On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > > Finally made some roasted potatoes we really liked. Yukon Gold cut into
> > > chunks. Simmered them a bit longer, used a little more olive oil and
> > > then seasoned them.
> > >
> > > Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
> > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > bottle of Pinot Grigio.
> >
> > 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.
>
> Roughing up a potato is a new idea for me OTOH, so is boiling and roasting potatoes. It makes a lot of sense to me. I'd probably just fry the potatoes after boiling though - I got a lot of oil but little time.

Only a bully "roughs up" potatoes...poor little guys...always someone picking on them.
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