or parboiled and then roasted.
me i prefer the first option......whats your choice?
2006-11-06 08:04:03 · 14 answers · asked by chris s 3 in Food & Drink ➔ Cooking & Recipes
Buy decent potatoes - Roosters or King Edwards!
Peel and chop, put around the joint. Duck or goose fat is best. Add a little water. And season - sometimes I use tamari - not a lot.
Turn and baste often to coat them in juices.
They are done when they are cooked through and how ever you like em.!
Better than oil and better than par-boiling too!
And never in a separate pan - they are just big chips then!!!
2006-11-06 11:42:47 · answer #1 · answered by kiku 4 · 0⤊ 1⤋
My method is like this:
1 parboil chunks of potatoes.
2 drain
3 fry in a little oil until slightly golden. Season them with a little salt and pepper. A little Knorrs chicken powder can be added if preferred something with a more meaty flavour.
4 put in roast tin with a little more oil
5 roast alongside with meat.
6 keep an eye on the potatoes chunks and turn them over when top looks golden
7 Don't let them roast for too long or they will get burned. They should look evenly golden on the outside and be fluffy and cooked through inside.
Good luck!
2006-11-06 10:59:46 · answer #2 · answered by Anonymous · 1⤊ 0⤋
parboiled then roast along side the joint. If they have been boiled just right they should 'fluff up' but go nice and crispy on the outside and soak up the meat juices which make them extra good!!!
2006-11-06 08:42:07 · answer #3 · answered by Anonymous · 2⤊ 0⤋
The first option is DEAD tasty but tends to muck up the gravy making potential. I think this idea is Swedish...
Peel,
King Eds are best for this...a waxy potato.
Score the spuds on one side about a cm at the deepest...
Par-boil with some whole garlic cloves.
Drain well and let dry a little.
A good drizzling of olive oil.
BIG knob of butter.
Lid on pan and toss gently.
Put spuds scored side up.
Sprinkle with fine breadcrumbs and fresh sea salt/ground or cracked black pepper...fresh thyme if you want.
Roast until really crispy.
Because you score the potatoes they get even crispier....rather than tough.
Otherwise...
Par boil...drain...add tonnes of butter...toss in pan to break up the spuds surface a bit...(because you toss them with the butter they are coated all over)
Roast...crispy and scrummy!!!
2006-11-06 08:38:45 · answer #4 · answered by minitheminx65 5 · 0⤊ 0⤋
boil them for 10 mins. Drain, put back in saucepan and holding lid in place quickly shake them to roughen the edges. In the mean time u should already have the oil in the oven very hot (220 or so) if possible use goose fat or if not ground nut oil Place them in the oil (the dish on a burner whilst out of the oven to keep it hot0 and put back in the oven for 40 mins..
2006-11-06 20:23:38 · answer #5 · answered by leo getz 1 · 0⤊ 0⤋
sliced partway thru when you cut them up, so there's a line of gentle cuts thru them all width ways, this makes them crispier, then parboiled and roasted in a little olive oil and butter with garlic and rosemary. deeelish!
2006-11-06 20:15:18 · answer #6 · answered by Andromeda Newton™ 7 · 0⤊ 0⤋
well part boil then roast in goose fat if your in UK tescos sell it in a little jar next to the lard and butter.
2006-11-06 08:16:40 · answer #7 · answered by Carol B 5 · 0⤊ 0⤋
My preference is boiled potato then lower into hot chip pan until golden brown. lovely soft inside and crisp outer.
2006-11-06 08:15:11 · answer #8 · answered by blueknowz 2 · 1⤊ 1⤋
Par boiled, then stuck in with the joint.
2006-11-06 08:11:27 · answer #9 · answered by thecoldvoiceofreason 6 · 2⤊ 0⤋
First option and I go along with Kat that makes my mouth water!
2006-11-06 08:23:50 · answer #10 · answered by rachel.cox4@btopenworld.com 2 · 0⤊ 2⤋