Can I have a description of your perfect roast potatoes and the method? With the type of potato too please. I've heard a lot of Americans talk about russet which we don't seem to have over here.
Soops roast potatoes
Potato: Maris Piper or Desiree
Time: about an hour on Gas mark 7
Directions: peel and cut to size. Par-boil for about 5 minutes.
Empty back into the pan, cover with the lid, then shake roughly to fluff the potatoes.
Put your baking tray on the hob, and then scoop in goose-fat*
Empty the potatoes into the fat once melted and add some dried thyme/seasoning.
Turn the potatoes to coat them with fat. Do this for roughly a minute each side
Into the oven, top shelf while you prepare the chicken etc, then lower once the meat is in.
I find that this produces flavoursome roasters that are fluffy inside with quite a thick crunchy shell.
*Sometimes if I have no goose-fat, I add melted butter and garlic to the pan, and coat them while shaking. Not quite as good as goose fat unfortunately.
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