Finally made some roasted potatoes we really liked. Yukon Gold cut into
chunks. Simmered them a bit longer, used a little more olive oil and
then seasoned them.

Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
on the other side. Fresh picked tomato and lettuce for the salad,
bottle of Pinot Grigio.

"Ed Pawlowski" wrote in message
...

Finally made some roasted potatoes we really liked. Yukon Gold cut into
chunks. Simmered them a bit longer, used a little more olive oil and
then seasoned them.

Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
on the other side. Fresh picked tomato and lettuce for the salad,
bottle of Pinot Grigio.
------------

Sounds good. Pretty much what I will be making today I don't use oil on
my roast spuds, I use dripping if I have it, or lard.

I am very pleased you can make what you like


--
http://www.helpforheroes.org.uk

On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> Finally made some roasted potatoes we really liked. Yukon Gold cut into
> chunks. Simmered them a bit longer, used a little more olive oil and
> then seasoned them.
>
> Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> on the other side. Fresh picked tomato and lettuce for the salad,
> bottle of Pinot Grigio.

My favorite roasted potatoes are the kind most Brits make..
Peel and cut potatoes into good sized chunks.
Simmer a bit till the tester fork barely goes in the potato.
Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.

These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.

You can use yukon golds, or red potatoes, or even russets, they all work well.

On 8/23/2016 5:09 PM, ImStillMags wrote:

>
> My favorite roasted potatoes are the kind most Brits make..
> Peel and cut potatoes into good sized chunks.
> Simmer a bit till the tester fork barely goes in the potato.
> Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
>
> These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
>
> You can use yukon golds, or red potatoes, or even russets, they all work well.
>

I just drained them in a colander, but the roughing up sounds like a
good ides. Next time.

On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> On 8/23/2016 5:09 PM, ImStillMags wrote:
>
> >
> > My favorite roasted potatoes are the kind most Brits make..
> > Peel and cut potatoes into good sized chunks.
> > Simmer a bit till the tester fork barely goes in the potato.
> > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
> >
> > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
> >
> > You can use yukon golds, or red potatoes, or even russets, they all work well.
> >
>
> I just drained them in a colander, but the roughing up sounds like a
> good ides. Next time.

Yup, if you like a nice crust, this will do it. Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.

https://goo.gl/photos/8wbmVFjbQSNApocn8

On 8/23/2016 7:24 PM, ImStillMags wrote:
> On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> On 8/23/2016 5:09 PM, ImStillMags wrote:
>>
>>>
>>> My favorite roasted potatoes are the kind most Brits make..
>>> Peel and cut potatoes into good sized chunks.
>>> Simmer a bit till the tester fork barely goes in the potato.
>>> Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
>>> Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
>>>
>>> These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
>>>
>>> You can use yukon golds, or red potatoes, or even russets, they all work well.
>>>
>>
>> I just drained them in a colander, but the roughing up sounds like a
>> good ides. Next time.
>
> Yup, if you like a nice crust, this will do it. Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>
> https://goo.gl/photos/8wbmVFjbQSNApocn8
>

Yeah, bacon fat!

"ImStillMags" wrote in message
...

On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> On 8/23/2016 5:09 PM, ImStillMags wrote:
>
> >
> > My favorite roasted potatoes are the kind most Brits make..
> > Peel and cut potatoes into good sized chunks.
> > Simmer a bit till the tester fork barely goes in the potato.
> > Drain and then shake them around in the collander to bang up the
> > softened surface of the potato. This helps the fat you are going to
> > roast them in cling to the potato.
> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> > till potatoes are nicely browned, turn them a couple of time for even
> > browning.
> >
> > These always turn out with a beautiful deep golden brown crust and
> > velvet soft creamy interiors.
> >
> > You can use yukon golds, or red potatoes, or even russets, they all work
> > well.
> >
>
> I just drained them in a colander, but the roughing up sounds like a
> good ides. Next time.

