Roast potatoes which way

Gremlin said:
You lot faff about far to much, peel them and put them straight in the oven, if you want a posh look, slice them at 1/8 ins apart halfway through
and they fan out ;)
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Even better if you fan and par boil :D

Non par boiled just don't taste the same! The outside is just wrong, you don't get the same crispy fluffiness :P
 
i put whole grain mustard in my batter mix.. Ingrid but par boil and rough up the edges makes them super crunchy..
 
Cg_Girl said:
E

Non par boiled just don't taste the same! The outside is just wrong, you don't get the same crispy fluffiness :p
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You aren't doing it right then Trace ;)
 
Cg_Girl said:
Well they did give me goat for Sunday lunch as a child and convinced me it was Lamb, so nothing would surprise me :(
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I quite like goat, if its cooked properly :)
Gremlin said:
You lot faff about far to much, peel them and put them straight in the oven, if you want a posh look, slice them at 1/8 ins apart halfway through
and they fan out ;)
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Now who's faffing about? :p
 
Cg_Girl said:
Non par boiled just don't taste the same! The outside is just wrong, you don't get the same crispy fluffiness :p
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Absolutely.
And you do need a fluffy crispy outside :)
 
Put a bit of garlic in the fat too, or experiment with cayene pepper - makes lovely roast potatoes!
 
wontolla said:
Works with cornflakes too!
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Matzo meal sprinkled on Cornflakes? You're weird!!! ;)

Since Mrs Nod is veggie, I do roast spuds in EVOO. Pre heat oil in oven, lob parboiled, fluffed spuds into hot oil and toss to coat fairly evenly. Return tray to oven for 20 mins or so before rolling the spuds around and making sure they're on the rounded end if originally on flat and on flat... You get the drift!

Having said that, a roasting joint for one is a sad piece of meat so we usually go out and have a carvery rather than poness about here. The pub we usually go to have got it well sussed and nice big joints. Even the veg tastes almost as good as home cooked - not overcooked, excellent crispy roast spuds, usually a cauli cheese or similar and a few other vegetables. Mrs Nod just has the vegetables (which we're assured are vegetarian - spuds roasted in oil not fat).
 
Cg_Girl said:
Yep spot on.... Bash their heads in (lightly)... You can use that time to think it IS someone's head :D

Salt and pepper or rosemary as yv said
Yummy!
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This!
 
Tigger.ufo said:
........and need to be done in lard or goose fat :p
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Or onion margarine! Fry onions in margarine; save the oil you used! Although I personally prefer to offend vegetarians on principle!
 
Mustard for sure before roasting.. I am not amustard fan.. but on roasties it gives them a slight tang .... real nice.. love em..

Ever tried roasties form a carvery... yuk..
 
Papprika is the future.
 
Steve Smith said:
Partially boil in saucepan, drain, whilst still in the saucepan, hold the lid in place and shake them around a bit to fluff up before putting in the roasting tray.

Steve.
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This plus butter / fat

or:

wrong10.jpg
 
however they fall out of Aunt Jessies bag
 
fabs said:
Or anything else. Meat left to sweat under lightbulbs, delightful!
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generally, yes, but treat yourself to an all you can eat buffet at The Grove in Watford [glasshouse restaurant] for your wedding anniversary, the BEST carvery you have ever had is part of it. Yes, its expensive [although by london standards....], but as a treat, oh OH so fantastic :D
 
fabs said:
Or anything else. Meat left to sweat under lightbulbs, delightful!
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Our local carvery is excellent. It's usually so busy that nothing lasts long enough to sweat under light bulbs. And at £3.69 each, I'm not going to argue!

A few years ago, a wedding party of about twenty came in - much cheaper than a traditional wedding reception and in my opinion, probably more enjoyable.


Steve.
 
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Yv said:
generally, yes, but treat yourself to an all you can eat buffet at The Grove in Watford [glasshouse restaurant] for your wedding anniversary, the BEST carvery you have ever had is part of it. Yes, its expensive [although by london standards....], but as a treat, oh OH so fantastic :D
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:plus1:

........worth every penny. Fab place.
 
