Yorskshire Puddings and Roast Potatoes

Posted on 2007/05/16 07:29:47 (May 2007).

[Sunday 13th May]
Pretty uneventful day really, largely spent on the computer.

Had a Sunday roast in the evening, featuring a toad in the hole, but all in all it was a tad disappointing. It seems to be very difficult to get things like Yorkshire puddings and roast potatoes to come out right every time. Would be interesting to hear how other people do it.

Actually the last time I made those small individual Yorkshire puddings they came out really well. I've got one of those trays with 12 little cups in (what are these called?) and I was feeling brave so put a frightening amount of oil in each one, and of course made sure it was very hot before pouring in the batter. They rose perfectly. I think the toad in the hole may have suffered from it being a much larger dish, and therefore somehow I couldn't bring myself to put in as much oil as it probably needed. Oh and it was a ceramic dish rather than a metallic one, that didn't seem to work so well either.

...and roast potatoes. How does everyone else do them? I boil mine first, just for five minutes or so, then do that routine with the colander and shaking them about to make fluffy edges, then put them straight into hot fat... but still they're often not that crispy on the outside. Maybe the variety of potato? Or maybe it's just not possible with vegetable oils (sunflower or sunflower and olive).

The variety of potato is VERY important. I always use Maris Piper and hot fat, just ordinary vegetable fat. The rest I do the same as you, except I boil mine until they are almost cooked. I always do too many!!!

Posted by Mad Mumsie at 2007/05/16 11:56:44.

Sorry, I forgot - I always return the potatoes to the pan and pour some fat over them, then tip them in the roasting dish.

Posted by Mad Mumsie at 2007/05/16 11:58:12.

Never had Yorskshire Pudding. We usually have Yorkshire pudding, much nicer :)

Posted by Mad Mumsie at 2007/05/16 11:59:15.

Ah yes, Yorskshire is the lesser known Norwegian variety... erm.

Anyway, thanks for the tips! I shall have to be more hardline about which kinds of potatoes we buy, and not just give in to pressure from Chie to buy whichever is on special offer!

Posted by John at 2007/05/16 13:32:06.

You can always dust the potatos with flour before roasting that makes them crunchy on the outside.

Posted by Michelle at 2007/05/26 13:49:25.

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