Roast spuds

[Onelife]

Am l the only person on here who didn't know baking potato's make the best tasting roast spuds?

It was my sister who suggested l use baking potato's ....l just can't believe l've got to the age of 62 without having never used them in this way before... they were lovely.

I blame the wife....what's your excuse?

[Stephen]

62 good one Keith...and the rest

[Kenmo1]

Am l the only person on here who didn't know baking potato's make the best tasting roast spuds?

Keith -Perhaps you could let PO know because their roast spuds are rubbish.

Maureen

[Stephen]

Am l the only person on here who didn't know baking potato's make the best tasting roast spuds?

Keith -Perhaps you could let PO know because their roast spuds are rubbish.

Maureen

I agree Maureen.
They couldn't cook a roast spud to save their lives. They're usual pathetic tiny boiled spuds with a hint of brown

[gfwgfw]

Rural Darzet Calling

The Zider Shed has been serving the best fantesticle Roasties since ? ? ?

Sorry it is a secret . . . but we still have put our lav buckets somewhere

Luboo all

The Cerne Giant

[Onelife]

62 good one Keith...and the rest

Stephen..... age is of no consequence when you have a wife who keeps telling you that you have the body, looks and 'stamina' of 30 year old....

....l just wish she wouldn't keep saying Yes! Yes! Yes!....'John' when l'm making love to her

[Stephen]

A 30 year old what though.

[Onelife]

A 30 year old what though.

Well nothing that resembles a sack of spuds if that is what you are insinuating

[Stephen]

Insinu what

[towny44]

The best way to do roast spuds is to parboil them then roughen up the outsides with a vigorous shake in the pan, this helps creates that wonderful crispy coating.
But as to which type, thats down to the variety and the growing conditions, not too wet nor too dry, which then produces firm potatoes which don't boil into the water, but end up cooked evenly all the way through.
Lesson over, now just enjoy them.

[barney]

Ok, I'm going to put this out there and expect a lot of flack

I confess that I don't very much like roast dinner.

I don't know why, I just don't.

It wouldn't be in the top twenty things that I'd choose to eat and I generally only have one a year, and that's Christmas Day.
And that's really only to please Mrs Barney (who incidently loves them)

I don't really like potatoes very much in any form.

"Don't like jacket spuds" ? friends shriek.
Are you mad???
Well, I guess I must be!

I'm not even that keen on .......... chips.
There, I've said it.

Go on folks, do your worst.
I'm used to it.

[Gill W]

I confess that I don't very much like roast dinner.

No, me neither.

My dad would only eat roast beef for Sunday lunch, and for the first 21 years of my life, until I married, you could guarantee you'd get roast beef on a Sunday. 21 years of the same meal was enough!

Now, we have a turkey at Christmas, and a roast chicken from time to time during the year. But never a joint of beef (or pork or lamb for that matter)

I like potatoes though, in all their forms

[qbman1]

I prefer Charlotte for roasting and Desiree for mash and baking. Desiree are a bit floury for roasties for my liking, whereas Charlotte retain their texture and taste. Whilst I am at it, I recommend International Kidney for new potatoes. They are actually the variety that is grown as the Jersey Royal but they can only be called "Jerseys" if they are grown on the island.

[Stephen]

The best way to do roast spuds is to parboil them then roughen up the outsides with a vigorous shake in the pan, this helps creates that wonderful crispy coating.
But as to which type, thats down to the variety and the growing conditions, not too wet nor too dry, which then produces firm potatoes which don't boil into the water, but end up cooked evenly all the way through.
Lesson over, now just enjoy them.

You've got it towny.

I'm still trying to train up the good lady on getting them nice and crispy. She's getting there but still needs a little more training

I would trade her in, but after 35 years I haven't got the energy to take on a new pupil

[qbman1]

I would trade her in, but after 35 years I haven't got the energy to take on a new pupil

You could try getting in an assistant - might be handy at your age !