Yup, if you like a nice crust, this will do it. Here's a picture of my
last batch, done in bacon fat. Not a good photo, but you get the idea.

https://goo.gl/photos/8wbmVFjbQSNApocn8

============

They look good

--
http://www.helpforheroes.org.uk

On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> On 8/23/2016 5:09 PM, ImStillMags wrote:
>>
>> >
>> > My favorite roasted potatoes are the kind most Brits make..
>> > Peel and cut potatoes into good sized chunks.
>> > Simmer a bit till the tester fork barely goes in the potato.
>> > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
>> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
>> >
>> > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
>> >
>> > You can use yukon golds, or red potatoes, or even russets, they all work well.
>> >
>>
>> I just drained them in a colander, but the roughing up sounds like a
>> good ides. Next time.
>
>Yup, if you like a nice crust, this will do it.
>Here's a picture of my last batch, done in bacon fat.
>Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I see no benefit to boiling prior to roasting, none whatsoever!
I neither peel or boil... dried scrubed spuds sliced into wedges
placed in a roasting pan, coated lightly with olive oil, sprinkled
lightly with kosher salt, and roasted at 375ºF... flip with a spatula
a couple times until done to your liking... goes well with London
broil etc.:
http://i65.tinypic.com/20af5dy.jpg

On 2016-08-24 9:18 AM, Brooklyn1 wrote:

>
> I see no benefit to boiling prior to roasting, none whatsoever!


My wife usually parboils potatoes before roasting and the results are
great. It also helps with the timing of her roasted meals.

>
>

"Brooklyn1" wrote in message
...

On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> On 8/23/2016 5:09 PM, ImStillMags wrote:
>>
>> >
>> > My favorite roasted potatoes are the kind most Brits make..
>> > Peel and cut potatoes into good sized chunks.
>> > Simmer a bit till the tester fork barely goes in the potato.
>> > Drain and then shake them around in the collander to bang up the
>> > softened surface of the potato. This helps the fat you are going to
>> > roast them in cling to the potato.
>> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
>> > till potatoes are nicely browned, turn them a couple of time for even
>> > browning.
>> >
>> > These always turn out with a beautiful deep golden brown crust and
>> > velvet soft creamy interiors.
>> >
>> > You can use yukon golds, or red potatoes, or even russets, they all
>> > work well.
>> >
>>
>> I just drained them in a colander, but the roughing up sounds like a
>> good ides. Next time.
>
>Yup, if you like a nice crust, this will do it.
>Here's a picture of my last batch, done in bacon fat.
>Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I see no benefit to boiling prior to roasting, none whatsoever!
I neither peel or boil... dried scrubed spuds sliced into wedges
placed in a roasting pan, coated lightly with olive oil, sprinkled
lightly with kosher salt, and roasted at 375ºF... flip with a spatula
a couple times until done to your liking... goes well with London
broil etc.:
http://i65.tinypic.com/20af5dy.jpg

==========

You will never know unless you try. If you don't want to give them a fair
go ... your loss.




--
http://www.helpforheroes.org.uk

On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> >> On 8/23/2016 5:09 PM, ImStillMags wrote:
> >>
> >> >
> >> > My favorite roasted potatoes are the kind most Brits make..
> >> > Peel and cut potatoes into good sized chunks.
> >> > Simmer a bit till the tester fork barely goes in the potato.
> >> > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> >> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
> >> >
> >> > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
> >> >
> >> > You can use yukon golds, or red potatoes, or even russets, they all work well.
> >> >
> >>
> >> I just drained them in a colander, but the roughing up sounds like a
> >> good ides. Next time.
> >
> >Yup, if you like a nice crust, this will do it.
> >Here's a picture of my last batch, done in bacon fat.
> >Not a good photo, but you get the idea.
> >
> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>
> I see no benefit to boiling prior to roasting, none whatsoever!
> I neither peel or boil... dried scrubed spuds sliced into wedges
> placed in a roasting pan, coated lightly with olive oil, sprinkled
> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
> a couple times until done to your liking... goes well with London
> broil etc.:
> http://i65.tinypic.com/20af5dy.jpg

Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.

On 8/24/2016 9:18 AM, Brooklyn1 wrote:

>
> I see no benefit to boiling prior to roasting, none whatsoever!
> I neither peel or boil... dried scrubed spuds sliced into wedges
> placed in a roasting pan, coated lightly with olive oil, sprinkled
> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
> a couple times until done to your liking... goes well with London
> broil etc.:
> http://i65.tinypic.com/20af5dy.jpg
>
>

They are good that way, but par boiling gives a greater contrast in
texture. When I make them in the pan with meatloaf I don't pre-cook
them but they are cut smaller.

On Wed, 24 Aug 2016 09:18:00 -0400, Brooklyn1
> wrote:

>I see no benefit to boiling prior to roasting, none whatsoever!

