Which are the best potatos for roasting?

[User169]

King Edwards or Bintje. Both give you a crunchy outside and a fluffy interior.

Preferably done in goose fat or duck fat or beef dripping.

A small what?

 

[Fnaar]

I thought this was a brain-teaser

 

[TVC]

King Edwards, Romano, Desiree for me. And reluctantly, those Rooster things (branded potatoes, FFS!). Goose/Duck fat, beef dripping, lard. In that order of preference. And don't forget to rough up the spuds after par-boiling and put them into very hot fat .

I believe the correct term is to 'Chuff your spuds'. Also, after the boiling leave them for 5 mins to stop steaming before you chuff them, this adds to the crispiness.

 

[betty swollocks]

par boil them in water infused with this, or dust with before shoving them in the oven:YUMMY

 

[TVC]

par boil them in water infused with this, or dust with before shoving them in the oven:YUMMY

A lot of things benefit from the addition of a spoon of that, I have even been known to drink it.

 

[TVC]

Fnaar! Fnaar!

I wonder if that's how Chuffy got his name, because he was always chuffing with his spuds?

 

[swee'pea99]

King Edwards, Romano, Desiree for me. And reluctantly, those Rooster things (branded potatoes, FFS!). Goose/Duck fat, beef dripping, lard. In that order of preference. And don't forget to rough up the spuds after par-boiling and put them into very hot fat .

+1

 

[XmisterIS]

I'll have a go at chuffing mine in marigold and oil when XmissusIS comes round tomorrow!

I'll have to use olive oil or veg oil though because she is a vegetarian.

 

[theclaud]

Actually, sunflower oil's not bad at all. I don't ever use olive oil as it doesn't like being heated to 200 c, which is what I do my roasties at.

Groundnut oil can also do high temperatures, and I think the flavour's better.

 

[betty swollocks]

A lot of things benefit from the addition of a spoon of that, I have even been known to drink it.

Absolutely and me too!

 

[Paulus]

Aunt Bessie's every time!

Not quite a potato variety are they?


King Edwards are the spud of choice for decent roasties.

 

[Fnaar]

Fnaar! Fnaar!

I'm often to be found chuffing mine!

 

[Arch]

God, I'm hungry now, and not a potato in the house....

 

[Fab Foodie]

King Edwards or Bintje. Both give you a crunchy outside and a fluffy interior.

Preferably done in goose fat or duck fat or beef dripping.

Well said that man.

 

[Fab Foodie]

Actually, sunflower oil's not bad at all. I don't ever use olive oil as it doesn't like being heated to 200 c, which is what I do my roasties at.

Rapeseed's even better IMO.