Roast Potato S.O.S

#1
Hello all!

My roast potatoes are always rubbish, they are always soft and mushy.

I boil them till they start fraying at the edges, drain, then rough them up, then douse with olive oil and bang in the oven at a high heat for 45-60 minutes.

What am I doing wrong? My mum's roast spuds are shite as well.

thanks :)

edited for cack spelling
 
#2
Olive oil is ok, duck fat or goose fat is better.

Get the oven hot, put your spuds on a shallow flat tray, any built up sides tend to create steam and soggy spuds

Pre heat the tray as well. turn them over about half way through.

Bon appetite :D
 

Schaden

LE
Book Reviewer
#3
Two ways of doing it.

1. Don't preboil, just put in roasting dish with a bit of oil, mix of olive and ordinary cooking oil, at 200 degrees C for 50 minutes - pain in the arse since you have to keep turning the little buggers and burning your fingers.

2. Pre boil till cooked through, then put in a collander and give them a shake so they go fluffy on the edges. Then deep fry them in a chip pan till golden brown - everyone will be amazed with the results. This of course considered cheating in many circles but they come out bloody well.
 
#4
Schaden said:
2. Pre boil till cooked through, then put in a collander and give them a shake so they go fluffy on the edges. Then deep fry them in a chip pan till golden brown - everyone will be amazed with the results. This of course considered cheating in many circles but they come out bloody well.
Yes that is cheating... I'm going to have give that a try, good tip!

Thanks :-D
 
#5
What works well for me, as evidenced last night, is this:

Peel spuds and put on to boil. As soon as the pot comes to boil time 5 minutes. Drain at that point - do not leave them in the boiling water FTPOC!

Concurrently heat oil or fat (goose or duck is ultra yummy) in roasting dish.

Put spuds into bubbling fat, on a low gas on top. Seal them and baste them.

Pop in a medium oven. Baste once or twice. Cook for 1hr 45 plus...parallel timings to your joint.

Before serving remove from roasting dish and pop into warm serving dish. replace in oven while you carve. This crisps up the roasties proper nice an' all.

Don't use olive oil, it doesn't work well at the roasting temperatures, unless you cut it with fat or another oil.
 
#6
If you are doing a roast, peel the tatties, quarter them and then place round the joint around an hour before the joint is to be removed from the oven. Remember to turn them every 15 mins or so.

The cheats way is to parboil and then chuck into a deep fat fryer or similar, but they're not as nice as they dont have the taste of the joint on them.
 
#7
Use a suitable variety of potato - floury rather than waxy - King Edwards or Maris Piper are widely available and roast well.

Parboil as per Cuddles' instructions. Don't overcook, and don't leave them in the water. After draining, return to the pan and shake gently to knock the edges off them - it'll help them crisp up.

Use a shallow sided baking tray; heat the oil or fat in it in the oven before adding the potatoes. Turn the potatoes so they are coated in the oil before putting in the oven.

Personally I roast for about 45 mins - I find the roasties go a bit leathery if overcooked, but much will depend upon your oven etc.

If the roasties don't appear to be cooking, whack the heat up when you take the meat out to rest - this will give you plenty of time to finish the roasties.

Top tip: Cook more than you need - cold roasties with cold meat, esp. beef, are the food of kings.
 
#8
Or fried off with some garlic, bacon and Monday night's left-over chilli con carne, they make a smashing lunch for cuddleses on domestic fatty-gues.
 
#9
Right thanks for the advice chaps, I'm making them tonight and I am going to mess around and try some of above methods. Cuddles, that sounds great.

The roast dinner really is all about the potatoes isnt it?

oh yes, I shall make way too many!!

:-D
 
#10
I always stick the joint on a rack and roast the tatties under the meat so the juice drips over them. Works very well with pork and lamb but not beef or fowl as they produce too much juices and tatties go all soggy
 
#11
Par boil, but not until done through just so outsides will rough up a bit,

Beef dripping or goose fat dependant on rest of meal in tray in oven until mad hot, chuck in spuds sizzle and stir until coated in fat, bang in oven again mad hot until nice and crispy golden.

Jobs a good un.
 
#14
Best advice award so far goes to Cuddles 10/10.

In the kitchen we'd roast them in a brat pan with rosemary and garlic and salt and pepper to season just till they'd taken on a golden colour then its off to the ovens with them.

Outstanding flavour!!! :lol:
 
#15
Sparky2339 said:
Best advice award so far goes to Cuddles 10/10.

In the kitchen we'd roast them in a brat pan with rosemary and garlic and salt and pepper to season just till they'd taken on a golden colour then its off to the ovens with them.

Outstanding flavour!!! :lol:
Well thanks but honestly, praise from a slop-jockey...I'm gutted! That CCF/ACF cookery course in 1977 at St Omer Bks obviously still shows through in my technique...

"Cadet Cuddles, can you possibly cook those vegetables any more?"

"Yes Q!"

"Well go on then, they're not "ready" yet!"

All joking aside it was ten days of top fun and I might even have gone ACC, had my first choice regiment not been overjoyed at my application even though I was not blond, six foot tall, an Old Etonian and fond of weekends in the New Forest with the Regtl Col. Which is another thread's worth!
 
#17
Litotes said:
I really didn't know how much fun one could have with a large bag of potatoes, an oven and a goose!

:D

Litotes
Oh you need to get out more. Want my recipe for jerk goat! :twisted:
 
#18
Cuddles said:
Litotes said:
I really didn't know how much fun one could have with a large bag of potatoes, an oven and a goose!

:D

Litotes
Oh you need to get out more. Want my recipe for jerk goat! :twisted:
Careful, you can do time for that...

Also remember to save all the fat/juice off the chicken/beef for the gravy! Better still, just throw your gravy granules in the stock and hey presto - top gravy that actually tastes like the meat you are eating...
 
#19
jarrod248 said:
Right as per cuddles - plus when they have been par-bolied and throughly drained and shaken in the pan to rough up the edges, pour over 2 tablespoons of plain flour. Make sure you geive them a good coating.This will give you a really good crispy outer. The fat must be very hot - it's the same mistake people make with Yorkshire puddings. The fat has to be hot.
I often also strip some roasemary onto them.
Flour? Blimey do you have rice with pasta too??

The rosemary idea is top. They go well with Italian meat dishes, roast lamb and any loin based (e.g. pork tenderloin, venison) dishes. I sometimes roast them up to the eleventh hour, then pop a couple of cloves of garlic in with them in a dry dish, half a dozen drops of balsamic over them, finish roasting...heaven!
 
#20
I've heard that, Jarrod, but never done it myself, I just rely on the hot goose fat to seal the edges of said spuds and turn every 15-20 mins until cooked and crispy. Sparky, done it that way as well, but the OHs aren't too fond of fat flying in all directions in their gleaming kitchens.
 
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