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

How do you make the best roast potato?

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By *nfieldishCouple
over a year ago

Enfield

Best versus ease...talk to ur aunt Bessie......x

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By *empting Devil.Woman
over a year ago

Sheffield

Par boil for about 7 mins.

Drain and leave in colander till steam stops rising.

Pre heat tray in oven and add fat - goose fat, duck fat or lard get best results but oil will do. You want it so hot it shimmers but no blue fug in the kitchen.

Put pan lid over potatoes and give them a shake to roughen the surface (lots of crispy bits)

Tip into hot fat, careful of splashback, and roll in fat to coat. If there is a pool of fat after they've been added drain it off or they'll steam not roast.

Return to oven till golden and crispy. This can take nearly an hour. Oven temp should be around gas mark 7-8 but all depends on your oven.

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By *empting Devil.Woman
over a year ago

Sheffield

Oh, and a scattering of salt when you turn them halfway through - wait till they've begun to crisp before you turn them or they'll break up.

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By *issHottieBottieWoman
over a year ago

Kent


"Par boil for about 7 mins.

Drain and leave in colander till steam stops rising.

Pre heat tray in oven and add fat - goose fat, duck fat or lard get best results but oil will do. You want it so hot it shimmers but no blue fug in the kitchen.

Put pan lid over potatoes and give them a shake to roughen the surface (lots of crispy bits)

Tip into hot fat, careful of splashback, and roll in fat to coat. If there is a pool of fat after they've been added drain it off or they'll steam not roast.

Return to oven till golden and crispy. This can take nearly an hour. Oven temp should be around gas mark 7-8 but all depends on your oven."

This!!!!

Saved me typing it all xx

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By *nfieldishCouple
over a year ago

Enfield


"Par boil for about 7 mins.

Drain and leave in colander till steam stops rising.

Pre heat tray in oven and add fat - goose fat, duck fat or lard get best results but oil will do. You want it so hot it shimmers but no blue fug in the kitchen.

Put pan lid over potatoes and give them a shake to roughen the surface (lots of crispy bits)

Tip into hot fat, careful of splashback, and roll in fat to coat. If there is a pool of fat after they've been added drain it off or they'll steam not roast.

Return to oven till golden and crispy. This can take nearly an hour. Oven temp should be around gas mark 7-8 but all depends on your oven.

This!!!!

Saved me typing it all xx "

Yah...like u knew...!!

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By *empting Devil.Woman
over a year ago

Sheffield

And the secret to yorkies is an extra egg.

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By *ittle Minx 73Woman
over a year ago

South Suffolk

Forget the long winded answers. Simply part boil, then baste with oil using a brush, lay on baking tray and roast for an hour or so, simples xxx

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