Roasties

For the perfect roast potatoes.

Get decent potatoes for roasting!
Cut into irregular shapes.
Par-boil in very salty water.
Spread on paper towel to dry, turning once.
Pre-heat oil/fat (chicken fat I think is best) to 200C
Add potatoes to fat, spoon fat over all potatoes to ensure coated.
Optionally add herb depending on meat accompaniment.
Reduce temp to 160C
Turn them after about 30 mins then give them another 30 mins.
Turn out onto paper towel before serving to reduce fat.
Voila.

Originally posted by @wolfgang59
For the perfect roast potatoes.

Get decent potatoes for roasting!
Cut into irregular shapes.
Par-boil in very salty water.
Spread on paper towel to dry, turning once.
Pre-heat oil/fat (chicken fat I think is best) to 200C
Add potatoes to fat, spoon fat over all potatoes to ensure coated.
Optionally add herb depending on meat accompaniment.
Re ...[text shortened]... hen give them another 30 mins.
Turn out onto paper towel before serving to reduce fat.
Voila.

Indeed! My missus, who is the lead cook in our cave uses a formula similar to this except with goose fat.

Originally posted by @wolfgang59
For the perfect roast potatoes.

Get decent potatoes for roasting!
Cut into irregular shapes.
Par-boil in very salty water.
Spread on paper towel to dry, turning once.
Pre-heat oil/fat (chicken fat I think is best) to 200C
Add potatoes to fat, spoon fat over all potatoes to ensure coated.
Optionally add herb depending on meat accompaniment.
Re ...[text shortened]... hen give them another 30 mins.
Turn out onto paper towel before serving to reduce fat.
Voila.

Mouthwatering delights I'm sure!
I'd especially like to try Rosemary and White Pepper on those.

Originally posted by @wolfe63
Mouthwatering delights I'm sure!
I'd especially like to try Rosemary and White Pepper on those.

Yeah, I'm with rosemary and coarse salt, pepper, too.

Originally posted by @wolfgang59
For the perfect roast potatoes.

Get decent potatoes for roasting!
Cut into irregular shapes.
Par-boil in very salty water.
Spread on paper towel to dry, turning once.
Pre-heat oil/fat (chicken fat I think is best) to 200C
Add potatoes to fat, spoon fat over all potatoes to ensure coated.
Optionally add herb depending on meat accompaniment.
Re ...[text shortened]... hen give them another 30 mins.
Turn out onto paper towel before serving to reduce fat.
Voila.

You're on good way but went astray anyway; you probably mixed Jamie's out-of-the-sleeve advice with other recipe.

Rosri are something completely different, swiss invented delice from French regions of Sveitserland, where people can tell from 192929 varietes of potatotes, while in the rest of the world there are three kind: flowery, hard and with worms.

https://www.bbc.co.uk/food/recipes/potatorosti_81487

But your recipe can be improved.

Par boil potato in water with 5 allspices, 10 black pepper, 2 lauer leaves, 2 spoons of brown sugar and spoon of sea salt and let it chill.

Cut into tick "french fries fingers".
Season with touch of curry, white pepper, sea salt, dried Hungarian paprika, touch of brown sugar. Coat with olive oil.
Bake in the oven until yellow-brown, turning them in the mean time.

Heathy fries, that is your recipe, not rosti.

edit::: I forgot rosemary and marjoram, all right, these go everywhere.

Worth a look.

YouTube

YouTube

Originally posted by @wolfgang59
For the perfect roast potatoes.

Get decent potatoes for roasting!
Cut into irregular shapes.
Par-boil in very salty water.
Spread on paper towel to dry, turning once.
Pre-heat oil/fat (chicken fat I think is best) to 200C
Add potatoes to fat, spoon fat over all potatoes to ensure coated.
Optionally add herb depending on meat accompaniment.
Re ...[text shortened]... hen give them another 30 mins.
Turn out onto paper towel before serving to reduce fat.
Voila.

When you turn them (after 30 minutes) always crush them down a little to increase surface area, to crisp up.

And don't forget the sage.

Originally posted by @ghost-of-a-duke
When you turn them (after 30 minutes) always crush them down a little to increase surface area, to crisp up.

And don't forget the sage.

Crushing them half-way through is a Jamie Oliver trick that I don't find necessary.
(I think he roasts for shorter time on higher heat)

Originally posted by @ghost-of-a-duke
When you turn them (after 30 minutes) always crush them down a little to increase surface area, to crisp up.

And don't forget the sage.

You mean rosemary, right? She always knows how to cook.

And yes it's duck or goose fst ideally, but if you're cooking lamb...

Also add the pepper after boiling while they're cooling and it should be cooked at 220c for about 40 minutes.

Originally posted by @trev33
You mean rosemary, right? She always knows how to cook.

And yes it's duck or goose fst ideally, but if you're cooking lamb...

Also add the pepper after boiling while they're cooling and it should be cooked at 220c for about 40 minutes.

Rosemary with lamb or chicken.
Thyme or just plain with beef.
Never tried sage. (Don't the leaves just blacken at roasting temp?)

Goose fat, duck fat? Pretentious! (OK they are a little better but ...)

And 220C might be good with a top oven that's clean.
Mine would ignite!!!

Originally posted by @wolfgang59
Rosemary with lamb or chicken.
Thyme or just plain with beef.
Never tried sage. (Don't the leaves just blacken at roasting temp?)

Goose fat, duck fat? Pretentious! (OK they are a little better but ...)

And 220C might be good with a top oven that's clean.
Mine would ignite!!!

Next time you roast spuds, put sage on just one of them. It will be the best one in the tray.

Originally posted by @ghost-of-a-duke
Next time you roast spuds, put sage on just one of them. It will be the best one in the tray.

Will try this weekend