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How do I make them fluffy?
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Replies: 58
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Get a wife
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Peel,boil for ten mins,drain into colander then shake till rough on outside, then into HOT goose fat in hot oven until cooked.
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What he sayed ^
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Need a good spud-maris piper will do.
Par boil,once par boiled shake spuds in pan so it roughs them up. Have your oil in a pan in the oven for 5 minutes. Lightly flour spuds,add alittle salt and pepper if you want. Put in the oil for about an hour and half. As ramsey says "roast potatoes......DONE" |
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how do you make aunt bessies ones go really hard?
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if you don't have any goose fat then duck fat will do.
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cook em for 3 hrs?
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Do I not dust them with milk or anything?
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If you like the full carbon flavour. Probably 30 40 minutes will be enough on 220C
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It's really wasteful but I like to cut mine in to either cubes or discs depending on what I'm cooking.
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Be careful.
My mate's neighbour was doing roast potatoes this weekend and the oven caught fire. Almost burnt the house down but Fire Brigade there in 3 minutes. |
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dont boil too sloppy
bit of butter some sterry milk job done ;) dip the yorkshires in it but if you want my gravy recipe to go with it you can fck off :^0 |
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Desiree potatoes fluff up very nicely for roasting
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have often wondered what 'par boil' actually means?
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part boil
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Can you make yorkshires wiv Fan ny batter
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so why not say part boil then?
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Cos it's shorter.
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same reason they say...pan fried ffs.
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lol
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http://en.wiktionary.org/wiki/parboil
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1381, from Old French parboillir (
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Parboiling (or leaching) is the partial boiling of food in order to later finish cooking it.
The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, such as removing gyromitrin from false morels. The technique may also be used to soften vegetables before roasting them, particularly for a Sunday Roast. |
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rooster potatoes really are an improvement for roasties
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I'm not impressed with Rooster potatoes.
They're just normal potatoes painted red. |
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I'm baking a potato at the moment.
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Nice one Jase!
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Mully 21 Dec 12:43
How do I make them fluffy? Leave them behind the bread bin for 3 months. They'll grow fluffy alright |
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Use roosters, parboil 10 mins, lightly salted, drain sprinkly lightly with semolina then into hot goose fat in the oven
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roll them in dry semolina for and extra bit of crunch on the outside
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Baked potato was lovely, had it with baked beans. Skin was beautifully crisp, perhaps a tad undercooked on the inside but still borderline orgasmic.
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jacket potato, use a metal skewer, coat the tatty in olive oil,** with a fork and rub in some coarse sea salt into the skin and bake, you cant beat that
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pr!ck
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You're too hard on yourself.
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Just get Tesco Finest. :)
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I agree with what has been said but between fluffing them up and putting them in the hot roasting pan, add a small amount of flour and it will make them even crispier
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I think Mully is concerned with Fluffy, not necessarily Crispy.
Fluffy = par boil first and good choice of spud. Crispy = bash'em up a bit after par boiling then put in hot fat. Not convinced that goose fat / duck fat do that much more than normal cooking oil. The important bit is getting the oil hot, the potato a bit bashed so it can crisp at the edged. If you want real "pub-style" greasy roast potatoes like my local does, par boil the night before, and drain, then chuck'em in the deep fat fryer the next day. This also works for roast parsnips. |
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One important step everyone has missed.
After par boiling and 'fluffing up' leave the potatoes to cool until they stop steaming. It reduces the amount of moisture in the potato giving even crispier results :-) |
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high and hot in the oven as well.
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