don’t really have a favourite meat, if done well all are good in a roast. shoutout to the parsnip crew and those who have good and correct opinions about yorkshire pudding (delicious but always ends up crispy and dry and shit in a pub roast, dunno why that happens)
anyway, couple of months ago it was about 4pm on a sunday and i hadn’t left the house all weekend. i was getting ready to go the shop to buy dinner while generally feeling very sunday doomy when i got a message from friends who were cooking a roast and needed my help eating it. glorious already, yes, but it got better.
had never been to their house for a meal so didn’t know how good it would be. glad to say they served an excellent roast featuring the best roast potatoes i’d ever eaten
obviously i had to find out what their secret was, but expected it to just be the same as i’d always been told by others - parboil, rough them up, get the oil hot before you put them in, bosh
turns out there’s a secret step that not enough people know about
after you parboil them, you take the pan and put it outside for 20 mins. works best when it’s a fucking freezing cold day.
doing this mean that huge amount of steam come off them, therefore drying them out and and causing them to get even crispier than you thought possible during the roasting stage.
do it yourself and report back.
when eating the roasties, what you do is split them in half then turn them insides down into the gravy. this means you can then scoop out the middle and it eat alone, which is essentially mash with gravy
THIS IS WHY HAVING MASH WITH YOUR ROAST IS FUCKING INSANE
THERE’S ALREADY SOME FLUFFY GOODNESS INSIDE THE ROASTED ONES
then you eat the crispy outsides with whatever you believe to be the most boring other bit of the roast, thereby elevating it greatness.
i am hungry, which is basically my fault for typing out this excellent post
