Ok guys, what is the secret to a good roast potato?

[I get around]

Cheat and concentrate on gaming rather than Masterchef, come dine with me, Jamie ****5ng Oliver and Chef bl**ding Ramsey

Looool

I just threw up a little, surely you're joking?

 

[Tican]

par boil, rough the edges a bit and then cook them in goose fat at 200c. Bloody lovely!

There's really not much to it.

This but once par-boiled put in the fridge for a couple of hours (honestly this is an amazing tip!)

Put some black pepper and sea salt on them

 

[Mobius 1]

garlic salt on them before roasting is an absolute must.

 

[NickK]

Sounds amazing amazing. Is this slow roasted? Can you post recipe please.

Jamie Oliver's Cook with Jamie, Page 169 - Roast Leg of Lamb with Aubergines and onions.

 

[dave_beast]

I just threw up a little, surely you're joking?

Yes of course, i'd rather chew raw cabbage tbh

 

[NickK]

Thinking this Sunday Roast Challenge thread only needs three rules: 1) It's roasted, 2) You have to give the recipe, 3) Photos required..

 

[nst68]

Generally I part boil the potatoes, save the water for making the gravy, then put them in the pan around the meat that is being roasted so they cook in its fat....

I do the same but only leave the potatoes around the meat for about 10-15mins to soak up all the juices, then take the meat out to rest and put the potatoes on a separate tray so they crisp up.

 

[R.O.S.S.I]

Cheat and concentrate on gaming rather than Masterchef, come dine with me, Jamie ****5ng Oliver and Chef bl**ding Ramsey

Looool

Was just about to recommend these. Nothing will beat proper home made ones, but for ready done frozen ones you can't grumble. They come out nice and crispy

Used to buy them at Uni all the time! WINRAR!

 

[mrk]

Potato!

 

[ColdAsIce]

Hey guys, one more thing. I am not about the amount of oil to use.

Is it possible to use to much or to little? Or as long as they potatoes are fully coated it doesn't matter much?

 

[robgmun]

The secret to a good roast is to have two friends help you

 

['Wes]

Cook it.

 

[Morgoth]

Boil them, then take them out and strain off the water then stick them in the chip pan. Jobs a good 'un!

 

[The Dread Pirate]

Goose fat & Rosemary!

 

[I get around]

Hey guys, one more thing. I am not about the amount of oil to use.

Is it possible to use to much or to little? Or as long as they potatoes are fully coated it doesn't matter much?

Too much and your spuds will be greasy, too little and they won't crisp up.

I'd say it's about half a jar needed for a baking tray of spuds, but then again it depends on the size of your jar and your tray.