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  1. #1
    DF VIP Member QfanatiQ's Avatar
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    Question Roast tats, how do you do yours? Tat type, method etc.

    If i am doing a beef joint, i do them in the fats of that. Any other roast then i do them in duck fat.

    I searched and was surprised this has not been asked/started.

    I tend to do a par steam over an already rapid BOILING water under. DO the slight shake/stir to ruffel the edges then grab the pan of hot fat out of the oven and check them in covering well. Occasioanlly with a small amount of salt and large crushed pepercorns with a scatering of garlic (not peeled) and herbs.

    My prefered potato is desiree

    I once had someone do Roast tats with BUTTER, i was surprised how these crisped up and tasted, but then i am a butter fan.

    Any additions, tips, methods below.

    Cheers......Q

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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    I use the goose fat from last Xmas, prob the best and most scrummy way to cook them.
    Every year we get a large Goose and get over a pint of fat outta it. this is put into manageable quantities and then simply stuck in the freezer for future use

  3. #3
    DF VIP Member QfanatiQ's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    STUPID, i meant goose.

    My Autnie does this and yes, from the bird direct (not out of the tin like me) does give a much fuller taste. There used to be a butcher in Angel that sold goose fat seperatly. Shut down, shame.

    Cheers....Q

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    DF VIP Member Ganty's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    I like to keep it simple, and more often than not don't bother par-boiling them.

    We usually have roast chicken, So the potatoes will go in at the same time - A little olive oil, plenty of salt and course-ground pepper, and maybe a few sprigs of rosemary. Some lemon wedges in with mix goes really well too, makes the chicken beautiful

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    DF VIP Member LFC Muppet's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    I am not a big Marmite fan, but the Wife's dad who is a Chef sometimes brushes melted Marmite and butter over the tattys and cooks them in the oven, have to say they taste fantastic!!

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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    recently I've been doing new potatoes roasted, cook them till nearly soft with a bit of rosemary in the water. Then put into a hot dish with some oil and make spoon some oil over them, season, then whack in hot oven till they are ready. Maybe add a few gloves of garlic, although be careful not to eat the ones that get over cooked they taste bad!
    Download my latest breaks and electro mixes or listen to Sellout Breaks FM

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    DF VIP Member QfanatiQ's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by gantybop View Post
    I like to keep it simple, and more often than not don't bother par-boiling them.

    We usually have roast chicken, So the potatoes will go in at the same time - A little olive oil, plenty of salt and course-ground pepper, and maybe a few sprigs of rosemary. Some lemon wedges in with mix goes really well too, makes the chicken beautiful
    Do you tend to get a good crisp consistancy? (again) my auntie does do what she calls diet raost tats that are roasted in salt (after a par boil).

    Quote Originally Posted by gavinlfc View Post
    I am not a big Marmite fan, but the Wife's dad who is a Chef sometimes brushes melted Marmite and butter over the tattys and cooks them in the oven, have to say they taste fantastic!!
    Now, for some reason that does sound VERY nice! I like a good doorstop wedge of toast with a load of butter and a smidge of marmite.

    I think i will give that a go!

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    DF VIP Member Ganty's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    I've never had a problem when whacking them in with the meat, the hot fat from the chicken also has a great effect. My results have been more inconsistent when par-boiling - could well be my skills!

    @hxbro - New, roasted pots are the nuts, make a little spice rub with some garlic, onion powder and paprika and sprinkle over, then get the bad boys in the oven - heaven!

  9. #9
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Yeah the marmite sounds yummy might give that a go

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    DF VIP Member LFC Muppet's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by QfanatiQ View Post
    Now, for some reason that does sound VERY nice! I like a good doorstop wedge of toast with a load of butter and a smidge of marmite.

    I think i will give that a go!
    Quote Originally Posted by Mickey Mutant View Post
    Yeah the marmite sounds yummy might give that a go

    Let me know what you think?

