FabSwingers.com forum: Roast potatoes

By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

I'm cooking a roast I've par boiled my potatoes whilst heating my goose fat. How do you do yours?

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By *ceKweenWoman
15 weeks ago

Bolton

Exactly the same 👍 (king Edward potatoes)

Delicious

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By *rSircumsizedMan
15 weeks ago

Risca

Pour them out of the Aunt Bessie bag onto a baking tray, and pop in the oven for 30 mins.

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"Pour them out of the Aunt Bessie bag onto a baking tray, and pop in the oven for 30 mins."

Mate really!!!

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By *riar BelisseWoman
15 weeks ago

On Holibobs

"Pour them out of the Aunt Bessie bag onto a baking tray, and pop in the oven for 30 mins."

Same

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By *elix SightedMan
15 weeks ago

Cloud 8

I always give them a fluff shake in the pan before putting them in the roasting tin. That creates a crispier outside

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By *rSircumsizedMan
15 weeks ago

Risca

"Pour them out of the Aunt Bessie bag onto a baking tray, and pop in the oven for 30 mins.

Same

I ain't got time to tit about with spuds

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"I always give them a fluff shake in the pan before putting them in the roasting tin. That creates a crispier outside"

I've just done that, boiled with garlic the fluffed and put into my heated oil

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By *adger BrocMan
15 weeks ago

Co. Cork

As long as they are Roosters they will always be delicious.

A variety specially developed in Ireland in the 1990's. They were developed specifically as a roasting potato. Not sure if they are available elsewhere.

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By *ceKweenWoman
15 weeks ago

Bolton

There’s a time and a place for frozen potatoes but you can’t beat fresh and delicious

If you had taste test.. I bet I know what you’d prefer

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By *nalleesaMan
15 weeks ago

Chester

They Go lovely with a spit roast

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By *oxychicWoman
15 weeks ago

Nottinghamshire

I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol "

That's what I've done but goose fat instead

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By *amantha_JadeWoman
15 weeks ago

…

Par boil for about 10mins whilst getting the oil really hot in a roasting tray. Drain the potatoes really well and allow them dry out, give them a shake so the edges are bashed/fluffed up. Add to the roasting tray with sea salt and black pepper, turn a couple of times throughout cooking until they’re golden and crispy.

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By *oxychicWoman
15 weeks ago

Nottinghamshire

"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol

That's what I've done but goose fat instead "

I prefer beef dripping x

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By *punk n gushCouple
15 weeks ago

Lyndhurst

"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol "

Same as doing nice roast chicken and roast pork joint

Enjoy what ever u have peeps

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By *ou only live onceMan
15 weeks ago

London

Nigella's failsafe method!

Par boil 7 mins. Add semolina and shake in pan. Hot fat. Roast.

Perfectly crisp roasties every time!

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"Par boil for about 10mins whilst getting the oil really hot in a roasting tray. Drain the potatoes really well and allow them dry out, give them a shake so the edges are bashed/fluffed up. Add to the roasting tray with sea salt and black pepper, turn a couple of times throughout cooking until they’re golden and crispy."

I did all of that apart from the salt and pepper... They were boiled with garlic though hopefully there good😍👌😂

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"I par boil them , give them a good fluffing , on all edges poor into hot beef dripping turn them all over and roast turning half way through perfect spuds lol

That's what I've done but goose fat instead

I prefer beef dripping x "

I'll give it a go next Sunday if your recommending aha X

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By (user no longer on site)
15 weeks ago

"Pour them out of the Aunt Bessie bag onto a baking tray, and pop in the oven for 30 mins."

😂😂😂👍🏾

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By *vaRose43Woman
15 weeks ago

Forest of Dean

Peel and parboil in chicken stock or add some garlic cloves to the water.

Fluff and Lay them on a cake rack to cool a bit, less steam the better the crunch.

Heat goose or duck fat (or beef dripping if you have it) in a metal roasting tin.

Toss the spuds into the red hot fat, making sure they’re fully coated

Roast at 180°c turning every 20 min until deeply golden brown and crispy

For final flourish, mix some thyme, rosemary, lemon zest and sea salt in a grinder and sprinkle over the top. Alternatively mix garlic confit, mixed herbs and Parmesan and baste onto the potatoes for the final 10 min of cooking).

