Roast potatoes
 

After a year of living in Ontario I still haven't found a local potato that roasts perfectly. Yukon Golds have been disappointing. I'm using exactly the same technique that I used with King Edwards for years but they don't seem to be as fluffy or tasty!

Anyone got any tips for adapting the normal technique, or for different varieties to try? Want to make sure I get it sorted by Christmas as my parents are visiting from England.

Thanks!

Re: Roast potatoes
 

I use Russets and you can also try German butter, but I haven't had much success. They are closest to the roast potatoes I had in England.

Good luck
Ruby

Re: Roast potatoes
 

Russet potatoes.

Par boil, bruise and roast.

Don't store your spuds in the fridge. Makes them go darker colour when you cook them - starch turns to sugars faster.

Re: Roast potatoes
 

(because Aunt Bessie hasn't got her Visa yet)

Re: Roast potatoes
 

Red skin ones are the best for roasting - or thats what I've found anyway.

Re: Roast potatoes
 

I always use PEI white potatoes and they come out crispy and brown every time, though I usually whack the oven temperature up for the last 15 minutes.

:)

Re: Roast potatoes
 

I mainly use reds but everything seems to work. Not keen on Russets.

I find no need to parboil. Stick 'em in a ziplock bag with oil (I use extra virgin) and roast them on a flat tray. Perfect every time.

Re: Roast potatoes
 

Doesn't the ziplock melt? :p

My gf gets mad at me because I always say her roast potatoes aren't like my mums. She has taken it as a challenge now I think.

Re: Roast potatoes
 

You need to attend the course "How to Handle a Woman 101".

Re: Roast potatoes
 

I don't know.. her roast potatoes have definitely been improving.. :)

Re: Roast potatoes
 

I have to agree with the consensus of russets. Still haven't got them quite as my mum makes them, but that's a given! I've just settled to get used to my own new standard of good roast spuds (so long as they're slathered in Bisto, I'm happy)! :)

Re: Roast potatoes
 

The best I've found are smallish yellow potatoes with red spots. I don't the name of them but my roasties turn out lovely.

Edited to note: I've just looked on the bag and it says they're White Potatoes, although they have the red bits on the outside. :confused:

Re: Roast potatoes
 

Good point. :o

Re: Roast potatoes
 

use lard or better yet duck or goose fat to roast, olive oil will make roasts so soft and soggy

Re: Roast potatoes
 

I must be doing something wrong. Mine don't. They're perfect. :)

Maybe that's where they don't need parboiling. :unsure: