Todays filly-sophical question ....

[wildebus]

Is there such a thing as making too many Roast Potatoes?

Making sunday dinner today, I thought I put too many on, but as always, every one got consumed and could have enjoyed just one more (and after that one, probably just one more, and after .....)

So can you really ever make too many? Choose your answers in the poll (multiple answers allowed)

(if you get a poll that is. I don't see it on my PC)

 

[Minisorella]

I'm not getting a poll either but I can confidently say that "too many roasties" is a complete myth... along the lines of "leftover wine". Never happens! On the off-chance that the odd roastie is somehow overlooked or hidden away on the day, you can always do bubble and squeak when the scoundrel eventually owns up

 

[Rec]

I always think I have done too many, and sometimes have some left, but that is a bonus for fry up with eggs or bubble & squeak!
Now the next question, flour, semolina or naked when roasting? ( Not you, the potatoes!)
NB. No poll!

 

[tonybvi]

Love bubble and squeak even though for some bizarre reason it’s called “rumbledethumps” up here. Best made with some left over sprouts as well and a fried egg on top.

 

[Minisorella]

I always think I have done too many, and sometimes have some left, but that is a bonus for fry up with eggs or bubble & squeak!
Now the next question, flour, semolina or naked when roasting? ( Not you, the potatoes!)
NB. No poll!

I love them all, on the basis that there are no bad roasties, just some are better than others
I used to 'go naked' but occasionally use semolina or posh semolina (polenta!) but in the last few years I've gone for stuffing mix. Get the cheapest, least lumpy stuffing mix you can find... the value ones in the supermarkets are fine. I pop a dessert spoonful or so (guessing - I don't measure) into the saucepan after draining the part-boiled spuds and give it a shake with the lid on, same as with semolina etc. It's really yummy and adds an extra bit of crunch... just don't use too much or it could overpower things. If you don't normally part-boil, I guess you could just sprinkle some on after basting?

 

[Minisorella]

Love bubble and squeak even though for some bizarre reason it’s called “rumbledethumps” up here. Best made with some left over sprouts as well and a fried egg on top.

Mmmmm A lovely piece of ham off the bone is fab under the egg too, with a dollop of hollandaise on top. I used to meet a friend for lunch at a pub in Wisborough Green that had this on the lunch menu... our absolute favourite until they changed their menu! I might get over it one day

 

[Wully]

You can never have enough roasted tatties or mashed I make my own tattie scones wae surplus spuds.

 

[Molly 3]

One should never waist food what you leave today you should eat tomorrow .

 

[Red Dwarf]

No such thing as bad roasties? Oh yes there is! A friend married a girl who just can’t cook. Went for a roast lunch, the roasties were a sort of putty colour, soggy with not a sign of anything crispy and had acted like a sponge to the oil(!) they’d been ‘cooked’ in...ugh! The grey lump of rubbery beef that accompanied them was equally disgusting.
To answer the question, no, there are never enough. Like a chocolate cake, there was some cake, there is so cake.... there will be some cake? Not a chance!

 

[Campervanannie]

I always think I have done too many, and sometimes have some left, but that is a bonus for fry up with eggs or bubble & squeak!
Now the next question, flour, semolina or naked when roasting? ( Not you, the potatoes!)
NB. No poll!

None of the above I do mine the Jamie Oliver way because if they don’t have a crispy crunchy outer then they cannot be called roasties.

 

[Rec]

One should never waist food what you leave today you should eat tomorrow .

That was a very appropriate typo!

@Campervanannie what does Jamie do...thought he was the naked spud option?

 

[Campervanannie]

That was a very appropriate typo!

@Campervanannie what does Jamie do...thought he was the naked spud option?

Part boil your sun then drain rattle about in the ban to break up he surface pre heated oven with roasting tin with the oil of your choice though he recommends goose, duck or beef dripping half way through the roasting take a spud mashers and squash the roasties this makes more surface so you get more crispy crunchie outer with a lovely fluffy inside.

 

[Rec]

Part boil your sun then drain rattle about in the ban to break up he surface pre heated oven with roasting tin with the oil of your choice though he recommends goose, duck or beef dripping half way through the roasting take a spud mashers and squash the roasties this makes more surface so you get more crispy crunchie outer with a lovely fluffy inside.

Naked! But smashed