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.

"Ed Pawlowski" wrote in message
...

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.
------------

Sounds good. Pretty much what I will be making today I don't use oil on
my roast spuds, I use dripping if I have it, or lard.

I am very pleased you can make what you like


--
http://www.helpforheroes.org.uk

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.

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.

On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> 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.

Yup, if you like a nice crust, this will do it. Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.

https://goo.gl/photos/8wbmVFjbQSNApocn8

On 8/23/2016 7:24 PM, ImStillMags wrote:
> On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> 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.
>
> Yup, if you like a nice crust, this will do it. Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>
> https://goo.gl/photos/8wbmVFjbQSNApocn8
>

Yeah, bacon fat!

"ImStillMags" wrote in message
...

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.


===========

The only difference I do, is to drain the potatoes, put some dripping in the
pan they came out of and when it is melted I toss the potatoes around in it.
That roughs them up nicely too.

--
http://www.helpforheroes.org.uk

"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


--
http://www.helpforheroes.org.uk

"ImStillMags" wrote in message
...

On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> 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.

Yup, if you like a nice crust, this will do it. Here's a picture of my
last batch, done in bacon fat. Not a good photo, but you get the idea.

https://goo.gl/photos/8wbmVFjbQSNApocn8

============

They look good

--
http://www.helpforheroes.org.uk

On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> 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.
>
>Yup, if you like a nice crust, this will do it.
>Here's a picture of my last batch, done in bacon fat.
>Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I see no benefit to boiling prior to roasting, none whatsoever!
I neither peel or boil... dried scrubed spuds sliced into wedges
placed in a roasting pan, coated lightly with olive oil, sprinkled
lightly with kosher salt, and roasted at 375ºF... flip with a spatula
a couple times until done to your liking... goes well with London
broil etc.:
http://i65.tinypic.com/20af5dy.jpg

On 2016-08-24 9:18 AM, Brooklyn1 wrote:

>
> I see no benefit to boiling prior to roasting, none whatsoever!


My wife usually parboils potatoes before roasting and the results are
great. It also helps with the timing of her roasted meals.

>
>

Dave Smith wrote:
>
> On 2016-08-24 9:18 AM, Brooklyn1 wrote:
>
> >
> > I see no benefit to boiling prior to roasting, none whatsoever!
>
> My wife usually parboils potatoes before roasting and the results are
> great. It also helps with the timing of her roasted meals.

Rather than parboiling, I've learned to cook them about halfway in the
microwave, then turn into fries or oven roasted, etc. Steve mentioned
that once...I tried it...I liked it.

"Brooklyn1" wrote in message
...

On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> 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.
>
>Yup, if you like a nice crust, this will do it.
>Here's a picture of my last batch, done in bacon fat.
>Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I see no benefit to boiling prior to roasting, none whatsoever!
I neither peel or boil... dried scrubed spuds sliced into wedges
placed in a roasting pan, coated lightly with olive oil, sprinkled
lightly with kosher salt, and roasted at 375ºF... flip with a spatula
a couple times until done to your liking... goes well with London
broil etc.:
http://i65.tinypic.com/20af5dy.jpg

==========

You will never know unless you try. If you don't want to give them a fair
go ... your loss.




--
http://www.helpforheroes.org.uk

On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> >> 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.
> >
> >Yup, if you like a nice crust, this will do it.
> >Here's a picture of my last batch, done in bacon fat.
> >Not a good photo, but you get the idea.
> >
> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>
> I see no benefit to boiling prior to roasting, none whatsoever!
> I neither peel or boil... dried scrubed spuds sliced into wedges
> placed in a roasting pan, coated lightly with olive oil, sprinkled
> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
> a couple times until done to your liking... goes well with London
> broil etc.:
> http://i65.tinypic.com/20af5dy.jpg

Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.

