Roast potatoes

[richardg]

Cut small, part boil, soak in a bag with olive oil for half an hour, then blast at full power in the oven until crispy brown.

Job done.

 

[gintonic]

goose fat

par boil?

 

[richardg]

goose fat

Posh git

Parboiling means you only need to worry that they are crispy on the outside. The inside will be fluffy and awesome.

 

[Stunsworth]

Goose fat here too.

When I were a lad olive oil was bought from Boots and used to unclog earwax.

 

[blossomchris]

^^^ not tried the op way, looks interesting

How small you cutting thee spuds, diced size or larger?

Bloss

 

[blossomchris]

When I were a lad olive oil was bought from Boots and used to unclog earwax.

We use olive oil for cooking after we have done our ears, you are missing a lot of flavour,if you do not mind me saying

Bloss

 

[Marchbanks]

This is what you want. On special offer at the moment.

Although I picked mine up in the post-Christmas clearance at Tesco last year. About 75p I think. Still a year to go on the best before date too.

 

[richardg]

^^^ not tried the op way, looks interesting

How small you cutting thee spuds, diced size or larger?

Bloss

Jersey spud size. Smallish, not tiny.

 

[richardg]

This is what you want. On special offer at the moment.

Price on that....

 

[Marchbanks]

Price on that....

Pardon?

 

[molee]

Potato variety is the crucial factor. There is no point hoping for a fluffy interior if you use a waxy or soapy spud. In order of 'flouryness'- Golden Wonder, Kerr's Pink, King Edward then Maris Piper.

 

[gintonic]

Price on that....

Goose fat in tesco? £1.50 for 320g, compared to cheapo olive oil at £1.50 per 250ml

 

[ff1d1l]

Maris piper
Peel, halve or quarter
Parboil
Score surface with parallel lines with a fork. Or drain and give a good shake in the pan with the lid on to roughen surface.
Brush with oil, and stand in oil, the worse the oil is for you the better they will taste, so goose grease, yes, organic olive oil no.

 

[garyi]

Olive oil for roast spuds is just no.

 

[eternumviti]

I use a mixture of goose fat and Grand Cru Essex rapeseed oil.

 

[gintonic]

Olive oil for roast spuds is just no.

agree, but good for saute or chips

 

[gintonic]

Grand Cru Essex rapeseed oil.

makes great mayo, better than olive oil for certain dishes

 

[Copperjacket]

Hasselback cut the potatoes then cook in your favourite fat.

 

[richardg]

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

 

[kennyh]

I'm prepping ours now for tonight. Just slightly more than part boil, leave in pan until a glug of oil is sizzling in roasting tray, shake pan to rough up edges of softening spuds and put in to oil.

I hate them going too brown, light golden with mash like innards is what I aim for.

We are using Wilja from the farm behind us tonight. It's been Maris Piper until this very weekend.