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Re: Roast potatoes
Originally Posted by BristolUK
(Post 10985293)
I must be doing something wrong. Mine don't. They're perfect. :)
Maybe that's where they don't need parboiling. :unsure: and Once you've used duck fat you'll never go back :D |
Re: Roast potatoes
I want some roast potatoes now. :(
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Re: Roast potatoes
Another vote for russet
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Re: Roast potatoes
Originally Posted by London2Trono
(Post 10984317)
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
Originally Posted by London2Trono
(Post 10984317)
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
Originally Posted by dgagitw
(Post 10986084)
I find the trick is to boil whatever type of potato you use in salty water first. The more crumbly and soft you can get the outside without the whole thing collapsing, the better. Also, roast in a lot of oil. I've not found any local potato variety that works as well as a Maris Piper though.
The sound and smell of roasting reminds me of Sunday mornings (in the UK) when I was young(er) listening to 'two way family favourites' on the radio while the dinner was cooking.. :p |
Re: Roast potatoes
Originally Posted by MikeUK
(Post 10985308)
Its do-able with oils, but the richer fats will do a nicer job....
and Once you've used duck fat you'll never go back :D |
Re: Roast potatoes
Originally Posted by Blossom23
(Post 10986403)
And after draining off the salty water ... putting the pan back on the stove to 'dry off' and 'fluff up' the spuds before placing them ... while they're still hot into really hot oil (not olive though .. it doesn't work well at high temps.) and after making sure the spuds are throughly covered in oil... sprinkling them with some coarse salt before roasting them in a good hot oven... ;)
The sound and smell of roasting reminds me of Sunday mornings (in the UK) when I was young(er) listening to 'two way family favourites' on the radio while the dinner was cooking.. :p |
Re: Roast potatoes
Originally Posted by Siouxie
(Post 10986414)
For me it was 'Round the Horn' and 'Hancocks half hour' :D
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Re: Roast potatoes
Originally Posted by Siouxie
(Post 10986414)
For me it was 'Round the Horn', 'The Goon Show' and 'Hancocks Half Hour' :D
Originally Posted by Blossom23
(Post 10986424)
OMG ... how could I have overlooked those ... :lol: Especially when you look at the quote below my posts
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Re: Roast potatoes
Originally Posted by Oink
(Post 10986405)
Gulp. :o
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Re: Roast potatoes
Originally Posted by bats
(Post 10986752)
Are you thinking what i am thinking?
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Re: Roast potatoes
Originally Posted by Oink
(Post 10986759)
I hope not. :blink:
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Re: Roast potatoes
Coconut oil has a higher burn point. That might be good to try. I bet it would make them crispy.
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Re: Roast potatoes
I haven't had a problem roasting ANY potatoes since I started saving the bacon fat and using that to cook the potatoes. Just have to make sure the fat is sizzling before you put the potatoes in. Oh and I don't par boil them either anymore.
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