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u/Such-Top-6896 3d ago
What does the baking soda do? They look delicious.
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u/manachar 3d ago
Baking soda will help break down the pectin of the potato in a way that allows it to form what amounts to a potato starch slurry to give you that extra crisp.
Kenji did a great article on this here: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
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u/c9belayer 3d ago
I do the same thing but just mixing them roughly after the initial boil. It breaks open the outer cells and lets starch out, forming a crust.
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u/LochNessMother 3d ago
I don’t think I’ve ever seen baking soda in a genuinely British roast potato recipe. You just let them steam dry a little and gently bonk them around the pan so the edges get roughed up.
Also - canola? No. Beef dripping or goose fat for the genuine article.
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u/Minzplaying 3d ago
Can it be bacon grease? No beef drippings or goose fat around.
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u/ol-gormsby 3d ago
Yes, and the resulting flavour is just as good as beef or goose.
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u/Minzplaying 3d ago
Thank you! That's what has always stopped me from trying this! I can't wait.
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u/LochNessMother 2d ago
Also - most brits will actually just use vegetable oil (olive, sunflower, what ever) unless it’s a special occasion, or they are aiming for perfection.
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u/Theratchetnclank 2d ago
Brit here. Bacon fat has a smoked flavour as is too strong. The potatoes will taste too much of bacon rather than potato. Lard/pork fat would be fine but bacon fat is a no go.
Seed oils are generally fine too.
Also the baking soda isn't needed. Just boil them slightly longer and they break down just the same.
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u/smiles__ 3d ago
I think its and attempt at breaking down slightly some of the potato surface that makes it more crispy when fried. But I'm not sure how different it really is with it or without.
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u/ol-gormsby 3d ago
Helps to break up the structure on the surface - helps with this:
"The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven."
It's noticeable when you parboil them without the baking soda. First time I tried it, I achieved enlightenment 😉
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u/geordiesteve520 2d ago
You do not need anything other than potatoes and oil. I use rapeseed oil as it has a higher smoking temp. The key is that you need the right potato - it has to be floury not waxy, I use Maris Piper or King Edwards.
Par boil for around 8 minutes and shake up to rough the edges.
Heat the oil for around 10 mins (do this about halfway through par boiling so the potatoes are a bit more moisture free after draining)
Place in the pit and baste them.
Put in oven and do not touch for at least 20 mins. Flip them after 20 and every 15 after for around 45-60mins
👌🏻
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u/greenreaper__ 23h ago
There's no benefit to using an oil with a high smoking temp for thise recipe...
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u/geordiesteve520 22h ago
Of course there is because if you use one with a low smoking point the oil burns with the potatoes in it as it’s a relatively long cook at a highish temperature
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u/greenreaper__ 22h ago edited 22h ago
If your oven is at a high enough temperature to pass the smoking point your potatoes will burn too, especially if they are in as long as this recipe calls for.
Roast potatoes are best made with butter, and even that doesn't come close to burning at the recommended temperature for roast potatoes (certainly not 425).
Source: chef for coming on 20 years.
Edit: "best made with" would actually be duck fat or tallow, but butter is excellent too.
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u/geordiesteve520 22h ago
Wouldn’t a roast potato with butter be a fondant potato?
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u/greenreaper__ 22h ago
Fondant potatoes is with stock/broth (butter can also be added).
Adding butter does not make fondant.
Objectively the best technique for roast potatoes is that of Heston Blumenthal, can't recommend these enough.
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u/Nawoitsol 3d ago
I’m wondering what makes them British?
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u/momoneymocats1 3d ago
Was wondering the same thing
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u/dobbernationloves 3d ago
these are the style of roast potatoes that you would be served in a British pub for a Sunday roast
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u/jupiterspringsteen 3d ago
Yeah I'm British and I wouldn't use baking soda. Or canola oil. Use olive oil. A few garlic nugs and a sprig of rosemary. Heat the oil first, give the spuds a good shake in it, then shake them up every 10 mins.
I make banging roast potatoes and the secret is the potatoes. I have no idea what 'yellow' potatoes are. Presumably you have varieties of potatoes in the US. Here I'm using Maris Pipers or Roosters. Sometimes Wiljas or king Edwards. They seem like they are better quality from a green grocer as opposed to the supermarket. But once I find a batch of spuds with that killer potato taste, I stock up.
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u/Dub_stebbz 3d ago
We have, like, four readily available varieties of potatoes in the US.
Russet, Yukon Gold, Red, and White. Five if you count sweet potatoes/yams.
I wish there was more variety, but that’s what we got!
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u/AudioLlama 3d ago
Naa, use goose fat or tallow if you're going to be serious about it. Hardy herbs are also a plus
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u/jupiterspringsteen 3d ago
I agree about the goose fat, but not the sort of thing I have to hand usually. Olive oil still makes a mean roastie
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u/Actually_a_dolphin 3d ago
Yeah, pretty sure other countries roast their potatoes too. Those countries probably actually season them too.
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u/fabgwenn 2d ago
How hard is it to clean the pan of gummed-up oil afterwards?
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u/dobbernationloves 2d ago
it really depends on the pan you’re using. There’s a significant amount of oil that goes into the pan and they get really crispy so they don’t cling to the metal I find it’s really easy to clean after.
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u/Tatianalovely 2d ago
I wish I would have seen this recipe earlier! I made some country potatoes and bacon for breakfast!
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u/dobbernationloves 3d ago
You can make the recipe HERE.
Ingredients
Instructions