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Thread: Roast Potatoes

  1. #26
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    Temples are also a good source when again you feel that hard times hit home.

  2. #27
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    Quote Originally Posted by Dillinger View Post
    you've shamelessy plagiarised that from Thai Visa

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    Regardless of type of rendered fat or oil, seems as the accepted standard is to bake the spuds in too much of it!!

    That's gross....sitting in grease.
    One can find better results by using a "dry" method - light, light, light coating of chosen fat/oil tossed in a bowl with selected herbs - and then placed on the roasting sheet.
    Needn't have a lake-o-oil to "roast" delectable spuds.
    FFS....

    The type of potato is vital to this method as well.
    A hybrid that is spongy and browns reasonably fast - new Yukons or fingerling would suffice.

  4. #29
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    Quote Originally Posted by Luigi View Post
    Far too long you clueless gom.


    Don't forget to toss them around in the drained pan to rough up the edges after par-boiling, to make them crispier.


    Or to make mashed potato if you've boiled them for 20 minutes.
    All depends on the size of the spuds IMHO.

    I tend to use spuds about the same size as Punty's head or Dillinger balls.
    I am considering organising a TD crowdfunding for you as you're obviously got a interest in the subject.

    Must be difficult with that Hello Kitty Microwave, you remind me of one of those naturally gifted kids at school who could add up 2+2 but sadly had to hide at the back row of the classroom because they couldn't afford a pack of crayons.

    Lulu you may well get a chance to cook and eat home made oven food!!!

    I kick off with a 50 baht donation!

    How much is a second hand oven in Chang Wattanha?

    C'mon let's help a fellow members out, he could make pies for the orphanage.

    Xmas is coming Lulu

  5. #30
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    Quote Originally Posted by Luigi View Post

    Don't forget to toss them around in the drained pan to rough up the edges after par-boiling, to make them crispier.

    .
    Listen to this man.

  6. #31
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    All kicking off now

  7. #32
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    Quote Originally Posted by HuangLao View Post
    That's gross....sitting in grease.
    One can find better results by using a "dry" method - light, light, light coating of chosen fat/oil tossed in a bowl with selected herbs - and then placed on the roasting sheet.
    Needn't have a lake-o-oil to "roast" delectable spuds.
    FFS....
    You are right indeed imho. Pretty much my technique with a bit of olive oil. Enough that they do brown well in the oven. They simply should have enough oil so they dont stick and brown. But duck fat sounds good.



    Quote Originally Posted by HuangLao View Post
    The type of potato is vital to this method as well.
    A hybrid that is spongy and browns reasonably fast - new Yukons or fingerling would suffice.
    Now that is not relevant to Thailand. All potatoes I have found have a high moisture content here. So they will brown but the crispy bit is harder to find. Creamy would be a better description, especially with mashed Thai potatoes, for me the best.

    Where do you get a Yukon or Fingerling here?

  8. #33
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    Klong Toey

  9. #34
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    Quote Originally Posted by aging one View Post
    Where do you get a Fingering here?
    Nana's probably your best bet.

  10. #35
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    Quote Originally Posted by Chittychangchang View Post
    Going to try roasting with pig fat next.
    Also going to boil them for 20 mins first and use Jersey Royals with skins off.
    Don't boil them.... steam them.... it gives a drier potato which sbsorbs fat quicker and forms a great crust

  11. #36
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    Quote Originally Posted by toslti View Post
    Don't boil them.... steam them.... it gives a drier potato which sbsorbs fat quicker and forms a great crust
    They need about 5 minutes at a high heat if you wanna boil them. Certainly not 20 minutes anyway.

  12. #37
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    20 minutes boiling is fine.


    Just throw in some chicken and carrots at the end and make it a soup instead.

  13. #38
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    Quote Originally Posted by Luigi View Post
    20 minutes boiling is fine.


    Just throw in some chicken and carrots at the end and make it a soup instead.
    OK.
    Potato soups.
    Now we're getting somewhere.

  14. #39
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    Sunday roasts have become a tradition in the Slap household. After a week's worth of abstinence; during which all forms of tasty food are studiously eschewed, we sit down with a barrel of roast spuds, half a hectare's worth of vegetables, a ton chicken flesh, and several gallons of white wine.

    I was labouring over last night's meal (which saw the roast potato count rise to an unprecedented 30) for over three hours.

    *Hic, belch, PAARRRRRP.

  15. #40
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    Quote Originally Posted by Luigi View Post
    20 minutes boiling is fine.

    Just throw in some chicken and carrots at the end and make it a soup instead.
    I'd guess that in the CCC household the chicken and carrots have already had the nuclear treatment anyway.

    Soup it is then.

  16. #41
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    Yeah........ so this is the first time he's ever tried to do roast potatoes.

    Doesn't know how to do them.

    Starts a thread about the wrong way he's doing them.


    Says he's going to try another way, that is also completely wrong.




    Is Flouncy Fluke's multi?

  17. #42
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    Quote Originally Posted by hallelujah View Post
    Soup it is then.
    Mind you, didn't he have to feed his last soup to the dog?

  18. #43
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    Quote Originally Posted by Luigi View Post
    Yeah........ so this is the first time he's ever tried to do roast potatoes.

    Doesn't know how to do them.

    Starts a thread about the wrong way he's doing them.


    Says he's going to try another way, that is also completely wrong.




    Is Flouncy Fluke's multi?
    Whoah!

    This isn't the first time he's posted a thread about clearly not knowing how to do something!

    Do you not remember the burgers?

    https://teakdoor.com/the-kitchen/1801...-emporium.html (Chitty's Dirty Burger Emporium)

    The Lays crisps "tapas"?

    https://teakdoor.com/the-kitchen/177372-thai-tapas.html (Thai Tapas)

    The spag bol out of a jar?

    https://teakdoor.com/the-kitchen/1776...se-italia.html (Chitty's Fusilla Conchiglie Bolognese Italia)

    Give the man some credit, will you?

  19. #44
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    Quote Originally Posted by hallelujah View Post
    The spag bol out of a jar?

    https://teakdoor.com/the-kitchen/the-...se-italia.html (Chitty's Fusilla Conchiglie Bolognese Italia)
    "Add the pasta to the pan of boiling water for 30 minutes."




  20. #45
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    Got there in the end with the burgers.
    The idea of a pre-steam sounds good depending on the size of the spuds nsturally

    Hal are you going to contribute the Lulu's Xmas present?

    If ever someone needed an oven and baster it's her.

  21. #46
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    Quote Originally Posted by Chittychangchang View Post
    depending on the size of the spuds
    Aren't your spuds in the mrs' handbag?










  22. #47
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    Come on everybody there's only 50 baht in the pot!!!

    The little emaciated chef needs an oven and a few good dinners.

    3000 baht should set him up with a second hand oven, he can provide his own gas as he's full of it.

    Remember a Lulu is not just for Christmas.

  23. #48
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    Where's Ant's 'triggered' gif?





    You didn't boil it, did you.

  24. #49
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    Those cheap tesco spuds make terrible mash. Like eating a stale damp flannel

    It will only be Albert Bartlett potatoes from now on


  25. #50
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    Looks good to me. I'll have to keep the goose fat in mind if doing spuds. I don't think I've ever seen that but it sounds good. Cheers, fish.

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