On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> >> 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.
>> >
>> >Yup, if you like a nice crust, this will do it.
>> >Here's a picture of my last batch, done in bacon fat.
>> >Not a good photo, but you get the idea.
>> >
>> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>
>> I see no benefit to boiling prior to roasting, none whatsoever!
>> I neither peel or boil... dried scrubed spuds sliced into wedges
>> placed in a roasting pan, coated lightly with olive oil, sprinkled
>> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>> a couple times until done to your liking... goes well with London
>> broil etc.:
>> http://i65.tinypic.com/20af5dy.jpg
>
>Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.

I've already roasted boiled potatoes, a few times... just extra effort
and time for nothing... and so far no one here has posted a photo
demonstrating what's accomplished.

On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
> >> > wrote:
> >>
> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
> >> >> 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.
> >> >
> >> >Yup, if you like a nice crust, this will do it.
> >> >Here's a picture of my last batch, done in bacon fat.
> >> >Not a good photo, but you get the idea.
> >> >
> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
> >>
> >> I see no benefit to boiling prior to roasting, none whatsoever!
> >> I neither peel or boil... dried scrubed spuds sliced into wedges
> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
> >> a couple times until done to your liking... goes well with London
> >> broil etc.:
> >> http://i65.tinypic.com/20af5dy.jpg
> >
> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>
> I've already roasted boiled potatoes, a few times... just extra effort
> and time for nothing... and so far no one here has posted a photo
> demonstrating what's accomplished.

I posted this earlier in the thread. I guess you missed it.
Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.

https://goo.gl/photos/8wbmVFjbQSNApocn8

On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>
> Yes, they need to be roughed up It makes them nice a crispy when they are
> roasted
>
Not necessary. Just brush with oil, add salt, pepper and herbs (onion if you like) and roast in a hot 400 degree oven. (Add onion part way through so that it doesn't burn.) Mix up occasionally and perfect every time. (Use a cast iron pan.)

http://www.richardfisher.com

"Helpful person" wrote in message
...

On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>
> Yes, they need to be roughed up It makes them nice a crispy when they
> are
> roasted
>
Not necessary. Just brush with oil, add salt, pepper and herbs (onion if
you like) and roast in a hot 400 degree oven. (Add onion part way through
so that it doesn't burn.) Mix up occasionally and perfect every time. (Use
a cast iron pan.)

http://www.richardfisher.com

==============

You are most kind but I don't need instruction on how to roast potatoes.

--
http://www.helpforheroes.org.uk

On 8/24/2016 9:18 AM, Brooklyn1 wrote:

>
> I see no benefit to boiling prior to roasting, none whatsoever!
> I neither peel or boil... dried scrubed spuds sliced into wedges
> placed in a roasting pan, coated lightly with olive oil, sprinkled
> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
> a couple times until done to your liking... goes well with London
> broil etc.:
> http://i65.tinypic.com/20af5dy.jpg
>
>

They are good that way, but par boiling gives a greater contrast in
texture. When I make them in the pan with meatloaf I don't pre-cook
them but they are cut smaller.

On Wed, 24 Aug 2016 09:18:00 -0400, Brooklyn1
> wrote:

>I see no benefit to boiling prior to roasting, none whatsoever!

It makes a big difference. Whether or not you appreciate the
difference is another matter.

http://www.thecooksroom.com.au/wp-co...2/IMG_0340.jpg

>I neither peel or boil... dried scrubed spuds sliced into wedges
>placed in a roasting pan, coated lightly with olive oil, sprinkled
>lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>a couple times until done to your liking... goes well with London
>broil etc.:
>http://i65.tinypic.com/20af5dy.jpg

That's a good method too, but different.

I'm in the mood for the former method tonight, so I'll make up my
'roughed up' steamed or boiled potatoes then roast them in the duck
fat from last night's roast. I have some pork scotch fillet (AKA
tenderloin?), I'm going to try crumbing them with panko (maybe with
some Dijon and mayonnaise).

