Humble brag - perfected roast potatoes today

[littlebigtiger]

We had guests for lunch today.

Usually I'm super organised, par boil properly, goose fat, sea salt etc.

Today I was super rushed, fucked up loads of timings, barely boiled them and then without properly draining them or leaving them to air dry just lobbed them in with sunflower oil, realising I'd run out of goose fat.

They were the best ever. Wtf. Honestly, they were brown and wonderful and crispy.

But I bet if I do them the same half arsed way again but on purpose they'll be shit.

Because I had other things in the oven I did them for longer on a low temp instead of just an hour on 200-220. Could that be the key?

No idea but i bet you never do it again :)

After a lot of experimenting, I have decided that roasties done in oil (I usually use olive oil, with a bit of rosemary and garlic) are so much crisper and nicer than the ones done in goose or duck fat or lard.

@GreeboIsMySpiritAnimal

After a lot of experimenting, I have decided that roasties done in oil (I usually use olive oil, with a bit of rosemary and garlic) are so much crisper and nicer than the ones done in goose or duck fat or lard.

Absolutely agree! Perfect every week.

Mate, there must be something in the air. I thought I'd really done a good job on the roast potatoes today, too! I didn't burn them this time.

Congrats - nothing better than a perfect roastie! I use sunflower oil over goose fat every time. I had good roasties today and also have mastered the perfectly roasted baby parsnip. It's happened twice in a row so is no fluke. My child (20 months) refused their roast dinner and instead hoovered down some porridge! Devo'd

I made amazing roasties today too 😁 first Sunday roast after having no kitchen for months. It all tasted wonderful.
House renovation going v. v. Slowly.

@Geluksvogel Do share your recipe for the parsnips! I have yet to master roasted parsnips.

@Anordinarymum

No idea but i bet you never do it again :)

I know that's exactly it!

When I plan it all and do them properly they're not this good!

Maybe it's a lucky roast potato day for all!

@NatriumChloride no recipe as such. Baby parsnips I boil for 3 mins then take out. Then roast with the spuds for 40 turning after 20. Temp around 200/220 on a regular oven. Top oven on an Aga. I still struggle with regular parsnips. Cremated or just rubbery. Never firm and crisp.

Instead of roast potatoes I make chips in the actifry but with extra oil so they are crispy. Add salt, vinegar and gravy and they are amazing.

Made fondant potatoes tonight. Absolutely ace'd them. Served with sous vide pork (zero effort involved - already vacuum packed) and a cheeky sauce made of a dollop of fig jam, a glug of balsamic, a teaspoon of dijon and a slug of port. Biggest job was peeling the spuds.

Yes please, recipes for roast potatoes and parsnips would be great.

Well jell 🙌

Yep, I parboiled mine for not nearly long enough and roasted them in the dish I'd cooked the chicken in, didn't baste them like I usually do, and they were absolutely perfect. Crispy on the outside, fluffy in the middle and had those chewy, chickeny bits around the bottom where I had to chisel them from the roasting dish