The perfect roast potato

[k_s]

After boiling, i like to coat me taters in a little flour mixed with rosemary and chooped spring onions before putting them in the t'oven.

Any spare roasties should always be sliced and fried up the next day with some onions and any scraps of turkey/bacon/sausage or whatever else is lying around. Takes about three minutes and generally tastes nicer than christmas dinner

 

[1927]

I always thought the mangos for £2 each were the biggest ripoff at M&S. My parents often get a whole crate for £2.

Would love to know where they get a crate of mangos for £2. When I was in Antigue 23 years ago we were paying more than that!!

 

[Stanley Edwards]

The perfect roast spud.

1. Stick em in oven and baste regularly.

2. Tease them with herbs. Brush them with posh stuff. Tickle them with thyme. Pat them with a clean copy of this weeks food supplement magazine. Scratch them with the back of a fork (the back - not the front. Horrible things happen if you scratch with the front). Make sure you use the most rare and expensive variety of spud. Waxy or, flowery seems to make no difference. Cost is the most important factor. Sprinkle with a little hard to find cayenne black. Shove em up your jacksy to marinate for ten minutes. Fast roast in gas oven for ten minutes and then transfer to the Aga for a further slow roast of around 3 hours. Turn occassioanlly adding fresh goose fat (duck fat will do but, at no cost use lard - lard is well out of fashion and your spuds will know this. Treat them as you would want them to treat you). When ready, don't eat them. Look, admire your days work. Smell and be happy. Retire to a quiet room and discuss the days events with similarly minded mates.

 

[guinnessdrinker]

The perfect roast spud.

1. Stick em in oven and baste regularly.

2. Tease them with herbs. Brush them with posh stuff. Tickle them with thyme. Pat them with a clean copy of this weeks food supplement magazine. Scratch them with the back of a fork (the back - not the front. Horrible things happen if you scratch with the front). Make sure you use the most rare and expensive variety of spud. Waxy or, flowery seems to make no difference. Cost is the most important factor. Sprinkle with a little hard to find cayenne black. Shove em up your jacksy to marinate for ten minutes. Fast roast in gas oven for ten minutes and then transfer to the Aga for a further slow roast of around 3 hours. Turn occassioanlly adding fresh goose fat (duck fat will do but, at no cost use lard - lard is well out of fashion and your spuds will know this. Treat them as you would want them to treat you). When ready, don't eat them. Look, admire your days work. Smell and be happy. Retire to a quiet room and discuss the days events with similarly minded mates.

as you do in a council flat, these days.

 

[Stanley Edwards]

as you do in a council flat, these days.

Apparenty you do.

These council flats have changed a bit in recent years. I suspect many of them now have magazine racks in the bathrooms and resident jesters!

 

[Nixon]

I par boil them for about 15-20 minutes.Then jam them in with the rest of your roast and add some goose fat.roast for 35-40 mins or until golden brown.

That does them alright.If im not using goose fat though,I make sure I keep basting the tatties in the oil from the pan.That gets them crispy .Rosemary's good on them too.

 

[Stanley Edwards]

I par boil them for about 15-20 minutes.Then jam them in with the rest of your roast and add some goose fat.roast for 35-40 mins or until golden brown.

That does them alright.If im not using goose fat though,I make sure I keep basting the tatties in the oil from the pan.That gets them crispy .Rosemary's good on them too.

Fuck off with the 'par' boil. You mean Part boil don't you?

Is there something I don't know?

Par. Fucking Paaaaaar. Fucking Puuuuuuuuuufffs. Fucking Ponce boil>

FFS. FFS. FFS.

It's just roasting good ole fashioned spuds innit. Am I missing summat?

 

[Xanadu]

Would love to know where they get a crate of mangos for £2. When I was in Antigue 23 years ago we were paying more than that!!

It's either somewhere around Turnpike Lane/Green Lanes or around Wembley. One thing my parents are good at is buying mangoes.

 

[Sir Belchalot]

Had crates of mangoes cheap in Walthastow Market last week, small crates though (6-8 to a crate).

 

[madzone]

Am I missing summat?

Several braincells seemingly

 

[tarannau]

Fuck off with the 'par' boil. You mean Part boil don't you?

Is there something I don't know?

Par. Fucking Paaaaaar. Fucking Puuuuuuuuuufffs. Fucking Ponce boil>

FFS. FFS. FFS.

It's just roasting good ole fashioned spuds innit. Am I missing summat?

Er. Nice rant, but you do realise that parboil is derived from the French 'parboillir' (to boil thororoughly), not from part-boil don't you? A similar term, 'parboilen' was also documented in Middle English.

Just thought I'd tell you before you make a plonker out of yourself by ranting on about 'puffs' and 'ponces' and all that. Oops....

 

[Stanley Edwards]

Er. Nice rant, but you do realise that parboil is derived from the French 'parboillir' (to boil thororoughly), not from part-boil don't you? A similar term, 'parboilen' was also documented in Middle English.

Just thought I'd tell you before you make a plonker out of yourself by ranting on about 'puffs' and 'ponces' and all that. Oops....

Fucking ponce

I knew that. I'm a Dunlop qualified chef you know. Bloody French trying to tell us how to cook our spuds

 

[yardbird]

Any old tattie. Parboil. Hot oven/tray.
Bash about a bit. Black pepper.
Swanfat if you're royal.

Sorted.

 

[tarannau]

Fucking ponce

I knew that. I'm a Dunlop qualified chef you know. Bloody French trying to tell us how to cook our spuds

Oi, I'm fucking part South American - just as I gave old Walter R the low-down, I've got every right to tell you that you're talking shit about spuds Edwards.

So there. And don't go playing the hardman over the interweb. It might be Christmas, but you wouldn't come to my kitchen and call me a ponce. I've got my large selection of knives there a start. And pepper sauce so viciously hot that it'll burn a man's corneas off from 40 paces. So don't mess eh...

 

[aqua]

you need to try our chilli sauce my love

 

[DexterTCN]

Ahem.

Maris Pipers cut into quarters or so...keep them smallish. Boiled (as in par) in salted water for 10 minutes. Dump unceremoniously into a colander. Throw a couple of handfuls of flour in, toss about a bit to break up, leave for 5 minutes.

Pyrex or roasting tin in an oven fully (read that...fully) heated to 210c or 220c, 1 centimetre thick slice of lard in it hopefully sparking hot. You can leave this in there for 10 minutes.

Pour the potatoes in (you can leave all the bits sticking to the colander), sprinkle with salt, pour with olive oil in a zig zag/random fashion - the idea is not to cover them all.

Shake once at half an hour. Cook for a further 30 minutes.

Serve.

All of these recipes entirely depend on your ovens.