On Wed, 24 Aug 2016 14:22:58 -0400, Brooklyn1
> wrote:

>On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
> wrote:
>
>>On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>>> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>>> >> 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.
>>> >
>>> >Yup, if you like a nice crust, this will do it.
>>> >Here's a picture of my last batch, done in bacon fat.
>>> >Not a good photo, but you get the idea.
>>> >
>>> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>>
>>> I see no benefit to boiling prior to roasting, none whatsoever!
>>> I neither peel or boil... dried scrubed spuds sliced into wedges
>>> placed in a roasting pan, coated lightly with olive oil, sprinkled
>>> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>>> a couple times until done to your liking... goes well with London
>>> broil etc.:
>>> http://i65.tinypic.com/20af5dy.jpg
>>
>>Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>
>I've already roasted boiled potatoes, a few times... just extra effort
>and time for nothing... and so far no one here has posted a photo
>demonstrating what's accomplished.

Yes, there was a pic. It's a combination of the par boiling, then
shaking the pot that adds to the end product.

On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>> >> > wrote:
>> >>
>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> >> >> 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.
>> >> >
>> >> >Yup, if you like a nice crust, this will do it.
>> >> >Here's a picture of my last batch, done in bacon fat.
>> >> >Not a good photo, but you get the idea.
>> >> >
>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>> >>
>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>> >> I neither peel or boil... dried scrubed spuds sliced into wedges
>> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
>> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>> >> a couple times until done to your liking... goes well with London
>> >> broil etc.:
>> >> http://i65.tinypic.com/20af5dy.jpg
>> >
>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>
>> I've already roasted boiled potatoes, a few times... just extra effort
>> and time for nothing... and so far no one here has posted a photo
>> demonstrating what's accomplished.
>
>I posted this earlier in the thread. I guess you missed it.
>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I knew somebody posted some tasty looking spuds

On Wed, 24 Aug 2016 12:56:55 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, August 24, 2016 at 5:01:35 AM UTC-4, Ophelia wrote:
>>
>> Yes, they need to be roughed up It makes them nice a crispy when they are
>> roasted
>>
>Not necessary. Just brush with oil, add salt, pepper and herbs (onion if you like) and roast in a hot 400 degree oven. (Add onion part way through so that it doesn't burn.) Mix up occasionally and perfect every time. (Use a cast iron pan.)
>
>http://www.richardfisher.com

No, sorry, don't want all that stuff, just plain roasted in dripping
can't be beat.

On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>> >> > wrote:
>> >>
>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>> >> >> 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.
>> >> >
>> >> >Yup, if you like a nice crust, this will do it.
>> >> >Here's a picture of my last batch, done in bacon fat.
>> >> >Not a good photo, but you get the idea.
>> >> >
>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>> >>
>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>> >> I neither peel or boil... dried scrubed spuds sliced into wedges
>> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
>> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>> >> a couple times until done to your liking... goes well with London
>> >> broil etc.:
>> >> http://i65.tinypic.com/20af5dy.jpg
>> >
>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>
>> I've already roasted boiled potatoes, a few times... just extra effort
>> and time for nothing... and so far no one here has posted a photo
>> demonstrating what's accomplished.
>
>I posted this earlier in the thread. I guess you missed it.
>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>
>https://goo.gl/photos/8wbmVFjbQSNApocn8

I get NO idea, looks like lumps of nothingness... could just as well
be pieces of wood as spuds... certainly looks like nothing I'd want to
eat... looks like somthing that needs a spritz of Flit.

On Wed, 24 Aug 2016 20:46:43 -0300, wrote:

>On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:
>
>>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>>> >> > wrote:
>>> >>
>>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>>> >> >> 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.
>>> >> >
>>> >> >Yup, if you like a nice crust, this will do it.
>>> >> >Here's a picture of my last batch, done in bacon fat.
>>> >> >Not a good photo, but you get the idea.
>>> >> >
>>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>> >>
>>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>>> >> I neither peel or boil... dried scrubed spuds sliced into wedges
>>> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
>>> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>>> >> a couple times until done to your liking... goes well with London
>>> >> broil etc.:
>>> >> http://i65.tinypic.com/20af5dy.jpg
>>> >
>>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>>
>>> I've already roasted boiled potatoes, a few times... just extra effort
>>> and time for nothing... and so far no one here has posted a photo
>>> demonstrating what's accomplished.
>>
>>I posted this earlier in the thread. I guess you missed it.
>>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>>
>>https://goo.gl/photos/8wbmVFjbQSNApocn8
>
>I knew somebody posted some tasty looking spuds

If you think those maggoty lumps look tasty then you are seriously
afflicted with TIAD... those thingies look exactly like the critter
scat I see here... those gotta be skunk doo doo.

