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Thread: The Roast Potato Thread (now in the right forum)

  1. #1
    david32's Avatar
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    The Roast Potato Thread (now in the right forum)

    It is a matter for some debate as to how the best Roast Potatoes are produced. I am currently locked in a blood feud regarding this subject so I turn to you oh fine connoisseurs of FHC. My current method is as thus:

    Peel spud
    cut to approximate size of a small egg
    place in large pan of cold salted water
    bring to the boil and leave for another 3-4 minutes
    drain then return to saucepan
    add salt and a blep of olive oil
    put the lid on and shake to fluff

    Meanwhile

    oil a baking tray with olive oil
    put in the oven at 220
    once the spuds have par-boiled withdraw tray and turn temp down to 190

    finally drop spuds onto tray, burning oneself in the process by splashing boiling hot oil everywhere
    cook for 20 mins, turn then cook for another 20 mins, turn then in for the final 20 mins.

    Boom Potatoes.

    I have heard of many other routes to spuddy success, are you a cold fat specialist? more par-boiling? vegetable oil not olive? Inquiring minds need to know.

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  2. #2
    Keckers's Avatar
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    More boiling I don't seem to notice any difference if the water is salted or not to be honest. Goose fat for special occasions otherwise use vegetable oil.
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    I use: Olive Oil or last week's roast dripping, often with a bunch of rosemary in.
    Unsated water - the only reason to salt the water is to raise the boiling temperature / reduce boil time which is largely irrelevant. I often salt either the hot fat or the fat+potato mix once they go into the oven though for extra crisp crunch.
    I put the spuds into a already boiling pan for 6-8 minutes and rarely fluff them. recent testing has revealed non-fluff'd potatoes at least as good as fluffed ones, if not preferable with Mrs Itiken and myself.

    Generally they get about an hour on gas mark 6, only turning by shaking once, it gives them a nice uneven texture, though sometimes they get 20 mins on 8 then 40 mins on 5.
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  4. #4
    Keckers's Avatar
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    What sort of size do you cut them to? I find peeling a medium sized roasting spud and then cutting it in half is a pretty good size.
    Quote Originally Posted by Paul Mason
    It is absurd that we are capable of witnessing a 40,000 year old system of gender oppression begin to dissolve before our eyes yet still see the abolition of a 200 year old economic system as an unrealistic utopia.

  5. #5
    Movember 2012 Steve the Pirate's Avatar
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    Tend to par-boil for ~5 min or so. Haven't tried adding salt or oil before giving them a shake in the pan (might give it a go and see if it's any better next time). I just tend to chuck them into the same roasting tin as whatever I'm doing as a roast for 30 min and then turn them for the final 30 min.
    Yeah I know it won't be the optimal temp to get them as crispy as possible but I only tend to have them when doing a roast and it just works out easier for me that way. Have only ever used vegetable oil so can't really offer any opinion on the difference between veg oil vs. olive oil.

    I was always under the impression that the hotter the better as far as the fat/oil you're using to cook it in initially (within reason).
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    Quote Originally Posted by Keckers View Post
    What sort of size do you cut them to? I find peeling a medium sized roasting spud and then cutting it in half is a pretty good size.
    i can't measure it, you just have to go with the feeling.
    I'd rather have more small ones than not enough large ones though.
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    NoirAvlaa's Avatar
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    Where the fuck is the garlic in any of these posts? Amateurs.

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    Movember 2012 Stoffl's Avatar
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    >2016
    >Boiling potatoes not steaming them



    Typical brit philistine, shamelfur dispray

    Poasting from my couch

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    Super Baderator DonorGlobal Moderator cullnean's Avatar
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    Not olive oil, it goes funny at high temperatures, rape seed or veg is best

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    Duckslayer's Avatar
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    Cullnerd i think extra virgin has the lower smoking point, standard oilive oil should be ok for roasties i think? I suppose a bit of veg oil cant hurt.

    does salt in the water help draw out moisture from the potato to help with fluffiness?

