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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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9 Sep 18, 03:39 PM |
#11
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Imagineer
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channelling the roasties successes your direction ...
I always cut up the potatoes - but that depends on the size you begin with - mine end up looking like these: I don't have a pic of mine, but have chosen the most representative according to the kids views! Though we have way more than that between the 4 of us! 200 is ok, 220 is better in my oven. |
9 Sep 18, 03:46 PM |
#12
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VIP Dibber
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They don’t work for me with normal potatoes. I only ever use Maris Pipers, as the others don’t seem to roughen up around the edges when you shake the pan after parboiling. That’s the key bit for me, to help get the crispy edges.
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NYC and Boston - Sept 2014 Toronto and Niagara Falls - May 2015 Road Trip to California - July/August 2017 Vancouver and the Rockies - July/August 2018 Five Days in Washington DC - October 2019 Norwegian Fjords Cruise - August 2023 Universal Orlando - October 2023 Cruising the Caribbean - March 2024 - complete |
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9 Sep 18, 03:50 PM |
#13
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VIP Dibber
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9 Sep 18, 05:00 PM |
#14
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waiting impatiently...!
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I found Marabel potatoes make the best roasties. Similar method to above but I roast mine in the meat juices.
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9 Sep 18, 05:38 PM |
#15
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Imagineer
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Also don't peel the potatoes. A little seasoning will help the crisping.
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9 Sep 18, 09:47 PM |
#16
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Imagineer
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Just Mo |
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9 Sep 18, 09:55 PM |
#17
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Imagineer
Join Date: Apr 05
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This is my method, however I now use Beef dripping instead of goose fat, much nicer.
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9 Sep 18, 10:17 PM |
#18
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Imagineer
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I parboil for around 5/7 minutes, drain, back on heat to soak up excess moisture whilst shaking, sprinkle on a bit of plain flour (or nigella Lawson uses semolina which is good too) these help with the crispness, give them a good bash about in the pan to rough up the edges, put into red hot fat, pre heated on high, I use goose fat usually which has a high smoking point, duck fat is good too, I just use normal oil if I've run out though which is fine, I roast for about 40 minutes & usually turn them once, perfect, crisp but fluffy inside roast potatoes
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Rosen inn @ pointe May 2010, Rosen inn @ pointe & got married May 2011, Clarion inn LBV May 2012, Rosen international, RPR & Hilton Clearwater July/aug 2013 New York July 2016 Rosen @ pointe, Cabana Bay & All star sports Oct/ Nov 2018, New York July 2023 |
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9 Sep 18, 10:19 PM |
#19
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Imagineer
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We prefer beef dripping. And we “bounce” the potatoes around in a colander to roughen up the edges.
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12 Sep 18, 12:50 PM |
#20
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Thread Starter
Imagineer
Join Date: Jan 18
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Thank everyone. They turned out a bit better than previous weeks. I think this sunday I will try better potatoes.
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