Egluntyne Posted December 23, 2007 Share Posted December 23, 2007 Look at these beauties. Sprinkled them with semolina after roughing them up and before putting in dish of sizzling oil. They were soooooo crunchy. Delicious. Quote Link to comment Share on other sites More sharing options...
chelsea Posted December 23, 2007 Share Posted December 23, 2007 yum yum yum yum yum.......I LOVE roast spuds they look delicious, I did see someone put cous-cous on spuds once too. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 23, 2007 Share Posted December 23, 2007 That's enough for me - where are the rest? Quote Link to comment Share on other sites More sharing options...
chelsea Posted December 23, 2007 Share Posted December 23, 2007 whats on the left hand side to accompany the delicious spuds? looks like a casserole of some sort? is it todays lunch? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 23, 2007 Author Share Posted December 23, 2007 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. 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. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 23, 2007 Share Posted December 23, 2007 That looks great Egluntine! I heard Nigella going on about semolina on roast spuds the other day - might give that a go now you've tried it Quote Link to comment Share on other sites More sharing options...
Guest Posted December 25, 2007 Share Posted December 25, 2007 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. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 25, 2007 Share Posted December 25, 2007 I did mine in goose fat today & ,even though I say it myself,they were just perfect. Golden & crisp on the outside - fluffy & white on the inside. Luckily I have a double oven, so I could cook them on a nice high heat. I would post a piccy,but they are all gone Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 25, 2007 Author Share Posted December 25, 2007 I did mine the semolina way again. Absolutely gorgeous. Crisp and crunchy on the outside and soft and fluffy on the inside. Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted December 25, 2007 Share Posted December 25, 2007 Mine were delish too . 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 Might need to step out tomorrow and get a little exercise though after all those spuds and rather too much sitting around today Quote Link to comment Share on other sites More sharing options...
Guest Posted December 25, 2007 Share Posted December 25, 2007 The only time I ever tried goose fat they were soft and uninspiring. Yet I always get them golden and crispy with olive oil - so I ditched the goose fat. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 25, 2007 Share Posted December 25, 2007 I use goose fat all the time for my roast potatoes and they are always golden, fluffy and gorgeous. Today's were perfect and I'm so glad everything went well . Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 25, 2007 Author Share Posted December 25, 2007 Might need to step out tomorrow and get a little exercise though after all those spuds and rather too much sitting around today Ditto. I feel distinctly flabby today. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 25, 2007 Share Posted December 25, 2007 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 Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 25, 2007 Author Share Posted December 25, 2007 I parboil them for 10 mins and have the fat absolutely sizzling and the oven really hot. I sprinkle the semolina on during the roughing up stage. Sorry it didn't work for you. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 26, 2007 Share Posted December 26, 2007 S'ok Egluntine. I do think it must be the oven - don't think it gets quite hot enough fo some things that need zapping at high temps Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 26, 2007 Share Posted December 26, 2007 I don't get on with goose fat either Peng. - I only used it once. Mind you, that was in a Neff oven as well.......... We had perfect roasties yesterday - my SIL cooked them and brought them on the 2 min. drive here!!!! Quote Link to comment Share on other sites More sharing options...
Guest Posted December 26, 2007 Share Posted December 26, 2007 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. Quote Link to comment Share on other sites More sharing options...
emu Posted December 26, 2007 Share Posted December 26, 2007 I parboil first then scratch tops of spuds with a fork before placing in pan of sizzling olive oil(organic)- yummy! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 26, 2007 Share Posted December 26, 2007 Par boil for 4 mins - drain them, shake them in the pan, cook in the meat juices. Mmmmmmmmmmmm Love roasties!!! Emma.x Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 26, 2007 Author Share Posted December 26, 2007 I don't know what 'roughing up" is Come to Sheffield city centre on a Saturday night and you'll find out! 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. Quote Link to comment Share on other sites More sharing options...
Guest Posted December 27, 2007 Share Posted December 27, 2007 Oh! Thank you. I suppose I should give it a try - but we are all quite happy with our plain and smooth potatoes!! Quote Link to comment Share on other sites More sharing options...