2006-12-05 22:47:58 · 18 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
King edwards of course...roasted the old fashioned way....soak, par boil, bash then straight into hot hot goose fat....crispy on the outside...floury in the middle....mash into your gravy and bobs your uncle...christmas all sorted.....roasted sweet tatties on the side if you're feeling flush!
2006-12-05 22:51:12 · answer #1 · answered by michael s 4 · 2⤊ 0⤋
Roast Potatoes
Ingredients
2 medium potatoes per person
garlic
sunflower oil
salt
Peel the potatoes and chop them in half. Put them in a saucepan and cover with boiling water. Bring back to the boil and simmer for 10 minutes.
Meanwhile preheat the oven to gas mark 7 or 200 degrees. Take a roasting pan and cover the bottom with a thick layer of sunflower oil. Put in the oven to warm up.
Once the potatoes are cooked drain. Toss them in the colander or gently rub them over with a fork to texture the outsides.
Take the hot oil out of the oven and carefully pour the potatoes into it. Use a spoon to cover them all in oil. Add 1 clove of garlic per person (peeled but not chopped) to flavour the oil and give the potatoes some flavour.
Cook for 1 hour (or longer if you like them really crispy). Every 15 minutes remove the pan from the oven and turn the potatoes over in the oil to make sure they get crispy all over.
Once they are cooked remove from the pan and lightly salt.
2006-12-05 22:52:14 · answer #2 · answered by Anonymous · 1⤊ 1⤋
For crunchy golden roasters, Maris Piper, they o boil away in the water though, so boil for fifteen mins, drain, shake the pan to rough up the edges, then drop into hot goose fat for the best roast spuds you'll ever eat!
2006-12-05 23:07:17 · answer #3 · answered by merciasounds 5 · 0⤊ 0⤋
King Edwards every time...no contest. Roasted in goose fat...wonderful crispy roasted tatties.
The secret is after you have part boiled the tatties, drain and leave to get cold before adding them to hot goose fat oven gas mark 6 for 30 minutes... basting occasionally..last 30 minutes of cokking time turn oven up to gas mark 8. Add a very fine sprinkling of salt and voila..the bestest roasted tatties on earth.
Merriest of Christmases to you.
2006-12-05 23:02:07 · answer #4 · answered by Anonymous · 1⤊ 0⤋
I'm with Michael on this one! Goose fat is definitely the best for roast potatoes although olive oil with a few cloves of garlic and fresh rosemary also works a treat.
2006-12-05 22:52:45 · answer #5 · answered by Stephanie C 3 · 0⤊ 0⤋
Maris Piper is a bloody good all rounder, for best results, roast them in goose fat, pre boil them for a little while first, about 10 mins, but they are also lovely just plain boiled, happy eating, and HAPPY CHRISTMAS.
2006-12-05 23:00:15 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Yukon Gold potatoes
2006-12-05 23:15:07 · answer #7 · answered by JusMe 5 · 0⤊ 0⤋
King Edward's are the best and most versatile maincrop potato you can buy; they can be roasted,chipped,baked or mashed. If you can grow your own for next year then give it a try, you won't be disappointed.
2006-12-06 00:46:46 · answer #8 · answered by Trixie Bordello 5 · 0⤊ 0⤋
King Edwards, Red ones if you can find them. Baked in Goose fat of course.
2006-12-05 22:52:10 · answer #9 · answered by Anonymous · 0⤊ 0⤋
It depends how you want to cook them. Potato varieties have different cooking qualities. My favourites are picasso, nadine , wilja. I'm using picasso at present because they are good all round potatoes and don't turn to mush when boiled however, the oones which do turn to mush when boiled, make great roasting potatoes.
2006-12-05 23:03:53 · answer #10 · answered by fenlandfowl 5 · 1⤊ 0⤋