"Ed Pawlowski" wrote in message
news
On 8/23/2016 5:09 PM, ImStillMags wrote:

>
> My favorite roasted potatoes are the kind most Brits make..
> Peel and cut potatoes into good sized chunks.
> Simmer a bit till the tester fork barely goes in the potato.
> Drain and then shake them around in the collander to bang up the softened
> surface of the potato. This helps the fat you are going to roast them in
> cling to the potato.
> Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> till potatoes are nicely browned, turn them a couple of time for even
> browning.
>
> These always turn out with a beautiful deep golden brown crust and velvet
> soft creamy interiors.
>
> You can use yukon golds, or red potatoes, or even russets, they all work
> well.
>

I just drained them in a colander, but the roughing up sounds like a
good ides. Next time.
========

Yes, they need to be roughed up It makes them nice a crispy when they are
roasted


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