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Old 12-24-2015, 08:35 AM   #1
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Roast potatoes

I have never made roast potatoes. Ant bessy has always been the best approach. I have looked at James Martin as I watch him a lot. The question is what to use IF ANY?

“James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well.”

What is cheapest, best or use nothing?

What flavour if any is impacted.

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Old 12-24-2015, 08:45 AM   #2
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Quote:
Originally Posted by otuatail View Post
I have never made roast potatoes. Ant bessy has always been the best approach. I have looked at James Martin as I watch him a lot. The question is what to use IF ANY?

“James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well.”

What is cheapest, best or use nothing?

What flavour if any is impacted.
Use Yukon Gold potatoes. Wash them well and dry them well. Poke a sharp knife into the flesh a few times if you are roasting them whole. If you're quartering them put them all in a bowl and pour a little olive oil and a sprinkle of Kosher salt and fresh ground pepper on them to lightly coat and a drizzle of balsamic vinegar if you some at hand. Then onto a baking dish and into a 325 degree oven until they are fork tender.
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Old 12-24-2015, 09:52 AM   #3
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If you like crispy roasted potatoes, like I do, follow this recipe. Best ever: http://www.seriouseats.com/recipes/2...es-recipe.html
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Old 12-24-2015, 10:35 AM   #4
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Do want whole potatoes or wedges? Duck fat is to die for with poatoes.
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Old 12-24-2015, 10:44 AM   #5
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Quote:
Originally Posted by CWS4322 View Post
Do want whole potatoes or wedges? Duck fat is to die for with poatoes.
I agree.
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Old 12-24-2015, 12:03 PM   #6
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Ok I should have said I am in the UK never heard of Yukon Gold potatoes

We have baking potatoes, King Edward and Morris piper. (JM recommends MP for chips)


I wondered did any of these leave an after taste or flavour the potatoes. I got some pork dripping and it doesn't smell too bad. Will investigate this further
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Old 12-24-2015, 12:43 PM   #7
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Here's an article that compares different types of potatoes common in the UK and their characteristics when roasted. Give it a read and use the method that most appeals to you.

http://www.theguardian.com/lifeandst...-potato-recipe
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Old 12-24-2015, 12:59 PM   #8
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Where ever you are, you need potatoes that are floury when you cook them.
Part cook them in water to start them off, and then start off the roasting by coating them in fat. When they are well coated, put them in the roasting tray and have the temperature high. Baste them frequently until they start to brown and then leave them to crisp up until they're ready. It's a bit of a knack, but once you've mastered it you'll always get good roasties,

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Old 12-24-2015, 01:56 PM   #9
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I make roast potato wedges with red new potatoes. For medium size potatoes I'll cut them in eighths and toss with EVOO to coat. Put them on a baking sheet skin side down, sprinkle with a little salt if desired. Roast for 20 minutes or so at 350 - 375 until almost done, and then finish them under the broiler to brown them. Sometimes I'll sprinkle them with rosemary.
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Old 12-24-2015, 03:04 PM   #10
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I've used russet, gold and red potatoes for dicing (about 2 to 2.5 cm dice) and roasting and all work just fine. I've never found any need to boil them first.

I've also never used any animal fats, just vegetable oil or a light olive oil. I usually use some sort of herb seasoning too (thyme and rosemary both work well, and if you have it in some form the UK, Montreal steak or chicken seasoning is excellent), along with coarse salt and black pepper.

I cut up the potatoes, toss them in a bowl with the oil and seasonings, then spread in a single layer on a baking sheet sprayed with cooking spray. I roast them in a medium hot to hot oven (200°-250°C) to make them crispy outside and tender and fluffy inside. Roast for about 30-45 minutes.
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