Thread: Roast Potatoes

Originally Posted by Changtardio

Where's Ant's 'triggered' gif?





You didn't boil it, did you.

Grow up Lulu!

Act your age not your shoe size

Now then, where's me duck lard....

Mine are going in now (there's only one of me hence single portion)

Seasoned, oiled and par boiled...about 40mins from being devoured. My baking tray filthy so foil in the grill pan.

Good job Pat, is that garlic on them?

Yes. The garlic roasts after 10mins, and I eat it, but flavour stays in the potatoes

Infusing the oil/lard with garlic beforehand allows time to remove before it gets bitter.

Originally Posted by Headworx

I'm not getting the garlic still having its skin on, shouldn't it be smashed so the flavours and oils can get out?.

Then we have the duck fat delema. Lots of ducks here of course but I've never seen duck fat for sale, never really looked for it though. Where can you buy it?.

So many questions

The reason the garlic remains unpeeled is so that it does not burn and taste bitter, it just goes soft and deliciously sweet.

Top tip Toslti, gonna give that a try next.

My mom used to do the best roasters. Dont think it was duck fat, probably lard. Theyd all be nice and black at the bottom too

Originally Posted by OhOh

Have you tried roasted Whole heads of Garlic? That's a delightful starter with fresh bread rolls and a salsa.



"
How To Roast Garlic in the Oven

What You Need

Ingredients

• 1 or more heads of garlic
• Olive oil

• Equipment
• Knife
• Aluminum foil

Instructions

1. Heat the oven to 400°F: Set a rack in the middle position.
2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
3. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
4. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
5. Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
6. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
7. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes

• Speedy roasted garlic trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

Ways to Use Roasted Garlic

• Spread on bread or crackers
• Mashed into salad dressing
• Mashed into hummus, baba ganoush, or other spreads
• Used in place of raw garlic in soups, casseroles, and sauce"

Superb... I do it occasionally when I find decently sized bulbs. People think that garlic makes you stink but roasted garlic just makes you close your eyes and say yummmm.... Roasted onions are also great.

??????????????????? Electric static Oven ?SMALL? - Single Chamber | Lazada.co.th

Bargain with only 2 left

Originally Posted by toslti

Roasted onions are also great.

Indeed they are. I love 'em.

Originally Posted by toslti

Roasted onions are also great.

There you go chitty give them a go. Unpeeled,Par boil for 40 mins, roast for about 2 hours in margarine

Originally Posted by toslti

Roasted onions are also great.

Originally Posted by Neverna

Indeed they are. I love 'em.

+1

Roasting... like a big pair of tits, improves almost everything.

Try this one from the Grauniad if you like roasted onions

https://www.theguardian.com/lifeands...rispy-shallots

20 minutes boiling for spuds for roasting. 30 minutes boiling for pasta.
It's obvious what's going on here. Chitty's kitchen timer runs fast. He's getting it all right but the times he notes have deceived him.

He can't post right now.

Relatives are coming round on Boxing Day and he needs to get the pasta started.

^That's professional comedian funny

Originally Posted by Jack meoff

There you go chitty give them a go. Unpeeled,Par boil for 40 mins, roast for about 2 hours in margarine

different.
I peel mine without cutting off the bottom, and don't pre-boil. They go in with the spuds and pumpkin if I haven't par-boiled the spuds and am roasting them completely from raw.

Originally Posted by cyrille

He can't post right now.

Relatives are coming round on Boxing Day and he needs to get the pasta started.

Originally Posted by OhOh

#14 Luigi

Great photo of the delicious looking spuds. What potatoes do you use and where do you buy them?

Not his photo and he wouldn't know. Decent people mention it when they post rather than trying to appear to want to take credit.

^ You're lulutardin' again bud.


Those were King Edwards.

Go for a floury high-starch potato when doing roasties.

Toe Rai Luigi ?