On Wed, 24 Aug 2016 20:20:31 -0300, wrote:

>On Wed, 24 Aug 2016 14:22:58 -0400, Brooklyn1
> wrote:
>
>>On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
> wrote:
>>
>>>On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>>>> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>>>> > wrote:
>>>>
>>>> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>>>> >> 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.
>>>> >
>>>> >Yup, if you like a nice crust, this will do it.
>>>> >Here's a picture of my last batch, done in bacon fat.
>>>> >Not a good photo, but you get the idea.
>>>> >
>>>> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>>>
>>>> I see no benefit to boiling prior to roasting, none whatsoever!
>>>> I neither peel or boil... dried scrubed spuds sliced into wedges
>>>> placed in a roasting pan, coated lightly with olive oil, sprinkled
>>>> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>>>> a couple times until done to your liking... goes well with London
>>>> broil etc.:
>>>> http://i65.tinypic.com/20af5dy.jpg
>>>
>>>Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>
>>I've already roasted boiled potatoes, a few times... just extra effort
>>and time for nothing... and so far no one here has posted a photo
>>demonstrating what's accomplished.
>
>Yes, there was a pic.

Show me... show me something that looks appetizing, not a pic that
looks like skunk scat. There's no good reason to boil taters before
roasting them, makes no sense, no sense whatsoever... and I've still
not seen a photo that proves that method produces a dish that looks
more appetizing than canned meow mix in the litter pan.
just so happens Stinky just arrived to fress cat food, what a handsome
critter:
http://i67.tinypic.com/160zqm1.jpg

On Wed, 24 Aug 2016 20:55:20 -0400, Brooklyn1
> wrote:

>On Wed, 24 Aug 2016 20:46:43 -0300, wrote:
>
>>On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:
>>
>>>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>>>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>>>> > wrote:
>>>>
>>>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>>>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>>>> >> > wrote:
>>>> >>
>>>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>>>> >> >> 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.
>>>> >> >
>>>> >> >Yup, if you like a nice crust, this will do it.
>>>> >> >Here's a picture of my last batch, done in bacon fat.
>>>> >> >Not a good photo, but you get the idea.
>>>> >> >
>>>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>>> >>
>>>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>>>> >> I neither peel or boil... dried scrubed spuds sliced into wedges
>>>> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
>>>> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>>>> >> a couple times until done to your liking... goes well with London
>>>> >> broil etc.:
>>>> >> http://i65.tinypic.com/20af5dy.jpg
>>>> >
>>>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>>>
>>>> I've already roasted boiled potatoes, a few times... just extra effort
>>>> and time for nothing... and so far no one here has posted a photo
>>>> demonstrating what's accomplished.
>>>
>>>I posted this earlier in the thread. I guess you missed it.
>>>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>>>
>>>https://goo.gl/photos/8wbmVFjbQSNApocn8
>>
>>I knew somebody posted some tasty looking spuds
>
>If you think those maggoty lumps look tasty then you are seriously
>afflicted with TIAD... those thingies look exactly like the critter
>scat I see here... those gotta be skunk doo doo.

It's clear YOU have never seen skunk shit - however - you admit you
have never tried roasting spuds this way so how the hell do you think
you know what they taste like? When you have tried doing it then we
(Mags and I) might value your opinion!

On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:

> >Yes, there was a pic.
>
> Show me... show me something that looks appetizing, not a pic that
> looks like skunk scat. There's no good reason to boil taters before
> roasting them, makes no sense, no sense whatsoever... and I've still
> not seen a photo that proves that method produces a dish that looks
> more appetizing than canned meow mix in the litter pan.


