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Poll
Poll Question: Are these dinky di roast potatoes or not ?



« Created by: Rufzgutz on: Apr 17th, 2013 at 10:15pm »

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Crisp, golden, fluffy roast potatoes (Read 11959 times)
Reply #30 - Feb 15th, 2016 at 11:13pm

Rufzgutz   Offline
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I feel like a goose   Cheesy

I thought you bought the jar of goose fat Derek, hence my question.

Seems that there are dry roasters and, dare I say it, pan fried roasters  Cheesy Cheesy

I reckon I'm I between now with most of my roast meats sitting on a bed of onions.

Did you find out the ladies secret, Rob?

My mother says that she cannot get her roast spuds crispy nowadays, and I told her because she doesn't use dripping like she used to.
 

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Reply #31 - Feb 15th, 2016 at 11:52pm

Derek   Offline
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Best way I have found is to use a pan/camp oven with about an inch of oil in it.  Preheat until very very hot.  Meanwhile peel spuds the boil in salty water for 8 minutes.  Drain the spuds well.  Roll them around in the hot oil until fully coated in oil.  The oil should be hot enough that it spatters everywhere.

Cook until crispy.  You can turn them over after about 30 minutes.
 

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Reply #32 - Nov 18th, 2017 at 6:08pm

Gromet   Offline
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Found this one today
if you haven't voted now your chance
 
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