FabSwingers.com forum: Your roast potato recipe

By *orquemada OP Man
9 weeks ago

glasgow

How do you do yours and what goes into it?

Reply privately

Reply in forum

Reply +quote

By *ou only live onceMan
9 weeks ago

London

Nigella's. And they are perfect!

Reply privately

Reply in forum

Reply +quote

By *onnie 90Woman
9 weeks ago

Leeds

I keep it simple. Boil them then baste them in butter with some mixed herbs and a little sea salt. Just heavenly.

Reply privately

Reply in forum

Reply +quote

By *ealMissShadyWoman
9 weeks ago

St Albans/ North Welsh Borders

Part boil, add salt, give them a shake to fluff them them coat in butter and add to a smoking hot pan of oil

Reply privately

Reply in forum

Reply +quote

By *orquemada OP Man
9 weeks ago

glasgow

Are you just using olive oil or goose/duck fat?

I was thinking of putting rosemary and garlic in too but I don't want them to burn, so I guess that would be near the end?

Reply privately

Reply in forum

Reply +quote

By *midnight-Woman
9 weeks ago

...

Whilst they are boiling for 10 mins I put the roasting pan with oil into a hot oven. Quick shake, then roast for 30-40 mins on high. Twist of Himalayan salt once out of the oven.

Lovely and crunchy

Reply privately

Reply in forum

Reply +quote

By *wist my nipplesCouple
9 weeks ago

North East Scotland, mostly

Only one fat to use. Lard ❤️

Mrs TMN x

Reply privately

Reply in forum

Reply +quote

By *obilebottomMan
9 weeks ago

All over

"Whilst they are boiling for 10 mins I put the roasting pan with oil into a hot oven. Quick shake, then roast for 30-40 mins on high. Twist of Himalayan salt once out of the oven.

Lovely and crunchy "

Yes that. I sometimes also sprinkle panko on them for extra crispiness.

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"Only one fat to use. Lard ❤️ Mrs TMN x"

Well I use duck fat. So nerrr.

(And some fresh rosemary too.)

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"I sometimes also sprinkle panko on them for extra crispiness."

What madness is this?

Reply privately

Reply in forum

Reply +quote

By *ou only live onceMan
9 weeks ago

London

"Whilst they are boiling for 10 mins I put the roasting pan with oil into a hot oven. Quick shake, then roast for 30-40 mins on high. Twist of Himalayan salt once out of the oven.

Lovely and crunchy

Yes that. I sometimes also sprinkle panko on them for extra crispiness. "

Yes, can see this. I use semolina and it's magic.

Reply privately

Reply in forum

Reply +quote

By *obilebottomMan
9 weeks ago

All over

"I sometimes also sprinkle panko on them for extra crispiness.

What madness is this?

Yes or actually more ofyen a bit of semolina will do. Ask Mary

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
9 weeks ago

[Removed by poster at 31/12/24 13:02:46]

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
9 weeks ago

Buy frozen ones and chuck them in the air fryer

Reply privately

Reply in forum

Reply +quote

By *inkyDom96Man
9 weeks ago

Yarmouth

Put fat/oil in oven on high

Par boil potatoes for 10 minutes in salted water

Drain and let steam for 5

Add salt, pepper, garlic, rosemary

Give a toss in the saucepan so the outsides start to break (makes them extra crispy)

In to the hot oil and baste the potatoes in the oil

Back in the oven on high for 40 minutes and turn potatoes over every 10 minutes.

Makes some of the best rosties I’ve made been doing this the last few years and are perfect every time

Thank me later

Reply privately

Reply in forum

Reply +quote

By *agerMorganMan
9 weeks ago

Canvey Island

Peel, parboil, into the colander, shake them up a bit to rough up the edges, into a pre-heated dish with a bit of oil and cook until crispy on the edges and fluffy on the middle.

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"Yes or actually more ofyen a bit of semolina will do. Ask Mary

Nigella swears by tapioca flour. I do fine without.

The important thing is let the spuds rest and cool a while after parboiling. Let the steam escape, leaving super-fluffy edges that crisp up properly when roasting.

Reply privately

Reply in forum

Reply +quote

By *ou only live onceMan
9 weeks ago

London

"Yes or actually more ofyen a bit of semolina will do. Ask Mary

Nigella swears by tapioca flour. I do fine without.

The important thing is let the spuds rest and cool a while after parboiling. Let the steam escape, leaving super-fluffy edges that crisp up properly when roasting."

