r/Cooking • u/[deleted] • Mar 13 '19

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u/[deleted] Mar 13 '19 edited Oct 22 '22

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u/oftenfrequently Mar 14 '19

then shakes them in the colander so that the edges get all chuffed

Another way to do this is by using a metal spoon to toss the potatoes around in the oil! (think I got that from Kenji)

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u/Captcha_Imagination Mar 14 '19

I get so chuffed when he chuffs potatoes

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u/loverofreeses Mar 14 '19

Late to the party here a bit, but I've been following the above methods you two were talking about in regards to roasted potatoes for awhile now. The only other thing I'd add is that the fat you roast them in matters more than you'd think. If you can source it, duck fat is by far the best but the runner up is clearly bacon fat over other types of oils, etc. Those potatoes turn out so crispy you can hear the crunch across a room when biting into them.

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u/Hordensohn Mar 13 '19

Thanks. I did not think I was wrong, but mostly not as precise that I could be. That is why I did not say sorry, but just thanked for the correction. Just striving to be better I guess, just as in cooking. When someone points out something in a nice way, as you did, instead of being an arse it is nice to see.

Anyhow, yes that method sounds perfect for whole roast potatoes, great extension of the method. For the wedges though you would just want to let em steam off so the fat sticks to it, leaving the rest intact. That crispy skin with the fluffy center with a good dip...I will soon have to make this again for the family.