Jump to content
Egluntyne

Roast taters

Recommended Posts

whats on the left hand side to accompany the delicious spuds? looks like a casserole of some sort? is it todays lunch?

 

Yes its todays lunch.:lol: It is a free range roast chicken.

 

Cooked in a Pampered Chef Stoneware thingummy bob whatsit. The spuds were cooked in a rectangular one.

 

I always place the chicken on a pile of veg, ie carrots, onion or leeks, celery etc.

 

Makes fab gravy when whizzed up and thickened.

Link to comment
Share on other sites

I always do mine in a little olive oil and I get great results. Here are todays which were not quite up to their usual high standard because the oven wasn't hot enough as the turkey was cooking on low. Mum and James still enjoyed them though.

 

2136002898_4a5b0dd0d6.jpg

Link to comment
Share on other sites

Mine were delish too 8) . We had roast goose for our lunch and bearing in mind that gallons of fat poured off the bird it would have been rude not to use it for the spuds surely :wink::lol::lol::lol:

 

Might need to step out tomorrow and get a little exercise though after all those spuds and rather too much sitting around today :oops::roll:

Link to comment
Share on other sites

Well I tried the semolina way, but I was disappointed with them. I can't seem to get good crispy roast spuds :? Today I parboiled them for 4 minutes, roughed them up and sprinkled semolina on them. Heated the fat from the turkey with some extra vegetable oil and roasted them in that. But they were still not very crunchy :? No complaints at the dinner table (they are easily pleased, bless) but I wasn't happy with them. I think it may be my oven - it's a neff circotherm fan oven and it's maximum temperature is 190c. Oh well, will have to keep practising :lol:

Link to comment
Share on other sites

I par-boil my potatoes too - but I don't know what 'roughing up' is. They just get put on a tray, sprinkled with salt and rosemary if I remember and drizzled with oil (whatever's to hand). Then into a hot oven. They always seem fine to me, not that I would claim to be a roast potato connoisseur. :lol::lol:

Link to comment
Share on other sites

I don't know what 'roughing up" is

 

Come to Sheffield city centre on a Saturday night and you'll find out! :lol::lol:

 

I rough my spuds up by draining them thoroughly and then shaking them vigorously about in the pan until the surfaces are all bashed.

 

I sprinkle the semolina in at this stage.. The steam makes it stick.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...