Thread: Roast Potatoes

Loads of different ways to cook roast potatoes, today i tried this method..

Washed Maris Piper spuds ready for chunky chopping


Skins left on for extra flavour then covered in rapeseed oil, salt and pepper.


Place in the oven on gas mark 8 for 60 mins turning them over half way.


Soft centred with a crispy exterior

Shoulda used duck or goose fat for far tastier roasters.

So that's where we're at now.

Photographing bags of potatoes.

Might lure Punty back more often

May throw them on the braai later.

Originally Posted by cyrille

So that's where we're at now.

Photographing bags of potatoes.

Chitty coulda saved us the hassle and just photographed his head.



Duck fat, salt and pepper.

Yes please.

Originally Posted by cyrille

So that's where we're at now.

Photographing bags of potatoes.

What happened to your promise of a curry picture thread? sounded delicious!

Originally Posted by Luigi

Chitty coulda saved us the hassle and just photographed his head.



Duck fat, salt and pepper.

Yes please.

Duck fat sounds good.

Treat yourself to a oven for Christmas and show us how it's done

An improvement.

Bastable Oven would also be well acceptable.

Originally Posted by toslti

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

Bangkok Ranch

info@br-bangkokranch.com

Originally Posted by Headworx

Where can you buy it?.

http://gjc-products.com/en/article/d...ning)_328.html

110thb a kilo.


Makro sells big bags of frozen duck skin.

You'll get about a liter of fat from it.

Feed the fried duck skin to the missus.


We also buy duck breast fillets in Tops, cheap, about 140b a fillet I think.

Cold pan, skin side down, medium heat, then the rendered fat into a jar and into the fridge for when roasting or frying spuds.

Going to try roasting with pig fat next.
Also going to boil them for 20 mins first and use Jersey Royals with skins off.

Originally Posted by Chittychangchang

Also going to boil them for 20 mins first

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.

Maybe if you're good, Santa will bring you this:

^ ^^^you've shamelessy plagiarised that from Thai Visa you ovenless fuck


https://www.thaivisa.com/forum/topic...at-in-bangkok/

฿110 is well out of my budget Luigi.

There should be a meals on wheels service here similar to the mobile care workers do back home - bringing hot meals to the elderly in their own homes.

Somchai could be wizzing around Bangkok and Pattaya on his motorbike delivering the likes of

Roast Beef Dinner (with duck fat potatoes)
Full English Breakfast
Chicken nuggets, beans and chips
Vindaloo & rice

#14 Luigi

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

^ ^This place delivers good healthy food in Bangkok. I had a free weeks worth of food out of them, but the less said about that the better


https://paleorobbie.com/mealplan