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english potatoes
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Posted by pnbrown z6.5 MA (My Page) on Wed, Dec 26, 07 at 9:55
| Not strictly about gardening this, but this snorum doesn't seem to thrive on gardening threads....
I learned recently about "english" style roasted potatoes. Just wanted to see if y'all agree with the method before I try it out: peeled whole potatoes (white or red?), parboiled about 7-10 minutes, then rolled in hot grease and baked in a hot oven for forty minutes or so. I'll be using olive oil rather than the goose-fat or lard.
You'd think that in the US with it's many irish and english immigration waves that every conceivable manner of potato-cookery would be common, but I've never come across that way before. Baked in the jacket is probably the most common way to eat a potato in the US (other than "french" fries). In maritime canada I encountered them boiled whole in the skin, people peel them on the plate (I ate mine skin and all, which produced some amazement). This is clearly akin to the old-time yankee "boiled dinner", which is effectively extinct now.
Anyhow, if you have anything to say about english potato-cookery........
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Follow-Up Postings:
RE: english potatoes
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- Posted by pond Portsmouth, UK (My Page) on
Wed, Dec 26, 07 at 14:22
| Your method is the one I use, including using olive oil. Of course, over here they're just called roast potatoes or roasties. Boiling them in their skins is also quite a common way to eat them, especially new potatoes. They are also yummy sauteed. Just peel and parboil as for roasties then slice into 1/4inch thick slices and fry in shallow oil until tender and golden. Oh, I nearly forgot mash! You must know that one? |
RE: english potatoes
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| Mashed is my least favorite. What are typically called "home fries" are a big hit in this house - raw potatoes, diced small, and fried in olive oil until crisp and cooked through, and then some finely chopped onion and cabbage tossed on and heated through, and then cheddar cheese melted on top. Roast potatoes over here are generally not parboiled first, nor peeled. Usually small red-skinned potatoes roasted in animal grease. |
RE: english potatoes
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| We are big potato eaters and most methods of cookery are known in the U.S. Where have you been? It is quite common to parboil them first; although some people do not wish to take the trouble, is all. |
RE: english potatoes
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| I must have been hiding under a rock, without realizing it. I've never seen the english-style of "roasties"; not in a restaurant, no-one I know cooks them that way, never seen it on cooking shows, etc. You say most methods are known. Some are unknown, therefor? |
RE: english potatoes
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| Perhaps. But not that one. My mother used to cook them that way, and I do too. However, I come from an English family. And you can get them that way at good restaurants that do a traditional roast beef and Yorkshire pud. Perhaps you do not have an interest (much) in cooking. |
RE: english potatoes
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| Perhaps it's my ignorance, or possibly it is not a traditional method in the northeastern maritimes nor mid-atlantic nor southern food-ways. I'd be willing to bet on the latter. Neither of us seems to know the answer, and probably nobody on this forum is going to know either. We can speculate, or do research. Speculation is easier and more fun. |
RE: english potatoes
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| Oh, they roast potatoes in the northeast maritimes alright. My husband is from there. And a lot of Engish emigrated there. I forgot to mention that his mother made them that way at times, too. I think you just missed it on this one. |
RE: english potatoes
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| I don't think you comprehended my original posting. You seem more interested in my possible ignorance than in the subject at hand. We both only know our own little anecdotal worlds. I posted this here since modern english persons would likely be in a position to know more than you or me about current english cookery of potatoes (or of any food, for that matter). I suspect, though that you wouldn't agree that anybody knows more than you do, since your anecdotes are the official reality, seemingly. Isn't it tediously ironic that a couple of arguing americans is all that's going on in this british forum? maybe we should continue this by email and spare them the ennui......... |
RE: english potatoes
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| Really? I am English. I have family in England and still go back to visit often. Don't know as much as you thought, do you? I was trying to point out that you might have missed something in cooking shows, not accuse you of anything bad. You might try the cooking channels online as well and see what else you have missed. You are the one that said you were ignorant. I am not going to argue citizenship and ethnicity with you. I do know better about myself than you do for sure. |
RE: english potatoes2
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| As for emailing me, please don't. I like polite people and not those who like to insult and stir up trouble for others, regardless of who they might be. It seems that with Americans, you cannot disagree or point anything out that they might have missed, because they get offended and take it that they do not know anything and are no longer superior! I have heard this said about Americans many times, and it is, unfortunately, a trusim with a lot of them. |
RE: english potatoes
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| Good grief! You are discussing potatoes! I think some skin thickening is in order all round. Calm down. You can roast your potatoes however you like. I DOESN'T MATTER. Sometimes I parboil them first, sometimes I don't. Sometimes I drain the spuds then shake them in the pan to bash up the outsides a bit to get them crisper when they go in the hot fat. Sometimes I don't. Sometimes I use olive oil ... or sunflower ... or corn ... or dripping ... or any other kind of fat that can take a high temperature. Sometimes I use big old potatoes cut into pieces. Sometimes I use small whole ones. There are no rules except one as far as I am concerned. Eat them as soon as they are done. A tray of roast potatoes should rustle when you shake it. Don't keep them hot - they will go soggy. That's why I never order them in restaurants. They can't possibly be absolutely fresh out of the oven. Also - in catering establishments they will often try to pass off deep fried pre boiled whole potatoes as roast because it is hard to produce them quickly to order. Now both of you have a nice cup of tea and stop bickering. |
RE: english potatoes
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| Thanks flora, I was just trying to be helfpful and point out that we do sometimes do the same here; I thought that was what he wanted to know! I parboil mine as well, but I do know a lot of people here don't. Unfortunately we do not have the same type of potatoes (at least is some cases). I have looked and looked and have only found one variety I can find in England. HAPPY NEW YEAR TO EVERYONE! I wish all a Happy, Healthy, and Prosperous one. |
RE: english potatoes
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| Actually, Hopflower, I thought your first post was un-necesarily aggressive and impolite for the topic and the forum. And of course I don't know hardly anything about you, nor you me. It's a little odd to expect otherwise. But now that you have disclosed your background it's pretty clear that your jumping on me in the first place has a good deal to do with citizenship - that is, you knew that I would likely (and understandably) presume your american-ness and were waiting for the opportunity to un-cork your not-american-ness. Okey-doke. Was it fun? Just some silly fun. Y'all should come over to hot topics if you think this is making making mountains out of molehills.......or an example of thin-skinned behavior! |
RE: english potatoes
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| I have not at all made any judgments about you. I was answering your query about having seen English potato cooking styles here in the U.S. Yes, there are some on the cooking channels. You must have missed them. That is all. I could post some links should you be interested, but I don't think you really are. It is something I know about; so I answered YOUR question on your invitation. If you read your last sentence on your original post, you will see what I mean. At any rate, I am not responding amy more to this, or any of your other queries. I can see you do not like me so there you are! Happy New Year. |
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