Like I said, the pub we go to manages to do carveries very well. Quick turnover of joints so they're never dried out, vegetables cooked in batches so fresh loads aren't soggy, good roasties and Yorkshire puds. I agree that there are plenty of poor carveries around but there are also some good ones!
 
Being vegetarian, I don't have the meat. For £3.29 (I think) I can still pile up the plate with three times as much as I would normally eat. I would pay that just for their gravy which has large chunks of onion in it. Lovely!


Steve.
 
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That's what Mrs Nod does. There's always a veggie alternative but it's often a pie or quiche and she's not a great lover of pastry so a plate of veg it is!

The place we go to (the Mill on the Exe in Exeter) is right by the river and (for a fairly central pub) has a decent view as well as good food. If we get there a bit late (12:15 rather than 12:00), we usually have problems parking because the place is so busy on Sunday lunchtimes. Probably going to book us in there for Christmas lunch - let someone else do all the hard work!
 
Right... I have to go and pick my daughter up and we pass the carvery on the way home... except we won't be passing, we will be stopping!


Steve.
 
Cg_Girl said:
Funny ha ha or funny peculiar? :D
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A bit of both I guess :)

Ok, so how we do them
Peel spuds and cut lengthways..
Par boil, drain, fluff up, allow to cool
Hot tray, either duck / goose fat, thyme, rosemary & garlic
Add spuds, quick sauté, so a nice even coating,
Roast on oven, giving a quick shake every ten mins or so..
Remove, drain in colander then season..!
Serve as required :)

Done..!
 
Cheffievrs said:
A bit of both I guess :)

Ok, so how we do them
Peel spuds and cut lengthways..
Par boil, drain, fluff up, allow to cool
Hot tray, either duck / goose fat, thyme, rosemary & garlic
Add spuds, quick sauté, so a nice even coating,
Roast on oven, giving a quick shake every ten mins or so..
Remove, drain in colander then season..!
Serve as required :)

Done..!
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Allow to cool? How come
 
Cheffievrs said:
Because they firm up when cool/cold and don't break apart..!
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I guess that all depends on whether I stick'em on the gas and remember to take them off again :D

But yep makes sense :)
 
Anyone who touches frozen pre-cooked ones (like Aunt Bessies) is just wrong. Yes she does lovely stuffing balls, but roasties she can not provide.

Chopped not too small (but definitely not left too big), golf ball size is nice (maybe a bit smaller).
Par boiled and drained into a colander
Put colander back on top of the pan on the side and leave for a few minutes. This lets them air dry the surface ;)
Then, put the pan lid on the colander and use *that* to swizz them round, it breaks the edges up oh so much better than a pan.

Then into the oven on the highest it will go (I think ours is about 250ish), straight into a roasting tray with fat that has been preheating to *almost* smoking temp so they sizzle like a goodun when they land.

Sprinkle of salt and pepper, into the oven.
Turn once or twice. That's it. Don't baste.

Best roasties ever. Oh and it is preferably in a mix of about 3/4 lard, 1/4 beef dripping.
 
BRASH said:
Is this an effin' joke?? Who the That'sForNaughtyPeople!! gives monkeys which way up a roast spud is:rolleyes:
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Brash

It's the aesthetics that count. If you are totally unsure, cut the taties as cubes of equal size and don't forget the goose fat.

For the complete viewing experience pre-carve the joint as a rectangle before roasting and cut the carrots as triangles. Parsnips make great 'PowerPoint' style arrows and star shape swede cuttings finish the deal.

Leave peas off the serving dish as they don'do the cubist look well.

Serve on square plates and when your guests query what's going on..... as they will.... point at the huge pile of empty cans of Guinness in the corner and say... "They made me do it... m'lud"

Well that's my excuse and I am sticking to it.

Now a lesson in cubist Lamb Jalfrezi....

Steve
 
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