It makes a big difference. Whether or not you appreciate the
difference is another matter.

http://www.thecooksroom.com.au/wp-co...2/IMG_0340.jpg

>I neither peel or boil... dried scrubed spuds sliced into wedges
>placed in a roasting pan, coated lightly with olive oil, sprinkled
>lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>a couple times until done to your liking... goes well with London
>broil etc.:
>http://i65.tinypic.com/20af5dy.jpg

That's a good method too, but different.

I'm in the mood for the former method tonight, so I'll make up my
'roughed up' steamed or boiled potatoes then roast them in the duck
fat from last night's roast. I have some pork scotch fillet (AKA
tenderloin?), I'm going to try crumbing them with panko (maybe with
some Dijon and mayonnaise).

"Ed Pawlowski" wrote in message
news
On 8/23/2016 5:09 PM, ImStillMags wrote:

>
> My favorite roasted potatoes are the kind most Brits make..
> Peel and cut potatoes into good sized chunks.
> Simmer a bit till the tester fork barely goes in the potato.
> Drain and then shake them around in the collander to bang up the softened
> surface of the potato. This helps the fat you are going to roast them in
> cling to the potato.
> Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> till potatoes are nicely browned, turn them a couple of time for even
> browning.
>
> These always turn out with a beautiful deep golden brown crust and velvet
> soft creamy interiors.
>
> You can use yukon golds, or red potatoes, or even russets, they all work
> well.
>

I just drained them in a colander, but the roughing up sounds like a
good ides. Next time.
========

Yes, they need to be roughed up It makes them nice a crispy when they are
roasted


--
http://www.helpforheroes.org.uk

On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>
> Yes, they need to be roughed up It makes them nice a crispy when they are
> roasted
>
Not necessary. Just brush with oil, add salt, pepper and herbs (onion if you like) and roast in a hot 400 degree oven. (Add onion part way through so that it doesn't burn.) Mix up occasionally and perfect every time. (Use a cast iron pan.)

http://www.richardfisher.com

"Helpful person" wrote in message
...

On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>
> Yes, they need to be roughed up It makes them nice a crispy when they
> are
> roasted
>
Not necessary. Just brush with oil, add salt, pepper and herbs (onion if
you like) and roast in a hot 400 degree oven. (Add onion part way through
so that it doesn't burn.) Mix up occasionally and perfect every time. (Use
a cast iron pan.)

http://www.richardfisher.com

==============

You are most kind but I don't need instruction on how to roast potatoes.

--
http://www.helpforheroes.org.uk

On Wed, 24 Aug 2016 12:56:55 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>>
>> Yes, they need to be roughed up It makes them nice a crispy when they are
>> roasted
>>
>Not necessary. Just brush with oil, add salt, pepper and herbs (onion if you like) and roast in a hot 400 degree oven. (Add onion part way through so that it doesn't burn.) Mix up occasionally and perfect every time. (Use a cast iron pan.)
>
>http://www.richardfisher.com

No, sorry, don't want all that stuff, just plain roasted in dripping
can't be beat.

"ImStillMags" wrote in message
...

On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> Finally made some roasted potatoes we really liked. Yukon Gold cut into
> chunks. Simmered them a bit longer, used a little more olive oil and
> then seasoned them.
>
> Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> on the other side. Fresh picked tomato and lettuce for the salad,
> bottle of Pinot Grigio.

My favorite roasted potatoes are the kind most Brits make..
Peel and cut potatoes into good sized chunks.
Simmer a bit till the tester fork barely goes in the potato.
Drain and then shake them around in the collander to bang up the softened
surface of the potato. This helps the fat you are going to roast them in
cling to the potato.
Put in a baking pan with bacon fat, or goose fat or duck fat and roast till
potatoes are nicely browned, turn them a couple of time for even browning.

These always turn out with a beautiful deep golden brown crust and velvet
soft creamy interiors.


===========

The only difference I do, is to drain the potatoes, put some dripping in the
pan they came out of and when it is melted I toss the potatoes around in it.
That roughs them up nicely too.

--
http://www.helpforheroes.org.uk

On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > Finally made some roasted potatoes we really liked. Yukon Gold cut into
> > chunks. Simmered them a bit longer, used a little more olive oil and
> > then seasoned them.
> >
> > Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> > on the other side. Fresh picked tomato and lettuce for the salad,
> > bottle of Pinot Grigio.
>
> My favorite roasted potatoes are the kind most Brits make..
> Peel and cut potatoes into good sized chunks.
> Simmer a bit till the tester fork barely goes in the potato.
> Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
>
> These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
>
> You can use yukon golds, or red potatoes, or even russets, they all work well.

