Perfect Roast Potatoes (and parsnips!!)

Chop up spuds, boil for 5 mins, then drain them in a metal drainer, and chuff them up (bounce them around in the drainer till all the potatoes are kinda fluffy on all the edges). Heat duck/goose fat in the roasting tin for a few mins, then put the chuffed up potatoes in, with some sea salt and rosemary, make sure they're all coated in the fat with a pastry brush. Put in to roast for about 90 mins on high heat, turn once. Lovely.

Parsnips - cut them up into slices no more than a couple of cm's thick, coat in honey and put some fresh rosemary in, add some olive oil to roast in and roast for about the same time, lush.

Originally Posted by Yambo

Roosters are better than both of these.....

....did someone call.....?

I drizzle a little maple syrup and cous cous over them just after the scuffing stage, turn them a couple of times then put them into the tray.


I'm too tight to use goose fat most of the time but Crisp n Dry seems better than most more cost conscious alternatives.

Originally Posted by Ceri

Controversial!!

LOL

Originally Posted by Anne

fridge / freezer, one's just a more extreme version of the same thing

Yes but no but, they go in the freezer and only some come out. It means that next weeks roasty are ready to go without the need to parboil etc. etc.

Whatever you do, when you shake the parboiled spuds to roughen up the edges, keep the lid on really tight and don't turn the saucepan upside down otherwise you end up with fluffy parboiled potatoes all over the kitchen floor like I did

They were a right bugger to clean up too!

My Mum always uses lard and not oil for the roasting tin. Never tried duck or goose fat roasties.

I use 1 of the red skin varieties. Par boil for about 10 mins, drain off and then shake the pan hard to fluff up the spuds. Oil in the tin needs to be hot, add the spuds coat in the hot oil and in the oven, check them and turn them around.
I have the oven at 400, done in around 45 mins yum!!!

same as most including SC and Delia. only difference is the cooking time, i just stick them in and turn once about 3/4 of the way through their time.

Don't put the parsnips in the same pan as the spuds! I did for a while and never got decent roasties, took the parsnips out and back to crunchy spud heaven.

after you drain the spuds stick em back on the wam plate (low gas) to really dry them out.

Then add some ground nut oil and a little salt and flour to the spuds. Lid on and shake to disperse the oil and salt into the fluffy spuds .. then into the hot tin of whatever fat you want.. I dont actually add any more fat at all and they still go nice and crispy. Dont move the spuds in the tin though or they will break .. Just blast them on a high heat till crisp then they will come away from the tin very easily. Don't line with foil or anything.

Do not use a waxy potato King Edward's are the best but they have a tendancy to go mushy if you overboil them just bring to the boil. simmer for just 2 mins and drain and dry.

I do parsnips in the same way.. but sprinkle on salt and cummin powder.

Originally Posted by Greenzeph

after you drain the spuds stick em back on the wam plate (low gas) to really dry them out.

Then add some ground nut oil and a little salt and flour to the spuds. Lid on and shake to disperse the oil and salt into the fluffy spuds .. then into the hot tin of whatever fat you want.. I dont actually add any more fat at all and they still go nice and crispy. Dont move the spuds in the tin though or they will break .. Just blast them on a high heat till crisp then they will come away from the tin very easily. Don't line with foil or anything.

Do not use a waxy potato King Edward's are the best but they have a tendancy to go mushy if you overboil them just bring to the boil. simmer for just 2 mins and drain and dry.

I do parsnips in the same way.. but sprinkle on salt and cummin powder.

interesting & also the point about snips in the same tray as spuds. I do the go_slow/delia thing & it works for me, but I might give that one a go. Thanks.

Ye gods are we there yet?!

It's a few roast spuds not fecking rocket science, boil em, roast em and eat the fecking things, then go and do something worthwhile.

3 pages FFS.

Originally Posted by big bald one

Ye gods are we there yet?!

It's a few roast spuds not fecking rocket science, boil em, roast em and eat the fecking things, then go and do something worthwhile, shit them out.

3 pages FFS.

Originally Posted by big bald one

Ye gods are we there yet?!

It's a few roast spuds not fecking rocket science, boil em, roast em and eat the fecking things, then go and do something worthwhile.

3 pages FFS.

3/10ths....

Step it up mate, you're diluting your brand with lackluster work habits....

Originally Posted by KorkyKat

They'll be used if everyone of the tips on here fails. Hmmmm, think I could do with some more tips. Personally I thought that BBO's instructions were a little basic.

Here you are Ceri.


Organic roast potatoes.

1. Obtain large cat or a dog - if you are really hungry or need to feed many.

2. Remove innards

3. Hang overnight by the tail but not near the cooker in case the fur gets singed.

4. In the morning soak in duck fat (sauteed for the middle class) from a duck you have already caught from the local boating lake. Leave for 24 hours.

5. Select you potatoes, give them a good washing and place in the sack in which you caught the cat/dog. Add a few pebbles and wave the bag around your head in a fast circular movement to fluff up the potatoes. Avoid hitting children/partner/guests.

6. Remove pebbles - make sure you remove them all as your family may complain if they bite into a rock roast.

7. Place the now fluffed up potatoes inside the prepared cat. If you have some room left over add a few carrots.

8. Before finally placing in the oven make sure the fur is oozing with duck grease. Dab a bit on for good luck.

9. Set the oven on medium or gas 4.

10. Place cat or dog in oven for 40 mins. Two carrot or mushroom slices placed in its eye sockets will give it the look of a professional chef.

When you have removed the dish scatter a few duck feather on top to give it that organic look.

11. You can wipe the oven down with the remaining fur from the cat. Just stick your hands in its innards - mind you don't burn your hand - and clean all the crevices. It's know as the cat glove puppet method.


bon appetit