The Perfect Roasties

[***F1ZZY***]

Good spuds, boiled and chuffed up a bit. Add carefully to hot oil of choice. Baste frequently and roast for at least an hour.

Can flour spuds lightly for extra crunch before going into oil.

Can add a spoon of marmite to oil for extra zing.

 

[***F1ZZY***]

Nom nom roasties guide

 

[taB]

I do the same as pretty much everyone else in the thread.But i saw a post in another thread which i thought was a good idea.A guy had a deep fat fryer that he filled with goose/duck fat and after par boiling he fried them in the oil for a few minutes let them drain and then either roasted them in the oven or put them in bags and froze them for next time.

This can be exceptional. Combine with this recipe:

My Signature Dish: Heston Blumenthal’s Triple-Cooked Chips

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

guide.michelin.com

Obviously keep them roast shaped. I do find it easier to do third cook in oven as my fryer is tiny.

In my opinion the biggest improvement in fluffiness and crispiness comes from the hour in the freezer after boiling as it removes so much moisture. Whenever I plan to cook these we use up stuff from the freezer and make sure I have an empty drawer to remove. Can then stack racks in that space.


Clearly this is not what the op is after. My thinking is: Don't par boil, roast with some (not olive) oil and stick under a desk lamp with an old school bulb.