Roast potatoes

I get around

I get around

I get around

Soldato
Joined
14 Jan 2009
Posts
4,325
I thought with christmas coming up we could compare techniques.

I half par boil them, then shake them in the pan to fluff the edges up, add some flour and shake again, then get some ridiculously hot goose fat, and roll them about in it (you need to have good fingertips for this else you'll burn your fingers) until they're covered, freshly ground pepper and sea salt on top. Stick them in the oven and roast until nice and crispy.

What is your method?
 
Very similar, made some yesterday for Roast Duck. Yummy :).

Anyway: par boil them for 20 minutes. Rake the surface with a fork so as to break them up, finely chop and grind Rosemary, Black Pepper, Cracked Sea Salt. Pre-heat a tray with goose fat to 200oC, roll the potatoes in the mixture so they're covered, put them in the tray and roll them in the fat, then cook for about 45 minutes :).
 
I use this method but without the flower. If you have the hot fat and the par boiled spuds all fluffed up it works a treat. You can't have them too cooked though or you get mush in the middle. I use Maris Piper potatoes but sometimes King Edwards as well.
 
Trying to watch my fat intake these days so rather than the goose fat I have a garden spray with olive oil in it which I use to spray the part boiled and fluffed potatoes before they go in the oven.

It's not quite as tasty as the traditional approach but it does significantly reduce the calorie intake and you soon get use to it. Christmas however I might treat myself.
 
I do the straight into the hot fat bit after par boiling and fluffing them up. The trick is though to have your oven top rings on high before you lift the tray out of the oven (thicker the tray the better to retain heat) and put the tray on the hot rings to keep the temp up as you add the spuds and stir them around to make sure they are covered.

Keeping the fat hot is the key IMO.
 
Exactly the same as the OP, good quality goose fat is a must though.

I wouldn't bother with the flour Burnsy, I've never felt it made much difference tbh.
 
If you don't like the idea of using flour after fluffing them up covering them in semolina is great, doesn't add much taste but crips 'em up lovely and adds a little different texture.

Good fat is key.
 
Pretty much the same method as in the o/p but I use duck fat usually, as it's what I have in the fridge usually. I will try the flour thing.

Don't forget to salt the water when you boil :)
 
I use goose fat when not using my own spuds, but ideally, I'd go and dig up the spuds 30 minutes before cooking, loads of good olive oil, loads of seasoning, et voila. The spuds taste so good as they are, they taste best with the minimum of cooking and human intervention. :p
 
Same as OP but without flour. Nigella reckons semolina instead but never tried it.

Second the have the pan on the gas rings too, thats a winner.
 
Pretty much the same agin but I use butter and salt.

I then get them really cold before putting them into a hot baking tray with a small amount of vegtable oil in. Goose fat is luvly though!

Whats everyones take on getting them cold agin before baking in a hot oven?
 
Part-boil, then a shake to fluff up.

Cover in oil, bit of salt/pepper, and then sprinkle an oxo cube over the top.

The oil/oxo cube combination crisps them up lovely, and adds a nice additional taste.
 
Personally I prefer just normal cooked with the meat so they soak up the taste, turned and so they crisp up on the outside but good king edwards still fluff on the inside nicely.

I know they're not as crispy but I found I'm not too tolerant of goose fat for some reason.

I think it's Lamb this christmas :D
 
You must log in or register to reply here.
Back
Top Bottom