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Roast potatoes

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By *yron69 OP   Man
over a year ago

Fareham

How do you do yours?

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By (user no longer on site)
over a year ago

Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle

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By *yron69 OP   Man
over a year ago

Fareham


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle "

Technically fried potatoes? But sounds good. Which oil?

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By (user no longer on site)
over a year ago


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle

Technically fried potatoes? But sounds good. Which oil?"

Basically yes but in a roast tin so deffo roast spuds

Regular sunflower oil but at Xmas I use goose fat

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By *nked_kittenWoman
over a year ago

Ankh Morpork


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle "

Same. Bake on high till all crunchy and mmmmm

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By (user no longer on site)
over a year ago


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle

Same. Bake on high till all crunchy and mmmmm"

perfik

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By *ardAndFun321Man
over a year ago

Basingstoke

Coat mine in semolina before roasting ... nice and crunchy roasties

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By *yron69 OP   Man
over a year ago

Fareham

Tom Kerridge recommends vegetable oil so you taste the spud not the oil. I flip between veggie oil, goose or duck fat and sometimes beef dripping if I roast beef.

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By (user no longer on site)
over a year ago

Boil for 10 mins,

dry in colinder shake & fluff up with butter rosemary & thyme & salt,

Leave 2hours (or overnight) in a coolplace still in the colander,

Pre heat a baking tray 190° with goose fat,

Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden

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By (user no longer on site)
over a year ago

Only ever preboil on full heat for a few minutes. Definitely not until soft. Once drained toss with butter to give good fat coating to help crisping. I never pre heat oil, it's roasting, not frying.

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By (user no longer on site)
over a year ago


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle "

Just like this

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By (user no longer on site)
over a year ago


"Boil for 10 mins,

dry in colinder shake & fluff up with butter rosemary & thyme & salt,

Leave 2hours (or overnight) in a coolplace still in the colander,

Pre heat a baking tray 190° with goose fat,

Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden

"

Mouth is watering

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By (user no longer on site)
over a year ago


"Only ever preboil on full heat for a few minutes. Definitely not until soft. Once drained toss with butter to give good fat coating to help crisping. I never pre heat oil, it's roasting, not frying."

It’s roasting as it’s in a roasting tin inside the oven and not in a frying pan or deep fryer

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By *agneto.Man
over a year ago

Bham

Parboil. That's the riskiest bit. Usually about 10 mins. Hot goose fat, turn to coat. Whack in oven.

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By (user no longer on site)
over a year ago


"Boil for 10 mins,

dry in colinder shake & fluff up with butter rosemary & thyme & salt,

Leave 2hours (or overnight) in a coolplace still in the colander,

Pre heat a baking tray 190° with goose fat,

Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden

"

I do very similar, except veg oil not goose fat, and I throw some garlic in there too

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By *2000ManMan
over a year ago

Worthing

The quick way. Microwave steamer for 6.5 minutes. Put on metal tray (oil smear to stop sticking) and 190c on microwave fan oven function for 10 minutes. Turn over and another 10 minutes. Not the best but does the job. I also do the 'proper' way as mentioned in an earlier post if guests expected!

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By *yron69 OP   Man
over a year ago

Fareham

Don’t forget the potatoes variety peeps. Very important.

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By *sland_TMan
over a year ago

london

[Removed by poster at 24/10/21 12:40:38]

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By *sland_TMan
over a year ago

london


"How do you do yours?"

Parboil my potatoes until almost cooked; Drain of the water using a colander, then shake in the colander until the outsides are roughened.

Dazzle cooking oil & herbs on them, then Chuck them in the oven.

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By (user no longer on site)
over a year ago


"Boil for 10 mins,

dry in colinder shake & fluff up with butter rosemary & thyme & salt,

Leave 2hours (or overnight) in a coolplace still in the colander,

Pre heat a baking tray 190° with goose fat,

Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden

I do very similar, except veg oil not goose fat, and I throw some garlic in there too "

Ahhh yes never forget the garlic cloves

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By (user no longer on site)
over a year ago

De-skin

Cut into size

Boil till cooked

Drain the water

Cover in a generous amount of butter

Put in oven till butter hardens

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By (user no longer on site)
over a year ago

Perfectly

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By (user no longer on site)
over a year ago

Par boil, 10mins ish.

Drain and shake.

