Ultimate Roast Potatoes - Super crunchy made with Goose fat, Rosemary and Garlic. Easy Recipe.

[@user-ib3gj3ty9k]

You definitely know how I want the texture!!!

[@the.rookiecook]

Who doesn’t want them like this right?

[@Paul-oe2yj]

I’d always salt the water before they boil plus i use butter and goose fat together with matzomeal over potatoes works well

[@the.rookiecook]

I’ve not tried using Matzomeal, but I’ll give it a go, thanks for your suggestion. With regards to salting the water, if I’m cooking for myself I would but my wife doesn’t like adding salt to foods. I add it to the flour and pepper mix to help draw out the moisture but also it does help with the flavour.

[@elisabethhill9223]

Is "matzo meal" what we Brits call Cornflour?

[@Paul-oe2yj]

@@elisabethhill9223 I don’t think so 🤷🏻‍♂️

[@the.rookiecook]

@@elisabethhill9223 Matzo meal is ground matzo, a traditional Jewish unleavened bread. It is used as a substitute for flour or breadcrumbs during Passover, but it has a coarser texture.

[@violetgaribyan-jg9ll]

Yummy potato

[@peaceloveforever88]

good

[@the.rookiecook]

Thanks

[@peaceloveforever88]

@@the.rookiecook good day to you

[@ed4270]

I found beef dripping cheaper and tastier, I also add salt halfway through

[@the.rookiecook]

How do you find the crunch with beef dripping? I couldn't quite get what I was looking for. Salt halfway through is a great idea to draw excess moisture out, however I try to avoid adding salt where I can, Mrs Rookie Cook doesn't like me adding it.

[@stevey666]

dat cronch tho

[@violetgaribyan-jg9ll]

🥘🌷🥗🌿