Roast potatoes

[angellonewolf]

no roast potatos are better bigger 2inch by 3inch part boil salt then put in a pan (oil in as well) thats allready hot and cook for about 1,5 to 2 hours every half hour baste them and 20 mins before taking out (they should now have a good crusty skin with fluffy inside) give each potato a little push with a large spoon just to lighty split them and cook for the last 20 mins then drain the oil out the pan for the last 5 mins of the 20mins to let the potatos drain execess oil take out oven drain exxecss oil out the pan leave in the pan transfer to plate as quick as you can

fluffy crusty potatos perfetly cooked and a good size you can mop up excess gravy with

 

[Shedendman]

Spud you like

 

[Craig-SM]

Since everyone is giving their roast spuds recipes, here's mine.

Peel and cut the spuds into good size chunks.
Part boil in salted water until you can easily mark the surface of spuds with a fork but feel the inside is still firm, should be around 8-10 mins
Drain and put the lid back on the pan, gently shake to rough up the potatoes
Allow the potatoes to cool and then stick in the fridge, you can prepare them the day before if you want and leave until you need them.
Plenty of duck or goose fat in a metal tray and in the oven, gas mark 8, until smoking hot.
Transfer the potatoes to the tray and roll them around to cover in fat
Stick in the upper part of the oven and turn the spuds every 20mins and they'll be ready in an hour.

I normally use Maris Piper but used Albert Bartlett Red Rooster spuds last time and they were one of my best. Quantity is as many as you can fit in the tray as you can never have too many but not enough is a disaster.

The last ones I made and perfect crunch with a fluffy inner. Yum yum.

@Erie Fred you need to introduce these to your dining table and become a God in the eyes of all who consume them.

 

[Monkey Harris]

Deep fat fryer makes great roasties..

 

[Parm]

Any of the preparation methods then my go to cooking apparatus is the air fryer. Glass like crispy outer with a perfectly fluffy middle

 

[Parm]

speaking of food.....
just got our olive oil back from the grinders....a smallish family business.....
its not been a good year so hapefully next year we can sell some...
we got 47 litres....
as per normal here, our friends gets 1/2 for their labour.....
View attachment 521603

Not envious at all

 

[Parm]

Deep fat fryer makes great roasties..

You heathen

 

[Kram]

Many of you seem to be confusing roast potatoes with chips.
Oil is not used. Nor olives or garlic.
Deep fried american turkey no thanks.

Goose fat is the winner, however butter makes a good substitute. Boil and then fluff up in the pan as already said by @Craig-SM , although I do it differently - shake them hard, add the butter/fat to the pan, then onto the tray surrounding the already cooking beef joint. Fluffing gives more surface area for great crispyness, more is better.

 

[Mick Annick]

You heathen

My Belgian friends were appalled that we didn’t own a deep fat fryer ‘how can you make frites without one?’ they cried, so they gave us theirs!

 

[Erie Fred]

Deep fried american turkey no thanks.

Have you ever tried it ?
I did it one thanksgiving (IIRC 20 years ago) and it was very good.
Not greasy at all.

 

[Parm]

Many of you seem to be confusing roast potatoes with chips.
Oil is not used. Nor olives or garlic.
Deep fried american turkey no thanks.

Goose fat is the winner, however butter makes a good substitute. Boil and then fluff up in the pan as already said by @Craig-SM , although I do it differently - shake them hard, add the butter/fat to the pan, then onto the tray surrounding the already cooking beef joint. Fluffing gives more surface area for great crispyness, more is better.

Top tip

 

[Parm]

My Belgian friends were appalled that we didn’t own a deep fat fryer ‘how can you make frites without one?’ they cried, so they gave us theirs!

Now that’s eminently sensible, only way to make frites is with a deep fat fryer, for proper frites authentic and tangy Belgium mayonnaise is essential

I hope your friends know we don’t do frites with roast dinner ?

 

[sg66]

One for @Erie Fred
Thanksgiving and Christmas meals always feature mashed potatoes.
Why aren't roast potatoes on the menu?

You just eat at the wrong house

 

[Parm]

Have you ever tried it ?
I did it one thanksgiving (IIRC 20 years ago) and it was very good.
Not greasy at all.

My uncle, sadly no longer with us often did fried turkey, was much younger back then and often well lubricated but never remember it being greasy

 

[Erie Fred]

My uncle, sadly no longer with us often did fried turkey, was much younger back then and often well lubricated but never remember it being greasy

Deep frying:

 

[Dapph2]

It’s not a roast dinner without roast potatoes

Even better if they are proper crispy Hassleback potatoes ??

 

[Dapph2]

on this occ we sent in 7 sacks of leaf n twig free olives....weighing 200kgs....that cost us 45 euros for the pressing and the can's that u see......
the charge if he takes oil instead of cash is 15-20% of the oil.....depending if it's a good / bad year for oil....
the olives were on average 1/2 normal size as it's an off year...so expect at least another 100kgs, we did not harvest all our trees as the olives were just to small...
the tree's were irrigated but I've made a better job of it now.....so we will see.....
it tastes really good but looks slightly cloudy, we filter it again thru a coffee filter paper.....then the tase changes to a softer if not sweeter.....
It is not pasturised and will last just over a year....kept in a cool light free place....
we did spend 500 euro's on a machine, nets and leaf seperator.....having already got the special generator which would be another 500 euro's....
But this equipment will last us a lifetime as it's commercial grade....we know some locals have over 2,000 tree's and use the same gear...
this is how it's done....

Do you feed the base/roots of your olive trees with a liquid animal dung & fish based feed?

 

[Pigeon_Droppings2]

I was also surprised that they don't have Yorkshire puddings in the usa either...dunno what they use to hold the gravy

 

[angellonewolf]

Since everyone is giving their roast spuds recipes, here's mine.

Peel and cut the spuds into good size chunks.
Part boil in salted water until you can easily mark the surface of spuds with a fork but feel the inside is still firm, should be around 8-10 mins
Drain and put the lid back on the pan, gently shake to rough up the potatoes
Allow the potatoes to cool and then stick in the fridge, you can prepare them the day before if you want and leave until you need them.
Plenty of duck or goose fat in a metal tray and in the oven, gas mark 8, until smoking hot.
Transfer the potatoes to the tray and roll them around to cover in fat
Stick in the upper part of the oven and turn the spuds every 20mins and they'll be ready in an hour.

I normally use Maris Piper but used Albert Bartlett Red Rooster spuds last time and they were one of my best. Quantity is as many as you can fit in the tray as you can never have too many but not enough is a disaster.

The last ones I made and perfect crunch with a fluffy inner. Yum yum.

@Erie Fred you need to introduce these to your dining table and become a God in the eyes of all who consume them.
View attachment 521708

oh yes dont forget make way to meny potatos as left overs with veg is bubble and squeek next day with cooking bacon (just soak the bacon in water to reduce the salt content

 

[Mick Annick]

Now that’s eminently sensible, only way to make frites is with a deep fat fryer, for proper frites authentic and tangy Belgium mayonnaise is essential

I hope your friends know we don’t do frites with roast dinner ?

They have frites with a roast…