  11. #11
    DF VIP Member MasterAbacus's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Me and (Her in doors) have out different ways of doing them... Mine is nice and simple... If it just roasts , then a par-boil, drain them off, put lid back on pan and shake two or three times to soften the edges. Then place on a warm (Not hot) baking tray, sprinkle with plenty of oil, then a sprinklng of mixed dry hurbs..... 10 mins on a full hot oven, take out, turn over (Unstick them) and back in till other side browns off...

    How-ever... if im doing a roast dinner, then just throw em in with the meat / jucies... but still par-boil and shake them...
    Im on a Digital Mission..... LOL....

  12. #12
    DF VIP Member apllrd's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    My mum does cracking roasties, usually with chicken on the rotisserie in the oven with a tray full of par-boiled spuds underneath, there's always a fight over them.
    myself, we don't have a rotisserie do i just usually steam, coat with a little oil mixed with either crushed black peppercorn or wholegrain mustard powder and pour some of the juice from the tray with the joint/chicken into the tray with the spuds.
    like the marmite idea though, gonna give that a try.

  13. #13
    DF VIP Member QfanatiQ's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by apllrd View Post
    My mum does cracking roasties, usually with chicken on the rotisserie in the oven with a tray full of par-boiled spuds underneath, there's always a fight over them.
    myself, we don't have a rotisserie do i just usually steam, coat with a little oil mixed with either crushed black peppercorn or wholegrain mustard powder and pour some of the juice from the tray with the joint/chicken into the tray with the spuds.
    like the marmite idea though, gonna give that a try.
    This rotisserie, is it part of the oven or seperate? If seperate do you have details (and perhaps an overview of how it works) Meat tastes awesome on one of these. Now we are moving into a flat of our own i was going to see if you can get counter top ones.

    Cheers.....Q

  14. #14
    DF VIP Member apllrd's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by QfanatiQ View Post
    This rotisserie, is it part of the oven or seperate? If seperate do you have details (and perhaps an overview of how it works) Meat tastes awesome on one of these. Now we are moving into a flat of our own i was going to see if you can get counter top ones.

    Cheers.....Q
    rotisserie is built in m8, one of the double ovens in a larder unit.
    i agree, meat is good but you can't beat it for chicken :emot108:

  15. #15
    DF VIP Member QfanatiQ's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by apllrd View Post
    rotisserie is built in m8, one of the double ovens in a larder unit.
    i agree, meat is good but you can't beat it for chicken :emot108:
    I gotta get me opne of those when i get a place with space!

    Cheers.....Q

  16. #16
    DF VIP Member Cenus_'s Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Trick I have, is once you've par-boiled is to season with salt n pepper and dash of olive oil and then set them aside and to go completly cold. Then chuck in the oven with roast, no idea how it work but makes them really fluffy and tasty!!
    All sweeping statements are wrong.

  17. #17
    DF VIP Member QfanatiQ's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by Cenus_ View Post
    Trick I have, is once you've par-boiled is to season with salt n pepper and dash of olive oil and then set them aside and to go completly cold. Then chuck in the oven with roast, no idea how it work but makes them really fluffy and tasty!!
    Thats a totally new method to me, and one more i will try. Guess what i will be doing this weekend!

    TATS TATS TATS

    Cheers.....Q

  18. #18
    DF VIP Member apllrd's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    on a side note, i did some pan fried spud slices for tea last night, couple of slices of braising steak, coated with flour and seasoning and fried with 2 cloves of garlic sliced.
    put the steaks in the oven to keep warm and fried some flour coated potato slices in the same pan, served with salad and some freshly made garlic mayo. (we where popular last night )

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    DF VIP Member LFC Muppet's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by apllrd View Post
    on a side note, i did some pan fried spud slices for tea last night, couple of slices of braising steak, coated with flour and seasoning and fried with 2 cloves of garlic sliced.
    put the steaks in the oven to keep warm and fried some flour coated potato slices in the same pan, served with salad and some freshly made garlic mayo. (we where popular last night )

    Bet you stink today!

  20. #20
    DF VIP Member apllrd's Avatar
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    Default Re: Roast tats, how do you do yours? Tat type, method etc.

    Quote Originally Posted by gavinlfc View Post
    Bet you stink today!
    it was worth it

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