Best potato for roasting
Discussion
I use maris pipers. I peel, size and then soak in hot water for a bit while I boil a massive pan of very salty water. I soak in hot to help remove a bit of starch but also to help reduce the thermal shock to the pan of water helping to keep it on the boil!
Add and boil for a few minutes then out and allow to dry. Fluff a bit then roll around in hot veg oil before roasting at 200 for an hour,
Add and boil for a few minutes then out and allow to dry. Fluff a bit then roll around in hot veg oil before roasting at 200 for an hour,
AndyHCZ said:
Hot oil/fat is the secret - you almost want to deep fry the outside of them.
I boil them for about 5-7 minutes first, drain (use the steam to dry them), give them a good shake in the pan with the lid on to fluff them up, salt + pepper and then straight into boiling hot oil/goose fat.
+1I boil them for about 5-7 minutes first, drain (use the steam to dry them), give them a good shake in the pan with the lid on to fluff them up, salt + pepper and then straight into boiling hot oil/goose fat.
Dear D,
another vote for King Teds from me - best combination of flavour & texture.
Maris Piper are probably consistently better texture but they don't have the flavour of the Teds.
Method:
Parboil 5 mins. Shake 'em a bit to fluff the edges <insert obligatory Carry On snigger here>.
Into, as an earlier poster said, fat hotter than Pompeii High Street.
Turn well to coat the spuds.
Enhancements:
Beef dripping, goose fat or plain old lard instead of oil add even more yumminess.
A couple of bits of smoked streaky in with the spuds if you've just got vegetable oil.
A sprinkling of dried mixed herbs for summat different,
regards,
Jet
another vote for King Teds from me - best combination of flavour & texture.
Maris Piper are probably consistently better texture but they don't have the flavour of the Teds.
Method:
Parboil 5 mins. Shake 'em a bit to fluff the edges <insert obligatory Carry On snigger here>.
Into, as an earlier poster said, fat hotter than Pompeii High Street.
Turn well to coat the spuds.
Enhancements:
Beef dripping, goose fat or plain old lard instead of oil add even more yumminess.
A couple of bits of smoked streaky in with the spuds if you've just got vegetable oil.
A sprinkling of dried mixed herbs for summat different,
regards,
Jet
Big Al. said:
IMHO
King Edward or Maris Piper
I'd agree. King Ed first, then MP.King Edward or Maris Piper
Strangely, I discovered from a greengrocer that not all Maris Pipers are created equal. I went to buy some to make chips and I was asked if I wanted Scottish or English. Naturally, I answered Scottish
He asked me what I wanted them for and when I said chips, he told me English ones made better chips! So I bought a kilo of both and did a comparison. It pains me to confirm that the English ones did indeed make better chips
Fluffier inside, crispier outside.
Sharted said:
Try soaking par boiled spuds in cold oil then roast, taken from Michael Caine.
The secret of a perfect roast potato? Not a lot of people know that (but Michael Caine does)Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff