first post in here, roast potatoes!!

[thehos]

just as im cooking the sunday roast thoughjt id share how i prepare my roasties, maris piper, boiled before hand left to cool and then chucked in the oven with olive oil, mmmm

feel free to add your own,

thats it, Allen

[fatboy b]

Ditto, though I give 'em a good shake in the saucepan when they're cool for extra-crispyness.

[craigjm]

combination of both of the above but cooked in goose fat when I am feeling extravagant, can't beat them.

[thehos]

+1 on goose fat, dont tell the wife tho

[0a]

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

[craigjm]

0a said:

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

both. What temperature are you roasting at?

[0a]

craigjm said:

0a said:

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

both. What temperature are you roasting at?

Gas mark 8, I think.

[Mr Pies]

I know he's a fat tongued annoying little tt, but I did this method for some on thursday night and they were bloody amazing.

http://www.youtube.com/watch?v=dsqODd789wI

[blueg33]

0a said:

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

Both, plus you are probably using too much oil/fat,

I tend to use just a couple of tablespoons of olive oil on a big baking sheet circa 18x12 inches. Heat the sheet with oil in the oven until its very hot, put the boiled (10 mins) potatoes onto the sheet and turn them so they are coated in oil.

Cook for an hour and half ish and half way through cooking turn them again.

They are always perfect

nb I tend to cut an average sized maris piper into 4 pieces

[Changedmyname]

Roasties in beef dripping.

Fried Slice.

[Skywalker]

thehos said:

+1 on goose fat, dont tell the wife tho

Another +1 on the Maris piper, pre boiled and cooled, shaken in the pan to get the fluffed up and then goose fat.
They went well with the leg of lamb this afternoon

[mattdaniels]

0a said:

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

Hotter oil. If the potatos are greasy then the oil was not hot enough.

Have a tray of oil at 240 on the top shelf of the oven, par boil the spuds until the outside is starting to break up, drain, lid on, shake the saucepan to rough them up, tray of oil from oven on to ring where spuds were boiling, spuds in to tray of oil and use a teaspoon to baste / toss them to get all the oil over them then straight back in the oven.

[Madness60]

Roast potatoes as a first post in here - brave, brave man!

I have a similar plan to most of the other posters but tempted by the brazen Nigella I sprinkle a spoon of semolina in to the pan when bashing them round to fluff up the edges, sounds weird but gives truly fantastic crispy roasties

[thehos]

well they turned out good.... again...ahhhhh, maybe even better cold?

followed some tips on gravy from this forum, glass of red wine added, bulls blood!!!

[Bill]

Skywalker said:

thehos said:

+1 on goose fat, dont tell the wife tho

Another +1 on the Maris piper, pre boiled and cooled, shaken in the pan to get the fluffed up and then goose fat.
They went well with the leg of lamb this afternoon

+however many...

Although I don't bother cooling them after a 5 minute parboil, I just let them steam dry over some heat. Straight into very hot fat and turned regularly for an hour or so, then drain the fat off and back in the oven while the meat rests. IME they brown better when the goose fat has been used a few times.

[LordGrover]

Where were you mate? You were missed.

[Bill]

We'd offloaded the kids for a wedding last weekend so we'd run out of favours Hopefully next year will be less of a mission. (If you fancy a run to the south coast you're always welcome...)

[Melman Giraffe]

0a said:

Mine have been ending up too fatty - like chips. Should I make the potatoes bigger or boil them for less time perhaps?

Oil not hot enough

[ScoobyDood]

Definitely use goose or duck fat - boil first (10 minutes) then drain and cool - Fluff the outside by agitating in pan or colander. Heat fat on hob and start the spuds on there basting well - Cook for 1hr 15m on 200 degrees.

Maris are good, I used purple potatoes (£1 a bag in Sains at the mo) which have a superb earthy taste

[Dapster]

.... and 10 mins before touchdown throw into the tray, 2 or 3 cloves of grated garlic, a sprinkle of dried mixed herbs and lots of rock salt. Quick toss and then back in.