Roast potatoes ! ! ? ?!
Answers: When you par boil them do you add a little turmeric ! ! how would you do them ! ! Thank you for answering. x x
No way - cinammon or nutmeg maybe but I'm not too fond of spices over all.
I'd just drizzle oil ln them and leave them in the oven but your idea sounds good.
Goose fat is the best way to get proper roasties
When I roast potatoes... I simply coat them lightly in oil, sprinkle with celery salt and pepper and paprika and Bake them.
ROAST POTATOES: CRUNCHY
potatoes
butter
salt and pepper
Boil peeled potatoes in large pot of salted boiling water for 5-10 mins until they are just soft on the outside.
Drain well and return to pot.
Add a knob of butter to the pot and generously sprinkle with salt (preferably sea salt). Place the lid on the pot and shake vigorously.
The butter and salt should combine with the potato to create a light "mash" around each potato.
Place in pre-heated oven for 20-35 minutes.
I would add Turmeric with the salt.
Parboiling and then shaking them in the pot LIGHTLY gives them a rough surface which causes them to crisp nicely. Be sure to add enough olive oil to coat them completely. I add Cavender's Greek seasoning and seasoning salt. Be careful if you add garlic, as it tends to burn quite easily if you are roasting on a high temperature. Bon Appetit!
what you can do is put a little turmeric in to the water that you are going to par boil you potato,s in and after you have drained them and let them cool for a bit is to get a fork and score the spuds slightly and this will help the spuds crisp up a bit more .
goose or duck fat is great to do roast spuds in but really any oil fat or dripping works well
try scaping them with a fork and roughing them up they get crispy and taste better, and try different oils to cook them in -
easy to make your own infused oil and it keeps - eg herb oil
chilli oil etc
I Par boil then deep fry Quick and always crisp will try tumeric sounds good
after you par boil them shake them vigourously in a culender to rough up the outside. Goose fat is the way to go for the perfect roast. I would just use a little salt with them.
Well the turmeric is just a substitute for the real thing SAFFRON. Boil your potatoes until you can insert a knife, drain Holding the pan lid on, and assuming the potatoes only come two thirds of the way up the pan, give a good shake. This will roughen up all the edges. Now transfer into a frying pan with duck fat or goose fat (you can buy that in a jar) into which you put a couple of slithers of saffron. Rotate the potatoes in the saffron fat for three or four minutes, then into the oven with your roast.
I do what sparkles does
Perfect roast potatoes
Serves 8
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
2?kg/5?lb potatoes
2 tbsp semolina
2 x 320g/11oz jars goose fat
Method
1. Preheat the oven to the hottest possible temperature.
2. Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
3. Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for four minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
4. Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
5. Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 mins to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.