richardg
Admonishtrator
Yah BooOlive oil for roast spuds is just no.
Yah BooOlive oil for roast spuds is just no.
To all you olive oil doubters...Michael Caine is in the know.
https://www.dailymail.co.uk/femail/...-Caine-knows-secret-perfect-roast-potato.html
Wrong...wrong.despite waving the labour banner, you are clearly a Tory (*ail reader)
oh and M. Caine knows b**locks about roasties
Jersey spud size. Smallish
Did you ever try roasties with olive oil?
even coconut oil (quite good actually)
Type of oil is not that important,
20 mins? How hot is your oven?Fool proof way. Firstly cut the potatoes so they have sharp edges, medium in size. Use a steamer to part cook for 10 minutes, this gives a dryer potato. Shake them a little in the steamer basket once done to ruffle the edges slightly.
Heat the oil in a 2 inch deep dish for 5 minutes. Keep oil sizzling on hob, add part cooked potatoes in batches, ensure an even coating of oil.
Place back in oven for approx 20 minutes until coloured & crisp.
Type of oil is not that important, potatoes should not be too small.
Why a thin tray?I'm roasting tatties as we speak, but use rapeseed oil or goose fat. Maris Pipers not very big, 45 mins at 180, sharp edges which crisp up nicely and thin tray.
Why a thin tray?
No. I don't get why it makes a difference. Enlighten me.Come on Rich, are you just pretending to be daft?