tag:blogger.com,1999:blog-1273652815577465353.post3061717669227347840..comments2023-11-02T09:52:53.436+00:00Comments on Domestic Sluttery: Ask the Sluts: What's the best way to cook roast potatoes?Sian Meadeshttp://www.blogger.com/profile/14536919654548369387noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1273652815577465353.post-71343771796124107672013-01-25T20:28:43.317+00:002013-01-25T20:28:43.317+00:00Noooo! Not olive oil! Its smoke point is too low, ...Noooo! Not olive oil! Its smoke point is too low, and it turns into all sorts of Bad For You.<br />If you really dont want animal fat, veg oil is better than olive. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273652815577465353.post-35306744503349598702013-01-25T16:01:02.641+00:002013-01-25T16:01:02.641+00:00Charlotte potatoes, as the insides get really soft...Charlotte potatoes, as the insides get really soft and fluffy. Peel them, boil them for 10 minutes, then shake them to bash them up a bit. Then into the oven in olive oil for 30 minutes, spooning the oil over every now and then. The most important thing is to keep the oil really hot. Pre-heat it, and put the tray onto a hob on low whenever you take them out to spoon the oil over. Can't go wrong!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273652815577465353.post-46834987402820875432013-01-25T13:46:50.995+00:002013-01-25T13:46:50.995+00:00Use any old tatties that you've got hanging ar...Use any old tatties that you've got hanging around - reds are good for roasting, or King Edwards, or Maris Pipers. Par-boil them for a few minutes (or until I remember that they're in the pan and hope they've not gone soggy), drain, cool, then cover in heavily seasoned flour (lots of white pepper and a tiny bit of salt). Put in the oven, basted in goose or duck fat, and for about 30-40 minutes, depending on the size of your potato. That's a recipe my dad gave me years ago, and it works a treat for fluffy in the middle, crisp outside roasties.Tashanoreply@blogger.comtag:blogger.com,1999:blog-1273652815577465353.post-13686529912027676602013-01-25T13:33:41.954+00:002013-01-25T13:33:41.954+00:00I pretty much use a mix of Hazel and Caleighs meth...I pretty much use a mix of Hazel and Caleighs methods. Fat is always best, it must be really hot. Leave the spuds to steam dry for about ten mins after parboiling, then shake. I cover them with fat and sprinkle with Season All from the spice rack. I also cut mine long for more crispy surface area! Maris, Edwards or even Roosters are all good.Anonymousnoreply@blogger.com