Roast Potatoes Question...
Discussion
I love me a good roast tattie. I normally use Goose Fat, however I live in the arseend of nowhere, and I am not sure I can get it here. I can get Pork Fat.
So, what other alternative fats will give me taste/cripsyness?
Or how can I get the cripsiness/ flavour without using fat.
I have read simply parboiling, toss in some seasoning and cover in oil will also achieve the same result? Has anyone tried this?
So, what other alternative fats will give me taste/cripsyness?
Or how can I get the cripsiness/ flavour without using fat.
I have read simply parboiling, toss in some seasoning and cover in oil will also achieve the same result? Has anyone tried this?
Goose fat is just a marketing success; lard (pork fat) or dripping give equally good results (some think better - me included!). Use some good spuds - Maris Pipers or King Edwards are some of the best, par boil for five minutes or so, drain, put a bit of flour and a pinch of salt into the pan, give them a good shake to bash 'em about a bit and coat in the flour and salt, place into the hot fat, baste thoroughly, cook until they look right and enjoy!
Only ever done them in veg oil, everyone we've had round holds my roasties up as fine examples of the breed.
As you say, parboil the spuds, while your roasting tin goes in the pre heated oven to heat your oil up. Anywhere between 180-200 degrees C should get the job done
Give it plenty of time to get up to temp. When you take the tin out, chuck a decent amount of salt in the hot oil prior to adding the potatoes.
Drain the boiled potatoes, then put the lid on the pan and give it an almighty shake. This should give the potatoes a roughed up appearance. This is important, these fluffy bits will turn into the incredible crispy, salty crust on each spud.
Put the tatties in the oil, giving each one a turn or two to coat in the oil and salt. They should sizzle if the oil is at the right temp.
Back in the oven for about an hour/hour and a quarter.
Never let me down yet.
As you say, parboil the spuds, while your roasting tin goes in the pre heated oven to heat your oil up. Anywhere between 180-200 degrees C should get the job done
Give it plenty of time to get up to temp. When you take the tin out, chuck a decent amount of salt in the hot oil prior to adding the potatoes.
Drain the boiled potatoes, then put the lid on the pan and give it an almighty shake. This should give the potatoes a roughed up appearance. This is important, these fluffy bits will turn into the incredible crispy, salty crust on each spud.
Put the tatties in the oil, giving each one a turn or two to coat in the oil and salt. They should sizzle if the oil is at the right temp.
Back in the oven for about an hour/hour and a quarter.
Never let me down yet.
I make what I've always known as 'Sydney Opera House Potatoes', but I since discover are properly called 'Hasselback Potatoes':
Peel and halve floury potatoes.
Cut slots in them about 5mm apart about 3/4 of the way through their thickness.
Bung a tablespoon (or more) of goose fat (or butter) in an oven pan and let it melt.
Toss the potatoes in this and season.
Roast in a medium/hot oven, turning frequently, until the potatoes are golden brown all over and crispy.
Peel and halve floury potatoes.
Cut slots in them about 5mm apart about 3/4 of the way through their thickness.
Bung a tablespoon (or more) of goose fat (or butter) in an oven pan and let it melt.
Toss the potatoes in this and season.
Roast in a medium/hot oven, turning frequently, until the potatoes are golden brown all over and crispy.
Heff said:
Stupid question, but when you say parboil, how long would you recommend?
Depends on a few factors, type of potato, how big you've cut them up.But about the 10-15 minute mark.
Remember, you aren't trying to cook them at this point, just loosen up the outside few millimetres enough to get it fluffy.
The best way to get them right is practise, so have a few trial runs, don't wait for your next big roast dinner!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff