Hello :)

kunekune

I get something that is floury, parboil it and then break up the surface with a fork so that it isn't smooth. Then I roast it with goose fat (it lasts ages in the fridge, I still have the remains of the tin I got at Christmas) but I've had pretty good success with olive oil too.

TNG

coat with semolina - sprinkle over as you shake to roughen the edges before they go in the oven

oh - and King Eddies are my fave for fluffiness

celyn90

Graham_Devon wrote: »

Isn't meat dripping meat fat?

Yep, I just drain off whatever the meat is cooking in and throw them in that adding extra lard if there isn't enough.


:rotfl: :rotfl: :rotfl: at potato wedgies

Graham_Devon

celyn90 wrote: »

Yep, I just drain off whatever the meat is cooking in and throw them in that adding extra lard if there isn't enough.


:rotfl: :rotfl: :rotfl: at potato wedgies

_pale_

Sounds kinda rank

I will go for king edwards then, cheers all. Will leave you all in peace now

Rikki

I use king edwards until they lift the local potato crop round here and then I buy a sack of wilja. Normally about £5 for sack.

Rikki

Graham_Devon wrote: »

_pale_

Sounds kinda rank

I will go for king edwards then, cheers all. Will leave you all in peace now

Drop into OS anytime were all good girls in here.

Graham_Devon

Rikki wrote: »

Drop into OS anytime were all good girls in here.

See, say a line like that and you know i'll be back

katiekoo_2

I find that olive oil doesn't get hot enough and my spuds get soggy. I use sunflower oil in a mad-hot top oven for 45 minutes after a quick par boil.

I always season mine with s&p and a tiny dusting of mustard powder too before I put them in the oven.

pigpen

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.

I do the same but before I put them in the oven I shake off as much liquid as possible.. cover in olive oil (with a squirty bottle because I have bit of a squirty bottle fetish) then sprinke liberally with salt and black pepper... they come out really crispy on the outside and really soft and fluffy on the inside... even I eat these and I hate roast spuds.

I use any common-or-garden cheapest they have in the greengrocers potatoes.

grannybroon

Actually I don't worry about variety. I parboil for 10 mins (heat tin up with marge and have a pastry brush at the ready (210 degrees in my oven) and then roast for about 45 mins high heat in oven with loads of marg and tend to baste at least twice and baste.

GB