No, Nigella's semolina...unless the hussy has more than one recipe!

Reply privately

Reply in forum

Reply +quote

By *ags73Man
9 weeks ago

glasgow-ish

Salt on the oven tray

Reply privately

Reply in forum

Reply +quote

By *929Man
9 weeks ago

northumberland

Boil them in heavily salted water while heating up beef fat (set aside from making mince another day) in the oven

Drain then toss around in pan to rough up edges

Sprinkle with salt, Pepper and garlic powder then put into the very hot fat tossing to coat all sides in the hot fat

Roar till done

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"No, Nigella's semolina...unless the hussy has more than one recipe!"

She has all the recipes. My kind of hussy.

Reply privately

Reply in forum

Reply +quote

By *wist my nipplesCouple
9 weeks ago

North East Scotland, mostly

"Only one fat to use. Lard ❤️ Mrs TMN x

Well I use duck fat. So nerrr.

(And some fresh rosemary too.)"

A middle class man of a certain age

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"A middle class man of a certain age

I feel seen. 👀

Reply privately

Reply in forum

Reply +quote

By *midnight-Woman
9 weeks ago

...

"Boil them in heavily salted water while heating up beef fat (set aside from making mince another day) in the oven

Drain then toss around in pan to rough up edges

Sprinkle with salt, Pepper and garlic powder then put into the very hot fat tossing to coat all sides in the hot fat

Roar till done "

Roaring is an interesting way of getting them to be crispy 🤔🤭🤭

Reply privately

Reply in forum

Reply +quote

By *rLucky777Man
9 weeks ago

Leeds

Choose your preferred potato. I like Maris pipers. Par boil in salted water until nearly cooked. Drain and give them a shake for fluffy edges. Heat up roasting tray.

I use a large bowl with olive oil and using spoons or tongs dip each potato in the olive oil so they’re evenly coated. Place on tray and season heavily with salt and pepper.

Half way through roasting I add an excessive amount of garlic cloves in a bit of olive oil to the potatoes. Roast until crispy on the outside and soft in the middle. Serve with gravy.

Reply privately

Reply in forum

Reply +quote

By *rsMistyPeaksWoman
9 weeks ago

Essex

Par boil

Drain

Shake the living fuck out of them

Leave to cool

Heat fat of choice (I use half butter/half olive oil)

Bang into oven

Shake halfway through.

My family love them.

Horrific confession - I don’t actually like roast potatoes.

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"Horrific confession - I don’t actually like roast potatoes."

I’m giving you some serious side-eye right now.

Reply privately

Reply in forum

Reply +quote

By *ife NinjaMan
9 weeks ago

Dunfermline

Cut bag. Pour on tin. Shove in oven

Reply privately

Reply in forum

Reply +quote

By *erry bull1Man
9 weeks ago

doncaster

I par boil them

Then baste then in beef dripping occasionally turning them

Reply privately

Reply in forum

Reply +quote

By *rsMistyPeaksWoman
9 weeks ago

Essex

"Horrific confession - I don’t actually like roast potatoes.

I’m giving you some serious side-eye right now."

I know it’s a real problem.

I feel dirty.

Reply privately

Reply in forum

Reply +quote

By *avexxMan
9 weeks ago

cheshire

bag of aunt bessies throw them in done

Reply privately

Reply in forum

Reply +quote

By *ose-tinted GlassesMan
9 weeks ago

Glasgow / London

"I feel dirty."

And not in the good way.

Reply privately

Reply in forum

Reply +quote

By *riar BelisseWoman
9 weeks ago

Bliss

"bag of aunt bessies throw them in done

Same

Reply privately

Reply in forum

Reply +quote

By *929Man
9 weeks ago

northumberland

"Boil them in heavily salted water while heating up beef fat (set aside from making mince another day) in the oven

Drain then toss around in pan to rough up edges

Sprinkle with salt, Pepper and garlic powder then put into the very hot fat tossing to coat all sides in the hot fat

Roar till done

Roaring is an interesting way of getting them to be crispy 🤔🤭🤭"

Hahah I really should read it before pressing post message haha

Reply privately

Reply in forum

Reply +quote

By *echnosonic_BrummieMan
9 weeks ago

Willenhall

I tried Googling how the experts like to do their roasties:

Delia Smith: Parboil and roughen the edges before roasting in duck fat.

Heston Blumenthal: Triple cook before serving with fish eyes in liquid nitrogen.

Gregg Wallace: With my cock up your arse, phwoaaar!

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread