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I'd better practice. I think I'm doing my first Christmas lunch this year for my very foodie family. I've never cooked roast potatoes before. They'll not hold back if I get it wrong, bless 'em...
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I don't roll on Shabbos -
Rhona enjoy practising, yum
I always do enough roast potatoes to freeze so if we fancy chops, steaks or sausage it only takes a few minutes in the oven to re-crisp them.Location....East Midlands.Comment
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Cor, I didn't know you could freeze roasties (I know you can buy them commercially but these are pants IMO.)Originally posted by Bren In Pots View PostRhona enjoy practising, yum
I always do enough roast potatoes to freeze so if we fancy chops, steaks or sausage it only takes a few minutes in the oven to re-crisp them.Comment
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I bring the spuds to the boil, simmer for 5 mins (at this point put the roasting tin in the oven with either olive oil or goose fat in it). Drain the spuds and dry off over a low heat then put them into the hot fat. If I am using goose fat I add nothing, if olive oil then I sprinkle liberally with garlic powder and sage. Turn the spuds after a half hour (do them in a really hot oven for a good crisp outside and fluffy middle). Best spuds (in my mind) for roasting are King Edwards.Happy Gardening,
Shirley
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My ex-Chef hubby agrees with you Shirl - must be Eddies. He par-boils, then shakes them about like crazy to rough the surfaces up, before bunging in the roasting tin with whatever meat we're having. He insists on Goose Fat too! My Mum tried to convert him to Duck Fat, but without success.
Actually got some on the go now and they smell soooooo good - or is it the leg of Lamb that they're nestling up to?!
Sorry, can't find my interrobang LOL!
All the best - Glutton 4 Punishment
Freelance shrub butcher and weed removal operative.Comment
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wiki interrobang the right click on the font's at the bottom and copy
Never test the depth of the water with both feet
The only reason people get lost in thought is because it's unfamiliar territory....
Always remember you're unique, just like everyone else.
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Mine are smelling lovely! Home grown of course, in lard coz I havent got any duck fat......blow the diet!
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Just about to dish up mine done in goose fatLast edited by FionaH; 11-10-2009, 06:43 PM.WPC F Hobbit, Shire policeComment
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Ok - so I cheat with roasties - after discovering just how good frozen ones were I've never looked back - BUT - I do tend to add a sprinkling of whatever 'meat' is being eaten with the roasties an equivalent gravy powder or compatible herbs/spices mix.
I do this with (oven)chips as well - just to give them a little zing - and it goes down well!Comment
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