OK Sheldon. Here is a picture of the finished potatoes on the plate with a roast chicken dinner. Doesn't matter, you will make fun of it regardless. I don't understand why you have to be so unpleasant.

https://goo.gl/photos/uczPiJfzTxQkHNos7

ImStillMags wrote :
> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>>> Yes, there was a pic.
>>
>> Show me... show me something that looks appetizing, not a pic that
>> looks like skunk scat. There's no good reason to boil taters before
>> roasting them, makes no sense, no sense whatsoever... and I've still
>> not seen a photo that proves that method produces a dish that looks
>> more appetizing than canned meow mix in the litter pan.
>
> OK Sheldon. Here is a picture of the finished potatoes on the plate with a
> roast chicken dinner. Doesn't matter, you will make fun of it regardless.
> I don't understand why you have to be so unpleasant.
>
> https://goo.gl/photos/uczPiJfzTxQkHNos7
>




He's a farkin' arshole..but you
already know that.

> wrote in message
...

> It's clear YOU have never seen skunk shit - however - you admit you
> have never tried roasting spuds this way so how the hell do you think
> you know what they taste like? When you have tried doing it then we
> (Mags and I) might value your opinion!

He's famous for that! He hassles people for naming brands, posting pics
other places, their cooking, their gardens etc. when he does it all the
time, most recently with the silverware thread...he has real silver, he has
good blah blah blah from Williams Sonoma, blah blah blah, he spent $800.00
for a Weber and so on, but it's not pretentious when he does it. LOL

Cheri

"ImStillMags" > wrote in message
...
> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>
>> >Yes, there was a pic.
>>
>> Show me... show me something that looks appetizing, not a pic that
>> looks like skunk scat. There's no good reason to boil taters before
>> roasting them, makes no sense, no sense whatsoever... and I've still
>> not seen a photo that proves that method produces a dish that looks
>> more appetizing than canned meow mix in the litter pan.
>
>
> OK Sheldon. Here is a picture of the finished potatoes on the plate with
> a roast chicken dinner. Doesn't matter, you will make fun of it
> regardless. I don't understand why you have to be so unpleasant.
>
> https://goo.gl/photos/uczPiJfzTxQkHNos7

I think they look wonderful, but Mr. Negativity wouldn't know wonderful
looking food if it bit him in the butt.

Cheri

On Thursday, August 25, 2016 at 12:16:44 PM UTC-4, Cheri wrote:
> > wrote in message
> ...
>
> > It's clear YOU have never seen skunk shit - however - you admit you
> > have never tried roasting spuds this way so how the hell do you think
> > you know what they taste like? When you have tried doing it then we
> > (Mags and I) might value your opinion!
>
> He's famous for that! He hassles people for naming brands, posting pics

He hassles people for not posting pictures. When they post pictures, he
rips their plating and photography. He gets 'em coming and going.


Cindy Hamilton

ImStillMags wrote:
> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>
>> >Yes, there was a pic.
>>
>> Show me... show me something that looks appetizing, not a pic that
>> looks like skunk scat. There's no good reason to boil taters before
>> roasting them, makes no sense, no sense whatsoever... and I've still
>> not seen a photo that proves that method produces a dish that looks
>> more appetizing than canned meow mix in the litter pan.
>
>
> OK Sheldon. Here is a picture of the finished potatoes on the plate with a roast chicken dinner. Doesn't matter, you will make fun of it regardless. I don't understand why you have to be so unpleasant.
>
> https://goo.gl/photos/uczPiJfzTxQkHNos7

looks a thousand times better than any of Sheldon's food pix!

