Am I going to start a grease fire?

Baked OIL at 450? MARY!!! NO

No No No No No

Just deep fry them like someone normally would if that's what you're going for.

I think it’s supposed to be a combination of the dry heat from the oven and the deep fat that the potatoes sit in. It sounds like an old fashioned recipe but seems risky, a flaming pan of oil like that would be a horror.

Sounds tasty, but you should just fry them in a deep pot hun. You’re just varying the way you heat up the oil, i.e. conduction vs convection. All of the cooking happens via conduction from the oil to the potatoes.

Didn't we just do this?

Emily Blunt did this recipe on Ina Garten, it was sort of a grease fire to watch it because Ina is always so nervous and cringey around celebrities and doesn’t stop giggling. But, I agree that a parboiled potato that’s fried and salted around the edges is heavenly, so I definitely want to try a variation of this recipe that I can do without burning my kitchen down.

Parboil the potatoes, which you have cut into large ish chunks, drain, put lid on pan and shake from side to side and up and down so the edges go fluffy. Melt three to four tablespoons of goose fat ( crucial to use this) in a heavy bottomed pan , arrange potatoes on a heavy baking tray and coat the potatoes with the fat. No need to have them sitting in a tray of fat, just coat them. Liberal amounts of good salt and grated black pepper. Bake in hot oven for about an hour. They are superb and best eaten with roast meat. Go and try it !

450° is way way way too high for a home oven. The oil will smoke and burn the potatoes. R8's recipe sounds all right, I'd mix a little canola oil into the good fat to prevent it from smoking. Try it at 400° and keep an eye out for signs the potatoes are burning.

Draining the potatoes in a strainer and patting them dry with a towel should prevent oil popping. They'll also brown much faster.

I fry the pre-boiled potatoes in coconut oil and sprinkle them with cardamom, cumin and Cheyenne 3 minutes before they're done. Then serve hot with lemon wedges, tahini-cheese mayo and fresh cilantro.

Goes wonderful with a fresh mixed salad.

What about air frying them?

I’d worry less about a grease fire, and more about a heart attack.

[quote]I fry the pre-boiled potatoes in coconut oil and sprinkle them with cardamom, cumin and Cheyenne 3 minutes before they're done.

I beg your pardon?

I love hot oil

I would either, start a fire, burn the potatoes, burn myself or vomit at the use of goose fat. I don't even want to shop for it. It's probably in one of those cold bins near the needlessly murdered animals that I race by, trying not to inhale pig blood molecules.

Yea R15, good luck trying to find goose or duck fat in your local grocery store.

You yanks do make me laugh.

First off, they are called 'roast potatoes' not 'roasted'. I don't get why everyone is freaking out about the temperature - we don't use Farenheit but apparently 450 is the equivalent of about 230, I would normally do roast potatoes at 220 so I don't think you have to really be worried you will suddenly start a massive fire!

Also - Yukon Gold are good for mashed potatoes, but I don't see them all that often - Maris Piper or King Edwards are more typical.

What do you lot have at Christmas dinner if you don't have roast potatoes!?

Mashed potatoes r17.

R18 that is just fucking wrong. If someone served me mashed potatoes for Christmas dinner, I'd chuck them in their face and tell them they just made the baby Jesus cry.

It's inhuman. That would literally ruin Christmas dinner for most Brits.

R17 Tamales, grits and spiral ham for most white Southerners. Not many people in the U.S. have a direct connection to England.

My partner is English and makes roast potatoes with goose fat. The goose fat has to be ordered online, and our smoke alarm goes off when cooking. It’s worth it though because the potatoes are absolutely delicious. If you put a shower cap over the smoke alarm it keeps it from going off.

I would expect mashed potatoes at Christmas as well as turkey.

I love the guy from GREAT BRITAIN acting like a FOOD SNOB. For your info, RINGO, Yukon Gold potatoes can be found at every grocery store in the US. Dunno about your obscure BRITISH spuds.

I roasted some golds on Sunday. Chopped them into pieces first and boiled them for about 10 minutes, shook them dry, then stirred in some canola oil, Spanish paprika, salt and black pepper. Put them in a 450 oven for about 40 minutes. I did not trigger our smoke alarm. They were CRISPY and DELICIOUS.

