Crispy roast potatoes

Kitchenbunny

I use whatever oil I've got in the cupboard, but I do save bits of bacon fat just for a special occasion like roasties. Mmm, gives them a lovely salty tang. For crispiness though, a high heat and lots of roughing them about in a colander before being dashed into hot hot oil, and I find lots of moving them about so all sides get a chance to be crunchy.

HTH

KB xx

MrsRogers

Duck fat is also excellent :T

Beckyy

How did they go, OP?

angchris

I always toss my spuds in cornmeal/Polenta (same stuff) as I am chuffing up the par boiled spuds I sprinkle it over so it is well distributed then throw them in burning hot oil in roasting tin. They come out absolutely Devine every time

Rossy2692

Beckyy wrote: »

How did they go, OP?

Well after you had all replied i just checked one last time in fridge and found some beef dripping lurking in a draw so used that, scared me abit about what people were saying about Flora cuisine wont be using that in future! Roasties were beaut! Par boiled, air dried, tsp flour, roughed up, onion granuels, garlic granuals and in the oven! Y-u-m-m-y!!

melanzana

I cannot get beef dripping anywhere. Am in Southern Ireland. All I can see Is a block of vegetable fat for pastry and the like.

I think it was banned after mad cow disease or something like that.

Can you still get it easily in Uk?

If anyone is reading where I am, can they point me to where I might get beef dripping?

I know I could render down beef fat. But life's too short!

Rossy2692

Morrisons is where i bought it from

melanzana

Rossy2692 wrote: »

Morrisons is where i bought it from

Don't have a Morrissons here though!

When we were kids and money was tight, we used to have bread slathered in dripping.

Sounds awful, but Food of the gods. Honest!

Olive_Oyl

Ok the best roast potatoes( ( use red skinned ) are par boiled for 10/ 12 minutes or until you can stick a knife into the potato but its still firm but not hard . Drain in a colander and toss to roughen the edges then coat in a good dusting of flour .

Cook in hot lard . Perfect .

krlyr

I always use vegetable or sunflower oil just because it's always in the cupboard. Not overly huge on the flavour of olive oil, I use a mild flavoured one for HM wedges etc. but never thought of using it for roasties. I just do a shallow amount of vegetable oil and tend to use the Fry Light spray to cover them on top (Fry Light having been refilled with vegetable oil many a time rather than spending a fortune buying diluted oil!). Always nice and crisp with a good flavour IMO.