On Thu, 25 Aug 2016 09:17:56 -0700, "Cheri" >
wrote:

>
>"ImStillMags" > wrote in message
...
>> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>>
>>> >Yes, there was a pic.
>>>
>>> Show me... show me something that looks appetizing, not a pic that
>>> looks like skunk scat. There's no good reason to boil taters before
>>> roasting them, makes no sense, no sense whatsoever... and I've still
>>> not seen a photo that proves that method produces a dish that looks
>>> more appetizing than canned meow mix in the litter pan.
>>
>>
>> OK Sheldon. Here is a picture of the finished potatoes on the plate with
>> a roast chicken dinner. Doesn't matter, you will make fun of it
>> regardless. I don't understand why you have to be so unpleasant.
>>
>> https://goo.gl/photos/uczPiJfzTxQkHNos7
>
>I think they look wonderful, but Mr. Negativity wouldn't know wonderful
>looking food if it bit him in the butt.
>
>Cheri

Hey, there's an idea, maybe the skunk could bite him in the butt!

On Thu, 25 Aug 2016 10:04:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, August 25, 2016 at 12:16:44 PM UTC-4, Cheri wrote:
>> > wrote in message
>> ...
>>
>> > It's clear YOU have never seen skunk shit - however - you admit you
>> > have never tried roasting spuds this way so how the hell do you think
>> > you know what they taste like? When you have tried doing it then we
>> > (Mags and I) might value your opinion!
>>
>> He's famous for that! He hassles people for naming brands, posting pics
>
>He hassles people for not posting pictures. When they post pictures, he
>rips their plating and photography. He gets 'em coming and going.
>
>
>Cindy Hamilton

Well he thinks he does, but how many here care what he thinks ?

On Thu, 25 Aug 2016 08:04:52 -0700 (PDT), ImStillMags
> wrote:

> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>
> > >Yes, there was a pic.
> >
> > Show me... show me something that looks appetizing, not a pic that
> > looks like skunk scat. There's no good reason to boil taters before
> > roasting them, makes no sense, no sense whatsoever... and I've still
> > not seen a photo that proves that method produces a dish that looks
> > more appetizing than canned meow mix in the litter pan.
>
>
> OK Sheldon. Here is a picture of the finished potatoes on the plate with a roast chicken dinner. Doesn't matter, you will make fun of it regardless. I don't understand why you have to be so unpleasant.
>
> https://goo.gl/photos/uczPiJfzTxQkHNos7

Forget Sheldon. Lucrecia is going to tell you what a pig you are -
eating so much food.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 25 Aug 2016 07:49:58 -0300, wrote:

>On Wed, 24 Aug 2016 20:55:20 -0400, Brooklyn1
> wrote:
>
>>On Wed, 24 Aug 2016 20:46:43 -0300, wrote:
>>
>>>On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:
>>>
>>>>On Wednesday, August 24, 2016 at 11:23:04 AM UTC-7, Brooklyn1 wrote:
>>>>> On Wed, 24 Aug 2016 08:19:34 -0700 (PDT), ImStillMags
>>>>> > wrote:
>>>>>
>>>>> >On Wednesday, August 24, 2016 at 6:18:05 AM UTC-7, Brooklyn1 wrote:
>>>>> >> On Tue, 23 Aug 2016 16:24:25 -0700 (PDT), ImStillMags
>>>>> >> > wrote:
>>>>> >>
>>>>> >> >On Tuesday, August 23, 2016 at 4:20:52 PM UTC-7, Ed Pawlowski wrote:
>>>>> >> >> 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.
>>>>> >> >
>>>>> >> >Yup, if you like a nice crust, this will do it.
>>>>> >> >Here's a picture of my last batch, done in bacon fat.
>>>>> >> >Not a good photo, but you get the idea.
>>>>> >> >
>>>>> >> >https://goo.gl/photos/8wbmVFjbQSNApocn8
>>>>> >>
>>>>> >> I see no benefit to boiling prior to roasting, none whatsoever!
>>>>> >> I neither peel or boil... dried scrubed spuds sliced into wedges
>>>>> >> placed in a roasting pan, coated lightly with olive oil, sprinkled
>>>>> >> lightly with kosher salt, and roasted at 375ºF... flip with a spatula
>>>>> >> a couple times until done to your liking... goes well with London
>>>>> >> broil etc.:
>>>>> >> http://i65.tinypic.com/20af5dy.jpg
>>>>> >
>>>>> >Sheldon. Try this just once, just for shits and grins. I think you will be pleasantly surprised.
>>>>>
>>>>> I've already roasted boiled potatoes, a few times... just extra effort
>>>>> and time for nothing... and so far no one here has posted a photo
>>>>> demonstrating what's accomplished.
>>>>
>>>>I posted this earlier in the thread. I guess you missed it.
>>>>Here's a picture of my last batch, done in bacon fat. Not a good photo, but you get the idea.
>>>>
>>>>https://goo.gl/photos/8wbmVFjbQSNApocn8
>>>
>>>I knew somebody posted some tasty looking spuds
>>
>>If you think those maggoty lumps look tasty then you are seriously
>>afflicted with TIAD... those thingies look exactly like the critter
>>scat I see here... those gotta be skunk doo doo.
>
>It's clear YOU have never seen skunk shit