Chuck in a roasting dish with hot vegetable oil or goose fat at Christmas along with Rosemary and garlic.

Roast for half hour ish or until done.

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By *immyinreadingMan
over a year ago

henley on thames


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle "

When you throw them into the colander, dust them with flour, adds to the crunchiness.

And get the oil VERY hot

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By *inky Biscuit DunkerMan
over a year ago

Gloucestershire


"How do you do yours?

Parboil my potatoes until almost cooked; Drain of the water using a colander, then shake in the colander until the outsides are roughened.

Dazzle cooking oil & herbs on them, then Chuck them in the oven.

"

Herbs really add to the taste of roasters

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By (user no longer on site)
over a year ago

They're fiddly, but when I'm in the mood, I make hasselback style roasties with rosemary and garlic. Most scrumptious

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By (user no longer on site)
over a year ago

Peel and parboil for 10 mins. Drain and fluff them by putting a lid on the pan and shaking them. Into the roasting tray which is full of goose fat that’s been heating in the oven. Tiny sprinkle of plain flower then into the oven and turning every 20 mins for even crispage.

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By *estcountryDadBodMan
over a year ago

Exeter

Kinda just want a massive bowl of roasties now

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By (user no longer on site)
over a year ago


"Boil for 10 mins,

dry in colinder shake & fluff up with butter rosemary & thyme & salt,

Leave 2hours (or overnight) in a coolplace still in the colander,

Pre heat a baking tray 190° with goose fat,

Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden

Mouth is watering "

I agree and even more so if you were serving them up

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By *ikAshCouple
over a year ago

London


"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally

Kronchy on the outside and fluffy in the middle "

Fairly similar to mine, but I use butter… buttery roast potatoes… yum, yum, yum x

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By (user no longer on site)
over a year ago

I walk up to the bar and order them.

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By *oudLoutishLoverWoman
over a year ago

Colchester

I cover mine in semolina or polenta. Keeps the crusts crunchy!

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By *yron69 OP   Man
over a year ago

Fareham


"I cover mine in semolina or polenta. Keeps the crusts crunchy!"

Very Nigella x Are you sisters per chance?

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By *oudLoutishLoverWoman
over a year ago

Colchester

Not Jewish, or a millionaire, last time I checked. I wish!

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By *yron69 OP   Man
over a year ago

Fareham


"Not Jewish, or a millionaire, last time I checked. I wish!"

Beautiful though x

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By *oudLoutishLoverWoman
over a year ago

Colchester

Bless you. Xxx

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By *oachman 9CoolMan
over a year ago

derby

Roast potatoes makes my mouth water just thinking about them..

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By *reamblueMan
over a year ago

London

Aunt Bessie [takes cover from roast dinner purists]

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By (user no longer on site)
over a year ago

Start by getting the right potato

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

Par boil, then whack em in the oven smothered in goose fat

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By (user no longer on site)
over a year ago

Coated in goats fat (if got it) or olive oil with sprigs of Rosemary.

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"Don’t forget the potatoes variety peeps. Very important."

I generally use red skinned ones

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By (user no longer on site)
over a year ago


"Don’t forget the potatoes variety peeps. Very important.

I generally use red skinned ones "

Desiree are very good.

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By (user no longer on site)
over a year ago

Boil for 3 to 5 minutes, drain and let steam for a few minutes, then shake the pan to ruffle up the edges then into hot beef dripping in a roasting tray, 180cfan, turning and basting every 15 mins until desired cromchiness is achieved. Rawr.

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By *mily36CWoman
over a year ago

Bedford (or anywhere beginning with B..!?)


"Boil for 3 to 5 minutes, drain and let steam for a few minutes, then shake the pan to ruffle up the edges then into hot beef dripping in a roasting tray, 180cfan, turning and basting every 15 mins until desired cromchiness is achieved. Rawr. "

This ^^ ...with a few twists of salt ...apparently salt is now naughty

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By *imbo59seMan
over a year ago

North Norfolk area

An ex Irish Guardsman told me, years ago, that they cover them in marmite during the roasting...... It's different. Not bad, but definitely different!

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By (user no longer on site)
over a year ago

Open a packet.
"How do you do yours?"

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By *ance_With_MeMan
over a year ago

Cheshire

Boil til soft. Sprinkle with flour to make them crispy, and season. Pour over some oil and bake in the oven. Perfection.

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