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  1. #1
    Newbie Mypenry's Avatar
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    What's Your Secret to making that perfect Roast potato

    Ive just had a new gas oven installed and started to have a craving for home made roast potatoes , so I thought I would ask you guy's what your secret is for making that perfect Roast potato .

  2. #2
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    par boil first

  3. #3
    Thailand Expat superman's Avatar
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    Make sure it's a "Potato" first.

  4. #4
    Eric
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    Boil them first, put in fridge to cool, rough 'em up and then roast them with a bit of seasoning

  5. #5
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    It will have to be a Russet or a Netted Gem, it will have to be a potato with a winter jacket, and you will not find such a potato in Thailand.
    The plant has to be killed by frost, or as is done now, with a propane flame, then left in the ground awhile to set the jacket, then harvested, Then you will have a potato that is made for roasting or mashing, the potatoes here are not the correct species for roasting but are alright for potato salad, Soup or Stew something that you do not want soft crumbly falling apart spuds for.
    They have the deal set to import US spuds, so when they do, then you will have Baking spuds and spuds that will keep awhile without sprouting.
    Until then, forget it.


    Baking potatoes
    These are also called starchy potatoes. They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.
    They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and frankly, the only potato worth frying.
    Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho.
    Boiling potatoes
    These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch.
    They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy. You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.
    Last edited by blackgang; 15-03-2010 at 09:51 PM.

  6. #6
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    Par boil them, shake them all about when draining them, then put them on a roasting tray, sprinkle with salt, pepper and a splash of olive oil and in the oven they go.

  7. #7
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    Rough 'em up well.

    Good seasoning.

    Paprika and garlic salt should help.

  8. #8
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by blackgang
    It will have to be a Russet or a Netted Gem
    For baking good but not for roast potatoes as the Brits like em. More likely Deseree or King Edward. Similar are found in Thailand.

    Quote Originally Posted by good2bhappy
    par boil first
    Quote Originally Posted by Mr Brown
    Boil them first, put in fridge to cool, rough 'em up and then roast them with a bit of seasoning
    Quote Originally Posted by buriramboy
    Par boil them, shake them all about when draining them, then put them on a roasting tray, sprinkle with salt, pepper and a splash of olive oil and in the oven they go.
    Quote Originally Posted by Chairman Mao
    Rough 'em up well. Good seasoning. Paprika and garlic salt should help.
    Wot they said.

  9. #9
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    Slice them up like home fries and use bacon

  10. #10
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    blackgang's Avatar
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    Jesus Christ, no wonder that folks say that English food is not a cuisine,
    I never had to eat there only just waiting for another plane, but from the shit I see on here, I sure as hell am glad that no plane was ever very late.

  11. #11
    Have you got any cheese Thetyim's Avatar
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    BG, Roast potato not baked spud


  12. #12
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    Quote Originally Posted by blackgang
    It will have to be a Russet
    You're a sucker for the Russet. You really need to try a Maris Piper. Excellent chipping, roasting, boiled and mashed potato.
    Last edited by filch; 16-03-2010 at 06:45 AM.

  13. #13
    ENT
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    Boil spuds for 5-10m mins, drain and cool.

    Cut parboiled spuds in half or quarter, depending on size.

    Put into roasting pan of hot fat, spoon fat over the lot.

    Roast for <15 min [at] 300.

    Add salt to brown off at end.

    Perfect.

  14. #14
    Knows fok all
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    Goose fat.

  15. #15
    Thailand Expat nedwalk's Avatar
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    ^same to you mate!

  16. #16
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    Quote Originally Posted by ENT View Post
    Boil spuds for 5-10m mins, drain and cool.

    Cut parboiled spuds in half or quarter, depending on size.

    Put into roasting pan of hot fat, spoon fat over the lot.

    Roast for <15 min [at] 300.

    Add salt to brown off at end.

    Perfect.
    Thats close to my recipe as well, most people parboil too long, as well the par boiled spuds have to go into hot fat, pref lard otherwise they stick.

  17. #17
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    Damn making me humgry, and its only 500 am

  18. #18
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    Quote Originally Posted by kingwilly View Post
    and its only 500 am
    Is that some sort of Islamic system of chronology?

  19. #19
    ding ding ding
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    Quote Originally Posted by filch
    potatoe.
    You did a Dan Quayle

  20. #20
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    Quote Originally Posted by peterpan View Post
    Quote Originally Posted by kingwilly View Post
    and its only 500 am
    Is that some sort of Islamic system of chronology?
    5:00 am you cheeky git, the reason I found that funny is the one normally does not eat roast potatoes for breakfast, even if one is Irish

  21. #21
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    Quote Originally Posted by peterpan
    Thats close to my recipe as well, most people parboil too long, as well the par boiled spuds have to go into hot fat, pref lard otherwise they stick.
    OK If this guy says it, it must be so.
    And I got 7 pints of new leaf lard, and those are "Tater Tots", I can buy em ready to go into the oven, made with decent stuff by Lamb Wesson in Pasco Washington,, World capitol of the GOOD SPUD. I buy their "Home Style Mashed", just pop in micro for 6 minutes.
    Wish this had come on last week as we just got an order of striploin and 2 cases of Cod fillets. and a block of Cheddar.

  22. #22
    PAG
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    Par boil for 10-15 minutes, then put into a roasting dish, with a rack holding whatever joint your roasting above. The fat from the joint should drip onto the potatoes, but halfway through roasting, baste the potatoes with the fat in the dish if necessary.

    This is particularly good for roast parsnips also.

  23. #23

  24. #24
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    So shit, this ain't much different from what Granny did, cept y'all talk funny.
    Peel spuds and quarter, along with Parsnips if you was my dad, and carrots and a couple onions and put in the roaster pan with that hunk of beef rump and shove it in the oven with a med fire in the stove to hold the heat about beef roasting hot for a few hours and then baste the bastard a few times and have it on the table when the haying crew came in for lunch,,, hell nothing new to that.
    Just didn't put any special emphases on just everyday down home food.

  25. #25
    splendid and tremendous
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    Roast potato - best way ever to cook a spud bar absolutely none..

    Best way to rough em up - drain the water after par boiling, keep them in the saucepan and with the lid on give it a good shake for a minute..

    I know what's for my din dins tonight..wasn't hungry until I clicked on this..

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