Hello :)

Graham_Devon

I'm kind of here to learn!

Can anyone tell me the best potatoes to make your own roast potatoes?

Mum's are always fluffy and crispy on the outside. When I made my own, they were like a jacket potatoe and you could hear the knife slicing them.

They are coming down soon, gonna make cheesey veg with proper home made roast tatties.

So could you just tell me the best ones to go for? They all confuse me, apart from baking potatoes.

My usual choice is Aunt Bessies

mrbadexample

You want a nice floury spud like King Edwards. Or Cara.

misscutiepie1984

try this website tells you best potatoes and how best to make them. http://www.cottagesmallholder.com/?p=95

Elliesmum

There is a cheat way of doing roast spuds and that's to deep fry them first which gives them a nice crisp outside then pop them in the oven. This is what I do when I'm in a hurry.

EM xx

Penelope_Penguin

Hi, GD :hello: :hello: :hello: Great to see you in OS :beer:

My favourites are Desiree ( a red potato) or Maris Piper.

HTH, Penny. x

Graham_Devon

See, confusing! Maris Piper, King Edwards and a red one!

Which is the softest and, erm, 'puffy', dunno how to say it, fluffy!?

celyn90

I part boil the potatoes, drain away the water then shake them about in the pan a bit so they get slightly dented and a bit bashed. Then I shove them in the oven and cook them in hot meat dripping.

PasturesNew

When I was young and we'd go to the greengrocers, they'd have about 20 troughs of spuds - all named.

Nowadays they're mainly sold as "white" or "red". But if you check the labels carefully they do often tell you precisely which name/sort of spud they actually are so you get the right ones.

Then invite us round for a big roastie supper

Graham_Devon

celyn90 wrote: »

I part boil the potatoes, drain away the water then shake them about in the pan a bit so they get slightly dented and a bit bashed. Then I shove them in the oven and cook them in hot meat dripping.

Isn't meat dripping meat fat?

Rikki

I prefere wilja potatoes. :T


Variety: Wilja

Yellow skin, light yellow flesh. Moderately firm, slightly dry texture.

This is a Second Early variety.

This variety is excellent for:

* Boiling
* Chipping
* Roasting
* Mashing

Rikki

:rotfl: :rotfl: :rotfl: :rotfl:

Desiree

.

This variety is excellent for:

* Boiling
* Wedgies :eek:
* Baking
* Chipping
* Roasting
* Mashing

Well it made me laugh. :rolleyes:

*must get out more*