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In Britain, baked potatoes are oven-cooked whole, skin on, usually without fat; roast potatoes are peeled, cut into large uniform chunks (halved or quartered de
by fanf2 2y ago
In Britain, baked potatoes are oven-cooked whole, skin on, usually without fat; roast potatoes are peeled, cut into large uniform chunks (halved or quartered depending on the size), parboiled, then oven-cooked in lots of fat.
- lbotos 2y agoIf you are American and have never had british style roasted Potatoes… oh boy are you in for a treat.
- jfk13 2y agoThat's how my mother used to do it, but I've found that you don't actually need to use "lots of fat" -- you can get good results with much less (just enough oil or goose fat to cover the bottom of the roasting tray), provided you toss the potatoes in it (pre-heated) when putting them in, and turn them a few times during cooking. The variety of potatoes used is also a critical factor.
- magicalhippo 2y agoWe toss the potatoes on the tray in just enough oil to lightly coat them. Don't boil them, just have them in the pre-heated oven for 30ish minutes. I prefer mealy potatoes, typically almond potatoes[1], but others work fine too. Add some herbs, salt and pepper while tossing. Super easy, hard to mess up and yum yum. [1]: https://en.wikipedia.org/wiki/Almond_potato https://en.wikipedia.org/wiki/Almond_potato
- Moru 2y agoWe eat almost only almond potatoes. After eating those, there is nothing else that really cuts it any more. Every time we get back to Sweden and finaly can eat almond potatoes again, it's like "Oh, THIS is how it's supposed to taste". If you don't like potatoes, it's because you haven't had these. Just cook them carefully, they become mashed potatoes very easily. Serve as they are, with a piece of butter. I can eat only potatoes the whole week. Yes, they can be hard to find in southern parts because they are harder to grow in warm climate.
- ObscureScience 2y agoYeah almond potatoes should not be parboiled in my opinion. I prefer to halve them (not smaller/slimmer pieces).
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- datavirtue 2y agoBut I don't have any geese.
- Jedd 2y agoHaving geese doesn't imply ownership of geese fat -- having recently had geese might.
- fecal_henge 2y agoYou do own the goose fat, you just havent taken it out of the box yet.
- bostik 2y agoI tend to cheat a little. Parboil until the surface layer is soft, pour into a large colander. Allow to steam off for a while. Toss and turn to get all surfaces properly roughed up, move into a large (steel) bowl. Add 3-4 tablespoons of goose fat, toss and turn again to coat all surfaces. Move to a sufficiently deep (steel) baking tray, sprinkle with salt, add a couple of sprigs of fresh rosemary on top, and cook until properly roasted. No need to even turn them around. > The variety of potatoes used is also a critical factor. Bingo. The more "floury", the better.
- d1sxeyes 2y agoAdd a sprinkle of semolina next time
- anjel 2y agoOr set them out to lose some moisture for a few hours prior to roasting. Otherwise they are prone to steaming
- NikkiA 2y agoYou missed the important step after parboiling - you toss the potatoes in the pan used for parboiling, so that the outside gets slightly mashed around the edges; basically just give them all a single smack against the inside of the drained pan.
- MattPalmer1086 2y agoYep, that helps to get them golden and crispy while roasting.
- margalabargala 2y agoAs an American, we have the same names for the same types of potatoes and cooking methods. I have no idea what OP is on about. If I ordered a baked potato in a restaurant and did not receive an entire, whole, skin-on potato, optionally sliced open across the top, I would be shocked and would have a negative opinion of the restaurant. We make roasted potatoes all the time, much like you describe. When we do it at home, we'll frequently use Idaho Gold potatoes that do not need to be peeled, and we'll skip the parboiling step. Plenty of places make this without skipping those steps, and they're delicious, just more labor intensive.
- hammock 2y agoNo potatoes need to be peeled
- margalabargala 2y agoI mean, sure, but there exist some recipes where the inclusion of a thick potato skin is not appropriate, and a russet potato ought be peeled if that is the variety of potato being used. A thin-skinned potato like the idaho gold can sometimes be used in these recipes without peeling. The russet skin would of course not render the dish inedible, but the final result would be much more different than what the recipe was trying to achieve. "Need" here means "required to yield desired final product" not "necessary or else you'll die".
- OJFord 2y agoIt's normal to peel them for roast potatoes, GP is saying in their experience that particular variety is good in that form even unpeeled.