Re: Roast Potatoes.

The three men in my life all cook better than me ! But aunt Bessie is a bit of a saint her stuffing balls aren't too bad either I keep a pack in the freezer to chuck into various dishes, and her yorkies are lovely.

Re: Roast Potatoes.

I go for the par boil and leave till cold and dry method

I use Marie pipers or roosters, normal whites just have no structure or taste

I cut them all roughly the same size, then nuke them for 10 mins, tip in a colender to dry with a tea towel over the top

Then cook in very hot sunflower oil, or groundnut ( preferable as it doesn't burn so easily) in a hot oven, at least 240

I do love my roasties, eat them with any meal over mash or boiled

Re: Roast Potatoes.

I always coat them with a little canola oil and roast them with carrot rounds alongside either chicken or pork turning them once or twice.

Only one dish to clean is a bonus.

Re: Roast Potatoes.

Try addding an onion and some parsnips to the dish too Lee darlin'. The Onions caramelise and help brown the potatoes, parsnips and carrots - roast tatties and parsnips - fabulous!!!

Re: Roast Potatoes.

The perfect roast potato has been in the news recently. It seems it's all to do with how we cut them in the first place.

http://www.dailymail.co.uk/sciencete...st-potato.html

Re: Roast Potatoes.

UJ, I like your idea for more additions. Will do next time.

Re: Roast Potatoes.

When I do roast vegies I like to add a couple of pieces of sweet potato seeing as my wife loves to eat it. I'm looking forward to trying out these ideas for the potatoes.

Re: Roast Potatoes.

We have those a lot Kev. They get a bit burnt sometimes because they cook a lot quicker than normal potatoes but I quite like that to be honest.

Re: Roast Potatoes.

Best about sweet potatoes is they aren't actually a spud so are classed as one of your 5 a day.

A very yummy one

Re: Roast Potatoes.

I pad boil, and more often than not, add semolina powder, after giving them a bit of GBH! I do like this added ingredient. As I don’t cook joints of meat I don’t get the flavouring, so just use veg oil, or occasionally lard.