[quote]I love the guy from GREAT BRITAIN acting like a FOOD SNOB. For your info, RINGO, Yukon Gold potatoes can be found at every grocery store in the US. Dunno about your obscure BRITISH spuds.

Not true. I haven't seen real Yukon golds at most supermarkets. They usually have some sort of gold or yellow potatoes, but rarely Yukon golds. Maybe at Whole Foods or the fancy-schmancy places, but not at mainstream markets, at least in my area.

Yukon golds are unheard of in the UK, R23.

We have Yukon Golds in just about every grocery in my shit hole city in the deep south. And those other unnamed yellow potatoes I see look just like Yukon Golds.

Please don't put your roast potatoes in the oven swimming in oil! R8 is right - just coat them, they're roasted not deep fried. Here's another tip: sprinkle some flour or semolina on the potatoes after par-boiling and shaking (to rough up); it'll make them even more crisp on the outside.

Tahini is disgusting slop that tastes like dirt.

Why do the English put tahini in their oatmeal?

The Scottish put salt in their oatmeal, R29.

Yukon Golds are everywhere, R24. Where the hell do you live that you don't have them?

Y'all should look into German Bratkartoffeln. Just takes 10 or so and you can also use olive oil. Sprinkle with rosemary and thyme or ground caraway.

[quote] I would normally do roast potatoes at 220 so I don't think you have to really be worried you will suddenly start a massive fire!

It's the half cup of oil alone on a baking sheet that's the fire hazard here, if you'll read the OP's post. You want oil in a pan on the stove, not in a baking sheet in the oven. Too easy to spill or overheat.

Tossing potatoes in some oil and baking them in the oven isn't generally a fire hazard, but that's not what OP is doing.

Mashed potatoes are better than mushy peas. Mushy peas sounds ridiculous.

You Americans are insane. I've been making roast potatoes every week of my adult life and have never caused an inferno.

They're supposed to be coated in oil and turned/shaken often to ensure an even cook. They're not supposed to be swimming in oil. Also, traditionally, they're supposed to be cooked in with/under your roast meat so they cook in the juices/fat for added flavour, but most people cook them separately these days.

R23 calm your tits, I wasn't being a food snob at all - just pointing out that Yukon Golds are not the most typically-used potato for making roast potatoes, at least not in the UK (where it appears roast potatoes are most commonly associated, since they seem to be some kind of culinary anomaly in North America, based on what others have said).

R32 I would dispute it being a fire hazard, as this is a very common method - heating the oil alone in your roasting dish at a high temperature before you add the potatoes. I do this all the time and have never had a fire in my oven.

I make sausage and potatoes by browning the sausages in a skillet and then roasting them in a 375 degree convection oven for about 20 minutes. I then put Yukons cut-side down in the sausage grease and roast them in the same 375 degree oven. They are frigging delicious.

It didn’t occur to me that goose fat would be hard to find in America. It’s in every grocery shop and supermarket here. If you can get it online then do try it. It makes the best roasties by a country mile. (R8)

Yeah you should always heat your oil before adding the potatoes. This ensures they start roasting straightaway. Adding parboiled potatoes to cold oil would just be a disaster.

Goose or duck fat or beef dripping make the best roast potatoes.

Yesterday, I made baked potatoes in olive oil. The potatoes were leftover ones from two days before.

[quote] The Scottish put salt in their oatmeal, [R29].

It would taste like bland sweet puke without it. You have to use salt.

just a pinch of salt though. but once you try it, you’ll never want to eat your oatmeal without it. It makes a huge difference.

If you can't get goose fat in America than olive oil works well (not the extra virgin stuff) but you might want to jazz it up with some spices - a little paprika works well.

[quote]Yukon Golds are everywhere, [R24]. Where the hell do you live that you don't have them?

Southern California. I'm not saying they don't exist, I'm just saying that most of the time all you see are generic "yellow potatoes" or "golden potatoes." Rarely actual Yukon Golds.

I cook them that way all the time. Not one explosion yet.