Roughing up a potato is a new idea for me OTOH, so is boiling and roasting potatoes. It makes a lot of sense to me. I'd probably just fry the potatoes after boiling though - I got a lot of oil but little time.

On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > > Finally made some roasted potatoes we really liked. Yukon Gold cut into
> > > chunks. Simmered them a bit longer, used a little more olive oil and
> > > then seasoned them.
> > >
> > > Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > bottle of Pinot Grigio.
> >
> > My favorite roasted potatoes are the kind most Brits make..
> > Peel and cut potatoes into good sized chunks.
> > Simmer a bit till the tester fork barely goes in the potato.
> > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
> >
> > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
> >
> > You can use yukon golds, or red potatoes, or even russets, they all work well.
>
> Roughing up a potato is a new idea for me OTOH, so is boiling and roasting potatoes. It makes a lot of sense to me. I'd probably just fry the potatoes after boiling though - I got a lot of oil but little time.

Only a bully "roughs up" potatoes...poor little guys...always someone picking on them.
====

On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > > > Finally made some roasted potatoes we really liked. Yukon Gold cut into
> > > > chunks. Simmered them a bit longer, used a little more olive oil and
> > > > then seasoned them.
> > > >
> > > > Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> > > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > > bottle of Pinot Grigio.
> > >
> > > My favorite roasted potatoes are the kind most Brits make..
> > > Peel and cut potatoes into good sized chunks.
> > > Simmer a bit till the tester fork barely goes in the potato.
> > > Drain and then shake them around in the collander to bang up the softened surface of the potato. This helps the fat you are going to roast them in cling to the potato.
> > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast till potatoes are nicely browned, turn them a couple of time for even browning.
> > >
> > > These always turn out with a beautiful deep golden brown crust and velvet soft creamy interiors.
> > >
> > > You can use yukon golds, or red potatoes, or even russets, they all work well.
> >
> > Roughing up a potato is a new idea for me OTOH, so is boiling and roasting potatoes. It makes a lot of sense to me. I'd probably just fry the potatoes after boiling though - I got a lot of oil but little time.
>
> Only a bully "roughs up" potatoes...poor little guys...always someone picking on them.
> ====

It might seem unfair to bully some helpless potatoes that never did no harm to nobody. OTOH, this is merely a reflection of our current attitude to things we eat. There is much fear, distrust, and disrespect for foods that have only one noble purpose; to sustain us. For more information on this, please go to the r.f.c. newsgroup. Oops, you're already here.

"dsi1" wrote in message
...

On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> > > > into
> > > > chunks. Simmered them a bit longer, used a little more olive oil and
> > > > then seasoned them.
> > > >
> > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> > > > spuds
> > > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > > bottle of Pinot Grigio.
> > >
> > > My favorite roasted potatoes are the kind most Brits make..
> > > Peel and cut potatoes into good sized chunks.
> > > Simmer a bit till the tester fork barely goes in the potato.
> > > Drain and then shake them around in the collander to bang up the
> > > softened surface of the potato. This helps the fat you are going to
> > > roast them in cling to the potato.
> > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> > > till potatoes are nicely browned, turn them a couple of time for even
> > > browning.
> > >
> > > These always turn out with a beautiful deep golden brown crust and
> > > velvet soft creamy interiors.
> > >
> > > You can use yukon golds, or red potatoes, or even russets, they all
> > > work well.
> >
> > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > roasting potatoes. It makes a lot of sense to me. I'd probably just fry
> > the potatoes after boiling though - I got a lot of oil but little time.
> >
>
> Only a bully "roughs up" potatoes...poor little guys...always someone
> picking on them.
> ====

It might seem unfair to bully some helpless potatoes that never did no harm
to nobody. OTOH, this is merely a reflection of our current attitude to
things we eat. There is much fear, distrust, and disrespect for foods that
have only one noble purpose; to sustain us. For more information on this,
please go to the r.f.c. newsgroup. Oops, you're already here.

====

I rough mine up in hot fat before roasting and they crisp up beautifully. I
don't like mine overdone though, I prefer mine light brown. They don't need
to be cooked again just browned. I usually do mine in my wee oven. I keep
turning them and it takes about 20 minutes.



--
http://www.helpforheroes.org.uk