Roast potatoes!! | ExpatWoman.com
 

Roast potatoes!!

237
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EW NEWBIE
Latest post on 24 April 2011 - 15:24

So Ladies what "fat"do you use to make your roast potatoes, I am struggling to find beef dripping here and I dont find sunflower oil the same.........

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EW NEWBIE
Latest post on 30 January 2012 - 11:15
For a 'healthy' but tasty roastie: I use 'light' olive oil. Parboil the spuds, drain, add 2 tablespoons of oil and shake with the lid on to fluff 'em up. Drain the excess liquid and put the potatoes in a preheated tray. Roast for about 45 minutes and turn til they're golden brown and crispy. Not as good as the fullfat version I'll admit but still a tasty roastie. I do something similar ,I parboil the potatoes drain, and put on a baking tray lined with foil or baking sheet smash the potatoes with a back of a bottle till just enough...And drizzle olive oil,rosemary,salt and freshly ground pepper and bake till the to is crisp. I saw this somewhere on the net been doing it ever since and I keep the skin on...yum!
654
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EW GURU
Latest post on 30 January 2012 - 10:59
Definitely duck or goose fat, but if not available, a good tip to make a great crust is to give the par-boiled tatties a really good shake in the pan to create some fluffy edges. Be careful not to over boil tho as they will disintegrate. Bon apetit!
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EW NEWBIE
Latest post on 30 January 2012 - 10:34
I love eating roast potatoes..can somebody give me an advise how to do it properly?
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EW NEWBIE
Latest post on 25 January 2012 - 14:32
Goose Fat ,Goose fat, goose fat all day long!
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EW EXPLORER
Latest post on 08 December 2011 - 23:18
I only now use o'lite from Park and shop - its pure sunflower oil - its temperature is much hotter but does not burn - I parboil for 5-7 minutes - drain, rest heat oil and chuck into the hot oil roasting pan with sea salt Fabulous Roasties !
557
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EW GURU
Latest post on 27 July 2011 - 15:32
And to clarify the butter yourself: melt a pound or two of butter in medium heat in a small saucier then use a ladle to skim off the white stuff that floats to the top. Use only the clear part, discard the solids/white stuff. Keep refrigerated and use as needed!
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EW NEWBIE
Latest post on 27 July 2011 - 15:06
Ghee (clarified butter) works well and is easily available. Most delicious option is probably duck or goose fat though... Jum!
3804
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EW MASTER
Latest post on 24 April 2011 - 19:52
For a 'healthy' but tasty roastie: I use 'light' olive oil. Parboil the spuds, drain, add 2 tablespoons of oil and shake with the lid on to fluff 'em up. Drain the excess liquid and put the potatoes in a preheated tray. Roast for about 45 minutes and turn til they're golden brown and crispy. Not as good as the fullfat version I'll admit but still a tasty roastie. I do this, but I also add a generous knob of butter in with the oil.
2171
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EW EXPERT
Latest post on 24 April 2011 - 15:44
For a 'healthy' but tasty roastie: I use 'light' olive oil. Parboil the spuds, drain, add 2 tablespoons of oil and shake with the lid on to fluff 'em up. Drain the excess liquid and put the potatoes in a preheated tray. Roast for about 45 minutes and turn til they're golden brown and crispy. Not as good as the fullfat version I'll admit but still a tasty roastie.
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EW NEWBIE
Latest post on 24 April 2011 - 15:35
Lard - which you can buy at Spinneys (non-muslim) section - enjoy!!:)
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EW EXPERT
Latest post on 24 April 2011 - 15:27
Duck
 
 

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