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Roast Spuds!

Started by: 67red12
On: 09/12/2018 | 16:17
Replies: 12
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by: 67red12
on: 09/12/2018 | 16:17

so advice please, being on a very low carb way of eating for almost 2 years, potaotes are not something I usually buy, but my daughter has nominated me to cook Christmas dinner this year & being out of practice I'm wondering what people prefer so a) roasted in goose fat b) roasted in olive oil c) roasted in butter OR none of those lol

Message 1 of 13
by: techiebloke
on: 09/12/2018 | 16:23

@67red12

 

Beef dripping!

 

 

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Message 2 of 13
by: 67red12
on: 09/12/2018 | 16:25
@techiebloke....ooh thats something i hadnt thought of to be honest , i maybe need to do a trial run lol
Message 3 of 13
by: bobrobinson
on: 09/12/2018 | 16:25

Hiya @67red12:

I would say goose fat.

But everyone has differant tastes,

All the best Bob Smiley Happy

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Message 4 of 13
by: pamfletch
on: 09/12/2018 | 16:31 edited: 09/12/2018 | 16:32

@67red12Hi my hubby makes cracking roasties, he boils the spuds for about 8 minutes then cools them a while, then into a roasting pan with vegetable fat, like crisp and and dry or something like that until they’re crisp. Delicious 😉

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Message 5 of 13
by: 67red12
on: 09/12/2018 | 16:37
@pamfletch ...gosh thats a blast from the past I used to use crisp n dry years ago didnt know its still around, thanks for the advice x
Message 6 of 13
by: slarti
on: 09/12/2018 | 16:45

1) Maris Piper potatoes, they roast well

2) Peel, if necessary and then boil or microwave them at least 2 hours in advance, so they can dry.

3) Goose fat or beef dripping, 1/4 inch deep and pre-heated to gas 5. Add spuds for half hour turning after 15 minutes.

 

Should be yummy!

 

Oh, and whatever meat you're having will be all the better for resting out of the oven for the half hour while your cooking the spuds and other veg.

Message 7 of 13
by: bluenose5
on: 09/12/2018 | 16:56
Well done your daughter. Bet that made your day. Good luck.
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Message 8 of 13
by: themzbiker
on: 09/12/2018 | 18:49
@67red12

Like any home made roast potatoes my mum used to cook them in goose fat which were lovely i don't think you need any fat at all just put on baking tray
Message 9 of 13
by: contro
on: 09/12/2018 | 18:57

Do them in goose fat, but score (scrape) them with afork and season with salt n pepper before roasting .Enjoy 

Message 10 of 13