Come admire my roast potatoes

[JenJenJenJenJenJen]

I always grew up hating roast potatoes.

I realise now that’s because I never had a properly cooked one.

Is there anything better than fluffy, crispy, salty roasties?

Haven’t tried that, but if Queen Mary says it works, I’m very confident.

Those look bloody perfect to me !
Well done .. I'm hungry now dammit

Get in ma belly! 🤤

CHICKEN & LEMON THYME SEASONING. sorry for caps but I get very excited talking about this seasoning. It has transformed my roasties.

OP, those are exceptional spuds

Christ on a bike. Fabulous roasties. And of course, you're going to have to tell us how you do your gorgeous looking triple cooked chips, too. You are Queen of the Spuds.

Chips recipe too, please.

You're a goddess.

Yes please 😋

They look splendid but obviously not quite as splendid as the ones I made last week!

Don’t be ridiculous! They’ll all be long gone by now! 🤣🤣

They look gorgeous 😋

I have a confession to make - now is a good a time as any.
Some years ago, when I was younger so much younger than today, my mum had gone away on holiday and I was left at home with my dad. I did the Sunday dinner and when trying to follow Delia Smith’s advice, I set our kitchen curtains on fire trying to do crispy roast potatoes. 🫣

Phwoarrr... I am the queen of roast potatoes in my family, but I extend my congratulations to you (and our technique is pretty much the same!)
If I'm feeling lazy, I use salad potatoes cut in half so I don't need to faff about with peeling. I always use garlic salt & rosemary in the oil too. My dad used to swear by adding medium chilli powder, but I usually forget.

You have truly created a thing of beauty. And yes, the key is always to get the outside fluffy & dry before you add them to the oil!

They look worthy of great praise 🌟

Quite similar in that you peel, chop, leave to sit in cold water, and then parboil and remove as much water as possible, but then you spread them out very well on a tray and put that into the fridge for at least 30 mins so that they fry out even further, and go cold (obviously).

Then deep fry in bathes (again, overcrowding the pan will be disastrous) until they’re just starting to get the slightest hint of a crust on the outside, but not long enough that they start to get brown (usually about 5-7 mins).

Out of the oil, pat then off with kitchen towel, and back into the fridge for 30 mins before the final fry when you can brown them up nicely.

You're left with super crispy chips that are fluffy inside, and no hint of greasiness.

Labour-intensive but sweet baby Jesus they’re delicious.