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By *ee-LiteWoman
15 weeks ago

Northampton/Greater London

Par boil, give a shake to fluff up the edges then coat in mustard powder and flour, into hot fat

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By *unxxx9911Man
15 weeks ago

Redhill

Don’t forget to coat them in a bit of plain flour… nice and crispy on the outside, fluffy in the middle

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

I've left skin on this week to see what the difference will be however Im thinking I need to try flour

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

Next Sunday I'll try with flour and beef dripping 👌

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By *rumpyMcFuckNuggetMan
15 weeks ago

Den of Iniquity

I've never parboiled mine ..

I just wait till the fats sizzling hot ..

Salt grinder add and sprinkle some Rosemary on em ..

Perfect every time 👌

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By *esthetic21Man
15 weeks ago

Birmingham/Bristol

Lard is better I reckon

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By *inAndTonic21Couple
15 weeks ago

Merseyside

Parboil and use olive oil with sea salt heated in oven prior to cooking. We are loving red potatoes at present

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By *ink vixenCouple
15 weeks ago

Medway

Once par boiled shake in a colander to break the surface then into smoking hot fat and sprinkle with salt.

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By *ionycusMan
15 weeks ago

Babylon

1. dig them up under a full moon

2. Rebury them under a rainbow for 22 days

3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes

4. Tell them they were a naughty potato for 7 minutes

5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta

6. Bring them dogging

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"1. dig them up under a full moon

2. Rebury them under a rainbow for 22 days

3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes

4. Tell them they were a naughty potato for 7 minutes

5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta

6. Bring them dogging "

Feel like this is the one we're all sleeping on I'll have to give it a try.

If there's no rainbow that day what do I do?

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By *JcuriousCouple
15 weeks ago

Derby

Exactly the same.

Or sometimes with butter and regular oil.

Loveeeeee roasties 😍

Miss S x

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

Just to let the thread know my toasties were amazing. Only thing that pisses me off is I've been cooking for hours and dinners over in 5 mins

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By *ionycusMan
15 weeks ago

Babylon

"1. dig them up under a full moon

2. Rebury them under a rainbow for 22 days

3. On a foggy morning parboil them in an old biscuit tin for 6.9 minutes

4. Tell them they were a naughty potato for 7 minutes

5. Smother them in coconut oil and duck fat and place in the back of an old Ford fiesta

6. Bring them dogging

Feel like this is the one we're all sleeping on I'll have to give it a try.

If there's no rainbow that day what do I do?"

Recreate one with a flash light and a squirter , flash light not flesh light and I know it's pee

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By *orningGlory555Man
15 weeks ago

Wells

I do mine the same, with a good helping of salt and pepper, plus regular basting gives them a lovely crispy coating and lovely and soft in the middle.

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By *itygamesMan
15 weeks ago

boil them , strain them , scrape all over with a fork to achieve crispeness...put in baking tray , pour juices from meat (which was cooked in another tray ) all over....

in oven on high heat , turning after 20 minutes and spooning juices over..

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By *enk15Man
15 weeks ago

Evesham

Make them small so they get nice and crispy. Par boil, fluff the edges on the Colander,

Roast with salt, garlic and whatever animal fat I have.

Perfection

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By *hatsWhatCoupleCouple
15 weeks ago

Northampton

Par boil, steam dry, fluffed edges

Salt, pepper, Worcestershire sauce, olive oil

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By *929Man
15 weeks ago

bedlington

Boil first then shake about in pan to make fluffy edges add salt, pepper and garlic powder and put in hot oil flip around till all coated in oil then roast till crispy. Doing some now

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"Par boil, steam dry, fluffed edges

Salt, pepper, Worcestershire sauce, olive oil "

Worcestershire sauce is a new one

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By *ittle Miss TinkerbellWoman
15 weeks ago

your head

"I always give them a fluff shake in the pan before putting them in the roasting tin. That creates a crispier outside"

Same. Mine are cooked in garlic and rosemary too.

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By *mileyculturebelfastMan
15 weeks ago

belfast

Boil them then stick in the chip pan until crispy.

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By *929Man
15 weeks ago

bedlington

Boiled mine ower long turned to mush when shook in pan then fell appart when tipped into the roasting tin tea ruined now ffs haha

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By *ne Of A Kind30 OP Man
15 weeks ago

nuneaton

"Boiled mine ower long turned to mush when shook in pan then fell appart when tipped into the roasting tin tea ruined now ffs haha "

You par boiled them too long

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