Comments on: the perfect spud: how to roast potatoes

By: Anne

Anne — Wed, 08 Jun 2011 22:01:21 +0000

Hi Jules, Have just discovered your site, and as new “weekday vegetarians” am thrilled to have found a source of inspiration for interesting and “full of flavour” meals!Bless your cotton sox!

By: jules

jules — Tue, 14 Dec 2010 05:29:19 +0000

it’s never to late to learn lisa!
let me know how you get on.
you’re in good hands ;)

By: lisa

lisa — Tue, 14 Dec 2010 05:25:54 +0000

OK so I am now 46 and have never cooked a roast! There I said it! So you are the lucky amazing person that is teaching me (as I type) to cook roast potatoes (only have one tray which has roasting pork in it) wish me luck!!
ciao
-Lisa

By: Crisp Crushed Roast Potatoes « Foodshots

Crisp Crushed Roast Potatoes « Foodshots — Fri, 18 Sep 2009 16:27:00 +0000

[...] When I starting kissing an Irishman early last year, I had a good idea that my life was about to change for the better. A good idea that I was going to love tossing ideas around with someone almost as food obsessed as myself. A good idea how much fun we would have sharing our food discoveries. What I didn’t realise was how important potatoes were going to become to me … [read more] [...]

By: jules

jules — Mon, 14 Sep 2009 21:10:46 +0000

kristina
lucky you bring able to grow your own spuds… one day GB dreams of growing potatoes alongside some rosemary and garlic.

johanna
The waxy vs floury is determined by the type of starch in the potatoes. You can tell the difference when you eat them. Floury have a light and flufffy texture that is almost airy. Waxy are more dense and smooth and tend to taste naturally more creamy.

I also tend to roast too many but they don’t often get a chance to hang around as left overs

sheryl
thanks for expanding my knowledge of potato varieties.. would love to try out some Jersey Bennes.

pat,
brilliant idea to add semolina for extra crunch – will have to try it out thanks

hey trish
so glad to hear you’re enjoying the Cookies & Cream Tim Tams. They are my favourite as well.

hi kristen
glad to hear you enjoyed the spuds. and thanks for letting me know – my oven is really slow I think. could really do with a newer model.

thanks ‘neen
hadn’t thought to crisp them under the grill. we might have to swap methods

By: 'neen

'neen — Sun, 13 Sep 2009 13:43:37 +0000

Great post Jules!

I am a big fan of crushing my spuds also. I usually use the grill element after simmering. Am going to give the oven a go!

By: Kristen

Kristen — Sun, 13 Sep 2009 05:40:27 +0000

Thanks Jules, they are divine. Cooked them twice this weekend (Friday night with steak and Sunday lunch, with Basque peppers and NZ snapper). But did not need to cook them for a full hour in my oven, only 30 mins. I have the Blue Le Cruseut roasting dish too – it really does hold the heat!

Love your blog, read it frequently.
Kristen

By: Trisha

Trisha — Fri, 11 Sep 2009 23:46:09 +0000

Dear Jules,
Thank you for your creativity. I’ve just finished my packet of Tim Tams Crush Cookies and Cream, and I am inlove. You are a genius. Now I need to book myself in Tim Tams rehab, but I thank you for your culinary talent. :)
Love, Trish

By: Pat

Pat — Thu, 10 Sep 2009 07:28:10 +0000

English friend who makes superb roast spuds does the simmer thing then sprinkles the roughed up spuds with semolina before roasting. Super crisp. Easiest way to rough the potatoes is to shake them in a large sieve. I’m with Sheryl on the Jersey Bennes. They taste as if they have been injected with butter. And they’re in season just round Christmas.

By: Sheryl

Sheryl — Thu, 10 Sep 2009 05:12:25 +0000

Potatoes! Especially love Jersey Bennes for new potatoes over here in NZ, and Urenika – the maori purple potato. Then my favourite standard spud is Agria – the best mash & roast. My husband is German so I can relate to Kristina above, they make the best kartoffel salat (potato salad).