[Stephen]

Never thought of that. Ill let you put the question to Mrs S ...if your brave enough

[Mervyn and Trish]

The best way to do roast spuds is to parboil them then roughen up the outsides with a vigorous shake in the pan, this helps creates that wonderful crispy coating.
But as to which type, thats down to the variety and the growing conditions, not too wet nor too dry, which then produces firm potatoes which don't boil into the water, but end up cooked evenly all the way through.
Lesson over, now just enjoy them.

Exactly how Lady Trish does them Towny.

And for variety King Edwards if possible.

[Raybosailor]

Our method of cooking roast spuds is three minutes in the microwave, stand on kitchen roll and brush with oil, season with sea salt and then into the Halogen oven where you can watch them brown through the glass bowl. Perfect every time soft in the middle and crispy on the outside no water involved.

King Edwards

[oldbluefox]

What do you think about your halogen oven Ray?

[Raybosailor]

What do you think about your halogen oven Ray?

We wouldn't be without it Foxy, it is so economical and easy to clean, the glass dish can go in the dishwasher and the lid doesn't really get dirty so a wipe with a damp cloth is all you need.

The manufacturers claims are a bit misleading though as things like casseroles are much better cooked in a slow cooker, the halogen oven comes into its own when cooking things like roast spuds, crispy bacon, sausages, potato wedges and anything you would normally put under the grill.

Extra note on the roasties, when you microwave them make sure you put them in a vented microwave bowl not just on a plate and wash them under the cold tap beforehand as this is the only water you need. They cook in their own steam this way and there is no hit and miss as in par boiling in a pan of water.

Not claiming to be an expert just giving my own take on the perfect roastie and I do love roast spuds that are not dripping in grease.

Being a coeliac I have to have gluten free Yorkshire pudding so Cheryl makes me a batch and freezes them, they go in the halogen oven for a couple of minutes and come out perfect, soft inside and crispy on the outside.

We used our conventional oven for the first time at Christmas due to the fact that the ostrich sized turkey and the joint of beef that would have taken a matador on that Cheryl ordered took up both ovens and the halogen took on the spuds and pigs in duvets (she doesn't do things by half our Gert).

[barney]

Nope !

Still not convinced me Ray

[Raybosailor]

Nope !

Still not convinced me Ray

Not convinced you about what Barney ?, our method of cooking roasties or the advantages of halogen ovens.

As I said in my post this was my opinion of how I like things done and how we do it.

[Stephen]

What do you think about your halogen oven Ray?

We wouldn't be without it Foxy, it is so economical and easy to clean, the glass dish can go in the dishwasher and the lid doesn't really get dirty so a wipe with a damp cloth is all you need.

The manufacturers claims are a bit misleading though as things like casseroles are much better cooked in a slow cooker, the halogen oven comes into its own when cooking things like roast spuds, crispy bacon, sausages, potato wedges and anything you would normally put under the grill.

Extra note on the roasties, when you microwave them make sure you put them in a vented microwave bowl not just on a plate and wash them under the cold tap beforehand as this is the only water you need. They cook in their own steam this way and there is no hit and miss as in par boiling in a pan of water.

Not claiming to be an expert just giving my own take on the perfect roastie and I do love roast spuds that are not dripping in grease.

Being a coeliac I have to have gluten free Yorkshire pudding so Cheryl makes me a batch and freezes them, they go in the halogen oven for a couple of minutes and come out perfect, soft inside and crispy on the outside.

We used our conventional oven for the first time at Christmas due to the fact that the ostrich sized turkey and the joint of beef that would have taken a matador on that Cheryl ordered took up both ovens and the halogen took on the spuds and pigs in duvets (she doesn't do things by half our Gert).

I'm coming round to yours this Christmas Ray

[Onelife]

Yeah! Stephen, and if you do get invited make sure you take Ray some Baking potato's for roasting...he doesn't know what he is missing...trust me l'm a chef.......honest

[Stephen]

Yeah! Stephen, and if you do get invited make sure you take Ray some Baking potato's for roasting...he doesn't know what he is missing...trust me l'm a chef.......honest

And I'm a farmer, and can smell bull sh*t a mile off