    Big ups to all the potato posters. Love a good roast potato. Love it

    Tiny downs for stoffl for dissing the par boil method.

    for extra crispy coating bit of salt and cornflour coating + whatever your herb of choice is

    Special mention for special potatoes. If you're roasting a joint of lamb, gotta put the potatoes in there with it. That special sticky black goodness you get as a coating for the roastie is THE BEST TASTE EVER. Doesn't seem to work for beef or chicken half as good. Assume its something to do with the high fat content of lamb? Anyway. DO IT

    think the no garlic thing is a British thing. Garlic + roasts just seems a bit european, no? Not saying it isnt nice but imo its just not needed. Gravy is coming can always add some in there.

    as a side note, for some odd fucking reason my dad hates fluffy potatoes. He likes his roast potatoes more er.. "gooey" i suppose would be the word. Glutenous? Im not a fan tbh. Odd fucker when it comes to potatoes. Whenever ive seen him eat them he is maybe 50% likely to say "its "funny" that one" and leave it. I blame the war
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  11. #11
    Keckers's Avatar
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    Quote Originally Posted by Duckslayer View Post
    does salt in the water help draw out moisture from the potato to help with fluffiness?
    I've heard it claimed but I've never noticed any difference either way.
    Quote Originally Posted by Paul Mason
    It is absurd that we are capable of witnessing a 40,000 year old system of gender oppression begin to dissolve before our eyes yet still see the abolition of a 200 year old economic system as an unrealistic utopia.

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    Donor Tellenta's Avatar
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    I am going to try this with red potatoe right now.

    Edit: abandon ship, forgot I had preped for curry stew last night.
    Last edited by Tellenta; March 21 2016 at 11:03:54 PM.

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    Frug's Avatar
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    Quote Originally Posted by cullnean View Post
    Not olive oil, it goes funny at high temperatures, rape seed or veg is best

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    This. Sadly.

    I think you can smell/taste it when you bring the temp too high but 220C is above what everyone says the smoke point is. I know I've baked fries with it once and regretted it immediately as they deffo did not smell or taste quite right.

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    Movember 2012 Stoffl's Avatar
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    Isn't peanut oil or palm oil what you use for ultra high frying temps ?


    Quote Originally Posted by Duckslayer View Post
    Tiny downs for stoffl for dissing the par boil method.
    One day you'll hopefully see the light and disdain your heretic ways dear friend.
    The consistency is better, they outright taste better and more Potatoy. Most of the vitamins and taste is in the skin.


    Now if you peel them raw that's all moot obviously. But why do that, even roasties taste better with the skin on.
    Coincidentally the best roast potatoes I've had so far was like 20 years ago at a friends place. Made by his Scottish mum. Unpeeled.
    Glorious roasties.

    I chose to believe it's because she brought her roasting skills combined it with our local Erdäpfeldämpfer-Routine.
    Last edited by Stoffl; March 22 2016 at 11:19:03 AM.

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    david32's Avatar
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    Skin on and skin off are two totally different styles.

    Skin on for New's, Jersey Royals and the like. Skin off for Maris Piper, King Edward and so on.
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    Donor Shiodome's Avatar
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    until there is proper discussion on the correct type of potato to use this thread is pointless. sort the basics out first gentlemen.

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    Quote Originally Posted by Shiodome View Post
    until there is proper discussion on the correct type of potato to use this thread is pointless. sort the basics out first gentlemen.
    Would you care to recommend a spud?

    Personally the classic Maris Piper for shaved roasties
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  18. #18
    Movember 2012 Stoffl's Avatar
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    Quote Originally Posted by david32 View Post
    Skin on and skin off are two totally different styles.

    Skin on for New's, Jersey Royals and the like. Skin off for Maris Piper, King Edward and so on.
    No idea what all of that is....we mostly get 2 types here.

    Kipfler for salad


    And Sieglinde for Roasties and most other stuff

  19. #19
    david32's Avatar
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    Lazarus for Mod!!!1


  20. #20
    Keckers's Avatar
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    Only two kinds?! No wonder Europe is in such a poor state.

    Desiree potatoes for me I think although maris piper are also good
    Quote Originally Posted by Paul Mason
    It is absurd that we are capable of witnessing a 40,000 year old system of gender oppression begin to dissolve before our eyes yet still see the abolition of a 200 year old economic system as an unrealistic utopia.

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