tekobo Posted April 2, 2018 Report Share Posted April 2, 2018 On 4/1/2018 at 10:17 PM, MacKenzie said: I tried Syzygies' fried potato wedges today. Expand Hi @MacKenzie , do you guys have roast potatoes out there and if so, are they similar to these wedges? The look and sound similar. Really must get around to trying them myself. Grow, potatoes, grow! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2018 Report Share Posted April 2, 2018 (edited) On 4/2/2018 at 6:54 PM, tekobo said: Hi [mention=2394]MacKenzie[/mention] , do you guys have roast potatoes out there and if so, are they similar to these wedges? The look and sound similar. Really must get around to trying them myself. Grow, potatoes, grow! Expand When I think of roast I think of what you get when you put them in pan with a roast to cook, usually put carrots and onions in too. Edited April 2, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 2, 2018 Report Share Posted April 2, 2018 Tks Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 2, 2018 Report Share Posted April 2, 2018 On 4/2/2018 at 7:02 PM, MacKenzie said: When I think of roast I think of what you get when you put them in pan with a roast to cook, usually put carrots and onions in too. Expand Interesting. Will try this method and compare. Here to do roast potatoes we parboil for about 10 mins, drain water and then shake the potatoes around in the pot a little to fluff the outsides up a little then put them in a pan with hot fat, usually goose, before roasting at about 180-200C for up to an hour. Key features are crispy outside and fluffy inside. This sous vide method may well be completely different. Will have to buy some potatoes and give it a try. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2018 Report Share Posted April 2, 2018 On 4/2/2018 at 9:13 PM, tekobo said: Interesting. Will try this method and compare. Here to do roast potatoes we parboil for about 10 mins, drain water and then shake the potatoes around in the pot a little to fluff the outsides up a little then put them in a pan with hot fat, usually goose, before roasting at about 180-200C for up to an hour. Key features are crispy outside and fluffy inside. This sous vide method may well be completely different. Will have to buy some potatoes and give it a try. Oh no, you ate all your potatoes and planted the rest. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2018 Report Share Posted April 2, 2018 On 4/2/2018 at 9:13 PM, tekobo said: Interesting. Will try this method and compare. Here to do roast potatoes we parboil for about 10 mins, drain water and then shake the potatoes around in the pot a little to fluff the outsides up a little then put them in a pan with hot fat, usually goose, before roasting at about 180-200C for up to an hour. Key features are crispy outside and fluffy inside. Expand Coincidence perhaps, but tonight's dinner featured a new potato recipe that's apparently a hot trend right now - Melting Potatoes. https://www.delish.com/cooking/recipe-ideas/recipes/a49569/melting-potatoes-recipe/ I made a couple of substitutions - duck fat for the butter; the olive oil was infused with garlic; and my spice blend was thyme, savory and purple crack salt. End result was similar to what you described - very crispy exterior and fluffy (almost mashed potato interior). Will definitely be putting this one in the recipe rotation! 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 3, 2018 Report Share Posted April 3, 2018 Gosh, they look good @tony b! Got to get that into my rotation too. Off to the shop to buy some 'taters! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 3, 2018 Report Share Posted April 3, 2018 Those potatoes look awesome, Tony, who needs fries. 1 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 3, 2018 Author Report Share Posted April 3, 2018 On 4/3/2018 at 4:54 PM, MacKenzie said: Those potatoes look awesome, Tony, who needs fries. Expand Hey now...............you stop that kind of talk MacKenzie 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 3, 2018 Report Share Posted April 3, 2018 On 4/3/2018 at 5:11 PM, Jon B. said: Hey now...............you stop that kind of talk MacKenzie ROFL 1 1 Quote Link to comment Share on other sites More sharing options...
