Aunt Bessies for Christmas dinner
Discussion
Will be trying this roast potato method at the weekend as a pre-Christmas trial - parboiling with some bicarb in the water. http://www.seriouseats.com/recipes/2016/12/the-bes...
Piersman2 said:
ETA - the AB's roat potatoes need to go in way, way longer than it says on the pack, about an hour, with regularly turning and basting to get them witha thin crispy shell and not much more than mash inside. Mmmm... getting hungry now.
Errrrr..... Barring the preboil (10 mins) that's pretty much the same as 'real' roasties.Bill said:
FiF said:
... YP with maple syrup.
Wrong wrong wrong!And yet, so right. Why didn't I think of that?
Roast potatoes - has to be goose fat and, love him or loathe him, Jamie Oliver has a great recipe using garlic and red wine vinegar. They were superb!
OP: I think the dilemma is getting the balance between cooking the 'best' meal all year, in which case you probably wouldn't go the Aunt Bessie route, and enjoying all the other mayhem that the day brings. I'd focus on what would give me the biggest buzz - enjoying the mayhem or serving up the most impressive meal you can and pleasing your guests that way. A friend of mine has 20+ people over for Christmas every year. OK, people bring stuff and help out to a degree, but he gets his kick out of being a host and 'caterer' for the day. He is knackered by the evening though!
I presume the OP is talking about the "new" AB roasties? I got a pack free with my nectar points, so gave them a go last night.
God they are like crack! for pre-prepared spuds they came out lovely golden and crisp and tasted awesome.
I will stick to the traditional method as some have described for the weekend roast, but for a midweek treat they were great!
God they are like crack! for pre-prepared spuds they came out lovely golden and crisp and tasted awesome.
I will stick to the traditional method as some have described for the weekend roast, but for a midweek treat they were great!
FredAstaire said:
Roast potatos arent difficult. And most people see the roast potatos as the star attraction of the roast dinner, so I definelty wouldnt use frozen for that part.
Probably would use shop bought yorkshire puddings as mine turn out rubbish most times.
Has Dan Quayle stolen the 'e' from your spuds ?Probably would use shop bought yorkshire puddings as mine turn out rubbish most times.
FredAstaire said:
i'm an avowed carnivore, but absolutely the best bit of the dinner is the roast potato.
Agreed, and they must be the right kind of potato, and very very crispy on the outside. My wife cooks a brilliant roast potato, but I'm thinking of having a go at the perfect spud using some if the triple cooked chip method.adsk said:
Will be trying this roast potato method at the weekend as a pre-Christmas trial - parboiling with some bicarb in the water. http://www.seriouseats.com/recipes/2016/12/the-bes...
Please test this asap, and post up the results ! They look very tasty. Get to it please. Aunt Bessies? I even frown on this during the year! Always like to make my own Yorkshire puds, they're the crowning glory on a plate of Sunday lunch, and should be nurtured and developed according to taste.
My recipe is 100g flour, 3 eggs, 1/2 pint of milk, pinch of salt. Whisked and left to sit for a bit. Olive oil in the tray, heated til its very hot, oven up to 230c. Put in the puds for 20 mins, then turn the oven down to 160c. At that point, the oven should be ok to open but prefer to keep it closed up until 25 mins when they should be nice and crispy on the outside, but still fluffy without being gooey inside.
I don't do roast potatoes that often though, so may be tempted to try these new ones, but i'll still be doing my own in goose fat for Christmas.
My recipe is 100g flour, 3 eggs, 1/2 pint of milk, pinch of salt. Whisked and left to sit for a bit. Olive oil in the tray, heated til its very hot, oven up to 230c. Put in the puds for 20 mins, then turn the oven down to 160c. At that point, the oven should be ok to open but prefer to keep it closed up until 25 mins when they should be nice and crispy on the outside, but still fluffy without being gooey inside.
I don't do roast potatoes that often though, so may be tempted to try these new ones, but i'll still be doing my own in goose fat for Christmas.
Piersman2 said:
ETA - the AB's roat potatoes need to go in way, way longer than it says on the pack, about an hour, with regularly turning and basting to get them witha thin crispy shell and not much more than mash inside. Mmmm... getting hungry now.
May as well cook your own from scratch then!!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff