My family love M&S's roast potatoes with garlic & rosemary. I've tried to do my own as I like my roast rather more crispy than the M&S ones get, but I've never been successful & I don't know where I'm going wrong!
Can anyone spell out how to do them, step by step e.g. when do you put the rosemary & garlic in the fat?
Any help much appreciated!
Lillypad
I always do them ('root veg') Deliawise - just toss the whole lot in a bowl with olive oil & tip 'em into a dry pan. = Tim
I do mine kinda a la Delia too Tim, heat olive oil in a heavy pan, add potatoes until golden brown on some sides, sprinkle on garlic and rosemary and bake.
Another way I do them is to dice potatoes, cover with water and bring them to a simmer, drain add oil, then do the same as above. DP
There's a recipe for those in my italian cook book. I'll look it up when I get home.
Hi Lillypad Try this parboil your potatoes drain put lid back on and shake furiously so they get slightly battered, have very hot oil ready and put them in the oven, turn them over after 15 mins, oven must be very hot. Hope they turn out like you like them mine always come out lovely and crispy, and fresh rosemary is even nicer.
good luck Rosebud.
Glad to see that you've not lost your appetite, Mary??
I have to say that the in oil things do get crisper than the oiled ones. I even cooked them fully last time, for fun, & they did very well. = Tim
I have perfected roast potatoes!!!! after years of doing them I tried something different. Right first of all, dont par boil or anything like that. peel pots, put them in a roasting tray (deep) drizzle on a fair bit of oil (veg oil if wanting not too crispy or olive if a more crispy wanted) sprinkle with sea salt, not rock salt as it doesnt coat properly and doesnt crisp up enough. I have a grinder at home with garlic, salt, herbs & pepper, this is ace! grind a bit of that on and some extra pepper aswell, dont forget the rosemary (does amazing things to potatoes) shake about or stir. Cover securely with foil and put in oven preheated to 160c. after about 3/4hr shake the pan without lifting up foil, shake every 15 mins for next 1/2 - 3/4 hr. turn oven up to 200c take foil off, give a stir. roast for 15 mins, stir and roast stirring every 15min until they are how you want them, fluffy on the inside and crispy on the outside. yummy yummy yummy. Do not clean the pan after use, save it for next time, makes them taste yummier every time, clean after about 8 roasts.
I always pick some rosemary and roughly chop a couple of cloves of garlic and put them in the olive oil. While the potatoes are par-boiling I put the oil(in the roasting tin) in a very hot oven to heat. I remove the sprigs of rosemary just before putting the potatoes in the dish. The rosemary flavours the oil as it heats...perfect every time...YUM
Same as mine Jane don`t they just taste brilliant, Ohhhhhhh!! i could just eat some ;D ;D ;D. Rosebud.
Unfortunately working this weekend but will now have to do a roast dinner in the week. Have also just planted out some parsley and basil (known to my son as the pesto plant) so I will be creating more yummy things for them. I am quite new to gardening but am beginning to reap the rewards.
Just had to add this - today's thought -
http://img.photobucket.com/albums/v164/photo04/rosepots1.jpg
http://img.photobucket.com/albums/v164/photo04/rosepots2.jpg
Lovely pic Tim I am drooling all over the keyboard as I've not had much snap today as been busy on the lotty so just made myself some more of my mixed lettuce sarnis with chives. Pity no toms yet :)
I can't wait to do my very own home grown spuds with my own rosemary. That will be something. I'm also growing garlic, thyme and sage so the possibilities are endless. It's why we all do it isn't it? I wonder sometimes though as some of my fellow plotters say I grow it but never eat it? What's that all about eh? ;D
i think i've been putting me garlic in me tates a bit early-it gets a bit.er...well done ::)
try steaming chicken with lots of sprigs of rosemary and thyme-lovely!
wardy-i think the veg eating is the rewardi wouldnt do it if i didnt eat and love the results!-maybe they like beating themselves up!!! ;D
Thanks to all the advice given, I now make the most delish garlic & rosemary roasties. (My tip is to put some rosemary into the water you par-boil the spuds in - if nothing else, it makes the kitchen smell lovely!)
I started to make these last night to have with roast chicken, but my daughter asked me to leave the garlic out because she has her GSCE French oral exam this morning and she didn't want to breathing garlicy fumes over the examiner. I would have thought it would have lent a certain touch of authenticity to the proceedings! ::)
Instead, I threw in some shallots and the resulting mix of crisp potatoes and soft shallots with almost caramelised exteriors was out of this world :P. Shallots will be added nearly every time from now on.
Lillypad
And the grated rind of a lemon, with the juice squeezed in?
All best - Gavin
A bloke on the lotty was telling me that he was growing garlic but his wife didn't know as she wouldn't have the stuff in the house. They used to be hoteliers! Life without garlic - what a horrible thought ;D
Went to another lotty holders house t'other night and we were sampling his pickles, amongst other things, and he'd made his own pickled onions and pushed a sliver of red chilli into each one. He then serves them sliced so you don't get too big a hit of chilli! They were FAB I envy his patience as it must have taken ages to do a jar full ;D
I mostly put rosemary and garlic on my potatoes. I have 2 recipes one for a midweek accompanyment and one for sunday roast.
Midweek recipe - cube potatoes into 1inch cubes. Parboil for a few mins in salted water. Heat olive oil in a roasting tray and add potatoes once fluffed up, sprinkle salt on potatoes and roast on 200c for as long as it takes to go golden brown, shake pan a few times during cooking. Add garlic and chopped rosemary halfway through cooking.
Sunday roast potatoes - exactly the same as above but cook in beef dripping and just peel and slice in half the potatoes. These do take a little bit longer to cook.
Try also adding cubed smoked bacon, whole slivers of orange peel, sage or thyme, or a combination of the 4.
I have also tried with modest success to slow roast at about 120c whole garlic bulbs with their tops cut off so you can see the tops of the garlic cloves, sprinkle them with olive oil and keep sprinkling with olive oil throughout the day, the olive oil will caramalise and keep the garlic cloves soft and juicy, just pick the garlic out of the whole bulbs with a fork when you want to mash them on bread or mix into your veg.
ooo-that garlic thing sounds nice ncb!
wardy-not like garlic????????? :o :o :o she must be an alien!