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Roast potatoes


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Showing 26-49 of 49 posts in this discussion
In reply to an earlier post on 30 Jul 2012 13:25:04 BDT
[Deleted by Amazon on 16 Aug 2012 02:43:32 BDT]

In reply to an earlier post on 30 Jul 2012 13:39:31 BDT
pixie says:
gadys...what an odd Wobberoo! Don't try to make sense of it....you'll go gaga! Lol!

Posted on 30 Jul 2012 15:28:20 BDT
Lauren says:
Great tips everyone.
Only one I think is missing: After coating in fat or oil, start off roasting cut side up.
I recently found this out from Aunt Bessie.
JohnK - I use similar method for jacket potatoes, but with oil - works very well in Philips Airfryer.
The jackets will be buttered tonight - if I can resist the roasties!

In reply to an earlier post on 30 Jul 2012 16:05:13 BDT
Last edited by the author on 30 Jul 2012 16:06:39 BDT
pixie says:
Lauren...you are quite right. Nigella gave a tip about cutting the potatoes too. Try to get as many uneven areas as possible, pointy bits...Lol! I'm not explaining this very well but I know what I mean!
I do that with the jackets too, a little bit of oil and salt.

I once knew someone that was keen to help a friend when she was catering, in a moment of excitment and keen to get ahead with the preperations she spiked all the potatoes in the morning so they would be ready. Chef unaware that this had been done cooked them later and when they were served everyone was black on the inside!...Nearly the end of a beautiful friendship...and catering business!Lol!

In reply to an earlier post on 30 Jul 2012 22:53:53 BDT
[Deleted by Amazon on 16 Aug 2012 02:43:33 BDT]

In reply to an earlier post on 31 Jul 2012 01:57:57 BDT
[Deleted by the author on 31 Jul 2012 14:40:54 BDT]

In reply to an earlier post on 31 Jul 2012 07:36:31 BDT
pixie says:
Hi Suzy...how's things? Glad you popped in. x

In reply to an earlier post on 31 Jul 2012 14:46:09 BDT
[Deleted by the author on 31 Jul 2012 14:46:25 BDT]

Posted on 31 Jul 2012 22:35:18 BDT
D. H says:
Hi I own an actifry. I put a spoon ful of beef dripping/ goose fat or when I'm on a health kick I use extra virgin in it. Peel and cut up the potatoes not large but definitely not small and pop them in the fryer for 35 mins. You get all the flavor at a %age of the calories.

Posted on 1 Aug 2012 14:43:49 BDT
Crookedmouth says:
I did some good roasties last night. Shaking them in the saucepan before popping them into hot fat is the way to go. I then cook the gravy in the potato pot so assimilate all the potatoey mush that comes off during the shaking.

You can also rough the pots up with a fork to get the same effect. I never season them.

Finally, I pour off the fat and cook the pots "dry" for the last 10-20 minutes of the roasting. Dunno if it works, but it's how my dad does them. I'm guessing it stops them soaking up too much fat...

In reply to an earlier post on 4 Aug 2012 22:47:27 BDT
happy says:
Of course, you can be a total heathen. Par boil your potatoes, then chuck them in the deep fat fryer.

Posted on 6 Aug 2012 06:34:15 BDT
kittycat2000 says:
Happy cleaner, that's sacrilege!!!
The best potatoes for roasties that I have found are roosters. They're a red skinned Irish potato but I think they're available throughout the UK now. I just parboil, throw into a roasting tin with goose fat or fat from whatever roast I'm cooking and leave them to it. They also bake, boil and chip well.

In reply to an earlier post on 6 Aug 2012 11:19:50 BDT
Last edited by the author on 6 Aug 2012 11:22:02 BDT
HA HA HA HA HA!!!

Ohhh dear! I'd get your tin hat on, happy, if I were you?! and you'd better start digging out that bunker in your back garden!!! Do you realise what you have just said?!?!?! - and on the COOKING FORUM!!!!!!!!!!!!!

Ohhh squirrels!!! Next you'll be telling us that you can even buy them!?!.....ready-made!!!.....and frozen too!!!

In reply to an earlier post on 6 Aug 2012 12:24:14 BDT
Crookedmouth says:
Good god! You'll be lucky if I don't report you to Amazon for that...

In reply to an earlier post on 6 Aug 2012 12:25:29 BDT
Crookedmouth says:
"you can even buy them!?!.....ready-made!!!.....and frozen too!!!"

I've seen those. I wept. I really wept.
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In reply to an earlier post on 6 Aug 2012 12:31:37 BDT
Scarlet Lady says:
Hey Crooks!

In reply to an earlier post on 6 Aug 2012 12:32:31 BDT
Crookedmouth says:
Mwah

In reply to an earlier post on 6 Aug 2012 12:33:00 BDT
Scarlet Lady says:
Did you miss me?

Posted on 6 Aug 2012 12:33:40 BDT
Crookedmouth says:
No - I took very careful aim.

Posted on 15 Aug 2012 11:38:48 BDT
If you freeze the pots can you cook them from frozen or do you have to defrost first???

In reply to an earlier post on 15 Aug 2012 11:53:51 BDT
Scarlet Lady says:
Won't they go black?

In reply to an earlier post on 15 Aug 2012 16:38:24 BDT
pixie says:
If you par boil and then shake them up to rough them a bit you open freeze and then cook from frozen.

In reply to an earlier post on 15 Aug 2012 16:38:58 BDT
pixie says:
Scarlet because you parboil they don't go black.

In reply to an earlier post on 15 Aug 2012 16:46:35 BDT
Scarlet Lady says:
Thanks Pix!
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Discussion in:  cooking discussion forum
Participants:  14
Total posts:  49
Initial post:  30 Jul 2012
Latest post:  15 Aug 2012

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