I've seen plenty of skunk shit, I've even stepped in it... there was a
skunk on my deck last evening munching cat food. I usually bring in
the cat food at about 9 PM but this time the skunk arrived at about
7:30 PM, once it's on the deck it's too late to open the door, skunks
are very protective of their food, I don't need to live with eau du
skunk for a month. Skunks are very pretty critters but they stink.
http://i63.tinypic.com/f9f3oh.jpg

> - however - you admit you
>have never tried roasting spuds this way so how the hell do you think
>you know what they taste like? When you have tried doing it then we
>(Mags and I) might value your opinion!

I already posted that I've tried, several times. I saw no benefit,
none. Those things in that picture look about as appetizing as what I
scoop from a litter pan... were you smart you'd never have posted it
and you'd delete it from your PC.

On Thu, 25 Aug 2016 08:04:52 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>
>> >Yes, there was a pic.
>>
>> Show me... show me something that looks appetizing, not a pic that
>> looks like skunk scat. There's no good reason to boil taters before
>> roasting them, makes no sense, no sense whatsoever... and I've still
>> not seen a photo that proves that method produces a dish that looks
>> more appetizing than canned meow mix in the litter pan.
>
>
>OK Sheldon. Here is a picture of the finished potatoes on the plate with a roast chicken dinner. Doesn't matter, you will make fun of it regardless. I don't understand why you have to be so unpleasant.
>
>https://goo.gl/photos/uczPiJfzTxQkHNos7

I can't see that picture unless I sign in with my google account and I
don't a google account nor do I want to create one.

On 8/25/2016 8:04 AM, ImStillMags wrote:
> On Wednesday, August 24, 2016 at 6:30:28 PM UTC-7, Brooklyn1 wrote:
>
>>> Yes, there was a pic.
>>
>> Show me... show me something that looks appetizing, not a pic that
>> looks like skunk scat. There's no good reason to boil taters before
>> roasting them, makes no sense, no sense whatsoever... and I've still
>> not seen a photo that proves that method produces a dish that looks
>> more appetizing than canned meow mix in the litter pan.
>
>
> OK Sheldon. Here is a picture of the finished potatoes on the plate with a roast chicken dinner. Doesn't matter, you will make fun of it regardless. I don't understand why you have to be so unpleasant.
>
> https://goo.gl/photos/uczPiJfzTxQkHNos7
>


for some reason they look like leftover potatoes now.

On Thu, 25 Aug 2016 01:54:48 -0500, Sqwertz >
wrote:

>On Wed, 24 Aug 2016 14:22:58 -0400, Brooklyn1 wrote:
>
>> I've already roasted boiled potatoes, a few times... just extra effort
>> and time for nothing... and so far no one here has posted a photo
>> demonstrating what's accomplished.
>
>They get a much better crust on them, cook quicker with less energy,
>and they are fluffier inside. You can also just shallow fry them in a
>pan (after simmering) - AKA "fondant potatoes".
>
>-sw

How can it be quicker if I need to take time to boil them first? My
roasted potatoes develop as crisp a crust as I want and are very
fluffy inside too. When I want a very crisp crust I use my crinkle
cut knife. I saute potatoes at least once a week for an omelet or. .
..