23-01-2018, 08:01 PM
21
Re: Roast Potatoes.
Hi Kev, I always use red potatoes such as Desiree for the perfect roast potatoes. And yes, I always precook them by peeling and steaming them. I always make sure they are all roughly the same size when I cut them into quarters before steaming them (large size potatoes). I never steam them until soft though, just for about 10 mins so the outsides are soft. I then give them a good shake to get lots of edges on them, ensure the beef dripping is piping hot, salt them and sprinkle with rosemary or thyme before throwing them in the oven dish. roast for 40 mins, turning them once after 20 mins. Have done them this way for decades and the fact that my roasties are the only veg that are NEVER left on plates says they are good enough for me the way they are done. .
24-01-2018, 09:03 AM
23
Re: Roast Potatoes.
Thank you all for your ideas. It makes my mouth water just reading them. Sweet potatoes. In the summer we grow Mangold in the garden and one of my favourite dishes is Mangold quiche. Instead of using pastry my wife lines the baking tray with slices of sweet potato. The sweet potato bakes brown and crispy on the edges. Very tasty and much heathier than pastry.
I don't always use Aunt Bessie but i do sometimes 
24-01-2018, 10:32 PM
27
Re: Roast Potatoes.
Originally Posted by Julie1962
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I steam the potatoes for ten minutes then rough them up a big by shaking them in the pan with a lid on, get the sides of the potatoes a bit rough and you get lovely crispy bits.I cook them in vegetable oil, sunflower preferably.
But as others have said it depends on the potato you start out with. I'm not a red fan, a floury White is fine.
I did make a terrible mistake once following seeing a chef on tv I covered my potatoes in semolina, crunchy ? Oh yes none of us could get a knife through them, we ended up having to fetch the mallet from the kitchen drawer and smashing them up. Much laughter but not the best roasties.
I saw that tip too, Jamie Oliver. A pox on him. Spuds came out like corkie balls.
These days I par boil them then shake them in the pan as usual but then spray them with that 1Cal oil before bunging them in a moderately hot oven. Also dry roast them with parsnips without par boiling - peeled and cut into decent sizes then into the oven in a roasting tin. Surprisingly nice.
28-01-2018, 12:33 AM
28
Re: Roast Potatoes.
Goose fat! Otherwise you will remain in the B list! (parboil too btw).Lidl sells £19.99 frozen geese - or did a few weeks ago. Use the Eastern Europe method - rub with LOADS of salt, chill for a day or two, then wash off the salt and roast - all the fat will come out.
The goose will feed about 4-5 people and is delicious. The fat will keep in the fridge for ages. This evening I used up the fat I got about mid December! The roast spuds were AMAZING! even though they were the wrong type of spud!)
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