harrycatcat1 Posted November 19, 2022 Report Share Posted November 19, 2022 I keep practicing the roast tatties. Do you use oil or fat? Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted November 19, 2022 Report Share Posted November 19, 2022 Both, butter with a little bit of oil to stop the butter burning, with some galic and herbs added to the mix. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted November 19, 2022 Author Report Share Posted November 19, 2022 1 hour ago, Newbie to this said: Both, butter with a little bit of oil to stop the butter burning, with some galic and herbs added to the mix. What herbs do you use? I like garlic but not on everything. Mmmmm not sure about roast tatties but might try it next time. I love it in dauphinoise, the more the merrier. Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted November 19, 2022 Report Share Posted November 19, 2022 4 minutes ago, harrycatcat1 said: What herbs do you use? I like garlic but not on everything. Mmmmm not sure about roast tatties but might try it next time. I love it in dauphinoise, the more the merrier. Just a mixed herbs, something like a schwartz one. Galic and roasties are a match made in heaven, don't overpower them though. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted November 19, 2022 Author Report Share Posted November 19, 2022 1 minute ago, Newbie to this said: Just a mixed herbs, something like a schwartz one. Galic and roasties are a match made in heaven, don't overpower them though. 👍👍 Quote Link to comment Share on other sites More sharing options...
aga man Posted November 19, 2022 Report Share Posted November 19, 2022 (edited) Beef dripping, par boiled first, then Lightly seasoned . Naught but very nice! Edited November 19, 2022 by aga man Quote Link to comment Share on other sites More sharing options...
Donkey Posted November 20, 2022 Report Share Posted November 20, 2022 Garlic and rosemary before putting in the oven dish sprinkle with semolina powder just to give them an extra crispy coating Quote Link to comment Share on other sites More sharing options...
deershooter Posted November 20, 2022 Report Share Posted November 20, 2022 Microwave for 5 min cook in ground nut oil sprinkle wit sea salt and garlic ( sainsbrys ) 50 min roasting at 180 deg c Quote Link to comment Share on other sites More sharing options...
yates Posted November 20, 2022 Report Share Posted November 20, 2022 Normally in the roasting pan with the joint so that would be the meat fat and juices. If cooking seperate it would be either goose or duck fat every time Quote Link to comment Share on other sites More sharing options...
amateur Posted November 20, 2022 Report Share Posted November 20, 2022 26 minutes ago, yates said: Normally in the roasting pan with the joint so that would be the meat fat and juices. If cooking seperate it would be either goose or duck fat every time Spot on Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted November 20, 2022 Author Report Share Posted November 20, 2022 8 hours ago, Donkey said: Garlic and rosemary before putting in the oven dish sprinkle with semolina powder just to give them an extra crispy coating Is that fresh garlic and rosemary? I will have to investigate semolina powder 👍 Quote Link to comment Share on other sites More sharing options...
powler Posted November 20, 2022 Report Share Posted November 20, 2022 Par boiled of course then roasted with hot rapeseed oil, sometime with a few sprigs of rosemary. I do like beef dripping aswell. Quote Link to comment Share on other sites More sharing options...
Donkey Posted November 20, 2022 Report Share Posted November 20, 2022 Yes just add garlic and rosemary to the oil and when the potatoes are par boiled and given a shake in the pot they were boiled in sprinkle semolina powder over the spuds then into the pan with the rosemary and garlic Quote Link to comment Share on other sites More sharing options...
London Best Posted November 20, 2022 Report Share Posted November 20, 2022 Why, oh WHY, can nobody cook anything without putting bl**dy garlic in it? I don’t think my Mother had ever heard of garlic, and Grandmother certainly never had. Quote Link to comment Share on other sites More sharing options...
