Photo of your dinner (vol 2)
Discussion
tedmus said:
It looks delicious. We've been using the TK method of making roasties lately, what do you reckon to it?
I tend to par boil and fluff but I can see his method working as well if not better. I do think beef dripping gives a better crunch than veg oil though. What do you think?
desolate said:
I prefer to boil pretty thoroughly and roast for less time (goose fat or dripping defintitey preferable), rather than par boil.
I also cut the potatoes to different sizes so you get plenty of different textures - some that are very very crispy and some less so.
Boil from cold and remove as soon as the water boils. Drain. Throw into a bag of flour and shake about. Goose fat- bloody awesome I fluff them up but shaking the pot before flouringI also cut the potatoes to different sizes so you get plenty of different textures - some that are very very crispy and some less so.
Burwood said:
Boil from cold and remove as soon as the water boils. Drain. Throw into a bag of flour and shake about. Goose fat- bloody awesome I fluff them up but shaking the pot before flouring
That doesn't get them soft enough for the sophisticated, non-bog trotting members of the family. We like ours melty and crispy.Those of us who are the potato faced members will eat them any way.
I regularly get asked for new, mashed and roast and if there isn't lots left over for supper then I am in the dog house.
cheddar said:
No it needs crispy chicken skin. For potatoes this is from serious eats
http://www.seriouseats.com/recipes/2016/12/the-bes...
First rule of roast potatoes is not letting your guests chatter or go to the toilet whilst the potatoes go all cold and past their best.
Edited by Gandahar on Sunday 22 January 22:16
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