.

They were a bit fluffy, but those were the "chuffed"* bits that crisped so well.

*@fnaar

 

[Biff600]

Cook 'em in goose fat, they taste so much better than ones cooked in vegetable oil

 

[mjr]

(Confessions of "not a proper grown up" - I have never cooked roast potatoes)

And why would you, outside of set piece dinners like Christmas? Both Hassleback and Monk's potatoes are tastier, healthier and less faff.

 

[MontyVeda]

Two words: Aunt Bessie's

My mother's an excellent cook... nowt corden-blair mind... just proper food for northern folk; meat & three veg, corned beef hash, sausage chip and egg.
I always complimented her roast potatoes, but she never told me her secret until i found them in the freezer. There's more important things to do than faff about making proper roasties.

 

[Tin Pot]

My mother's an excellent cook... nowt corden-blair mind... just proper food for northern folk; meat & three veg, corned beef hash, sausage chip and egg.
I always complimented her roast potatoes, but she never told me her secret until i found them in the freezer. There's more important things to do than faff about making proper roasties.

<pain>

 

[mcshroom]

Thinking t through I think it was the oil.

They were in the oven for about fifteen before I put the oil in. They would have dried quite quickly - perhaps the oil crushing them keeps the moisture in?

Or boiled them too much.

They were a bit fluffy, but those were the "chuffed"* bits that crisped so well.

*@fnaar

I wouldn't put them in the oven dry, as yes it will dry the potatoes out. I put mine into preheated oil and then make sure they are covered before they get into the oven. I then turn them over and spoon some of the oil over them about half way through cooking. It works for me (and did today)