JKD Posted November 20, 2022 Report Share Posted November 20, 2022 For those who like garlic in their roasties etc,,,, use whole cloves, skin on, for hint of flavour. Squeeze the cloves out for more (subtle) flavour 😉 Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted November 20, 2022 Report Share Posted November 20, 2022 (edited) For complicated family reasons (ashamed to admit, but I have veggies in the family) - I use rapeseed oil when cooking for family meals - and actually it makes nice roast potatoes. Par boil first, shake in saucepan after draining off water to 'fluff' and season with salt and pepper. Despite liking garlic, I don't generally add it to 'English style' cooking such as roasts. The exception there is lamb - which for me benefits from a bit of garlic. Few here with a bit of steak and an onion roasted with the potatoes (lovely). Edited November 20, 2022 by JohnfromUK Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted November 20, 2022 Author Report Share Posted November 20, 2022 3 hours ago, London Best said: Why, oh WHY, can nobody cook anything without putting bl**dy garlic in it? I don’t think my Mother had ever heard of garlic, and Grandmother certainly never had. Don't you like it 🤔😉 56 minutes ago, JohnfromUK said: For complicated family reasons (ashamed to admit, but I have veggies in the family) - I use rapeseed oil when cooking for family meals - and actually it makes nice roast potatoes. Par boil first, shake in saucepan after draining off water to 'fluff' and season with salt and pepper. Despite liking garlic, I don't generally add it to 'English style' cooking such as roasts. The exception there is lamb - which for me benefits from a bit of garlic. Few here with a bit of steak and an onion roasted with the potatoes (lovely). I could just eat that 😋 Quote Link to comment Share on other sites More sharing options...
London Best Posted November 20, 2022 Report Share Posted November 20, 2022 1 hour ago, harrycatcat1 said: Don't you like it 🤔😉 Howdja guess? I detest the stinking stuff! I was brought up eating English food. Now, with the ‘global society’, most people eat foreign food at least as often as British. Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted November 20, 2022 Report Share Posted November 20, 2022 26 minutes ago, London Best said: Now, with the ‘global society’, most people eat foreign food at least as often as British. You should give it a try, you might be pleasantly surprised. Quote Link to comment Share on other sites More sharing options...
London Best Posted November 20, 2022 Report Share Posted November 20, 2022 23 minutes ago, Newbie to this said: You should give it a try, you might be pleasantly surprised. I have tried quite a bit. Can eat some Chinese, but don’t care if I never have any again. Thai curry is fine. Never tried any Italian food that I can eat. Likewise French stuff. Can eat some Mexican food. The Cuban food I tried was fine. Like most Indian stuff (despite the garlic). Have enjoyed some African dishes. Aussie experience limited to Kangaroo. Can’t beat a big American Long Horn steak. Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted November 20, 2022 Report Share Posted November 20, 2022 13 minutes ago, London Best said: I have tried quite a bit. Can eat some Chinese, but don’t care if I never have any again. Thai curry is fine. Never tried any Italian food that I can eat. Likewise French stuff. Can eat some Mexican food. The Cuban food I tried was fine. Like most Indian stuff (despite the garlic). Have enjoyed some African dishes. Aussie experience limited to Kangaroo. Can’t beat a big American Long Horn steak. I'm with you on the Italian food. I can't stand or see the point in most Italian food, awful stuff. I did find it better in Italy, but still not something I'd choose to eat. Although it is edible just. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted November 20, 2022 Author Report Share Posted November 20, 2022 1 hour ago, London Best said: Howdja guess? I detest the stinking stuff! Just joshing, my Mrs doesn't like it if I tell her it's in the food otherwise she eats it. Quote Link to comment Share on other sites More sharing options...
mgsontour Posted November 21, 2022 Report Share Posted November 21, 2022 On 19/11/2022 at 20:04, harrycatcat1 said: I keep practicing the roast tatties. Do you use oil or fat? Lard from Aldi works a treat Quote Link to comment Share on other sites More sharing options...
Scully Posted November 21, 2022 Report Share Posted November 21, 2022 Goose fat . Quote Link to comment Share on other sites More sharing options...
discobob Posted November 21, 2022 Report Share Posted November 21, 2022 Air Fryer - parboiled first - spray with Oil and in it goes - 20 minutes later - loooovely and crispy Can't beat my Nans though - she used to do them in the oven in a pot filled with fat from previous roasts - so sort of deep fried - my arteries were hardened by the time I was 8 Quote Link to comment Share on other sites More sharing options...
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