To do this, you’ve got to par-cook them, allowing their starches to soften and expand, and then recrystallise by cooling them a bit,” he explains in his recipe for super-crisp roasted potatoes, shared with us from his book, The Food Lab: Better Home Cooking Through Science. 1/21 Tradelink Rd, Hillcrest, QLD 4118. They'll soak up all those flavour-filled juices, while still achieving a crispy exterior. Perfect for: Mashing, baking, roasting, frying and salads. Before planting expose seed potatoes to light to start shoots growing. New Season potatoes such as Perlas are also ideally suited to boiling. One last tip – do turn your ‘taters during the roast, so you get all the edges crisp and brown, but don’t force it. Take a look at these crunchy numbers from Tony Singh, served with Cyrus Todiwala's honey-roasted chicken (the pair call them "outstanding roasties" and you can see why!):Â. Bottom line: buy the right spud, boil them before baking, try all the tricks for maximising surface area and the potato's ability to soak up oil, and turn them carefully during roasting. This potato has a long shelf life. Waxy potatoes are good for salads and such, but for a crisp roast potato, look for starchy varieties or versatile allrounders, such as Sebago (used in those crunchy rosemary roast potatoes below), Coliban and  King Edward and Desiree. Desiree potatoes have a red-skin and are a popular choice for growers for their drought-resistant properties. Early potatoes tend to create a certain amount of tubers, then stop. “The key is to make sure you let the undersides crisp up completely before you even attempt to lift or flip them. Plan out your next trip and the amazing adventures you and your Sebago's are going to take. My potatoes were a total bust this year. Petite, waxy and good at holding their shape, these are great for salads and as new potatoes. Potatoes are also considered quite healthy despite their high carbohydrate content. Potatoes (also called spuds) are also one of the most versatile root vegetables. This is one part of the supreme spud process where there’s plenty of variation in what the experts recommend. … Taste the Difference Anya Potatoes Waxy in texture with a slightly nutty flavour, these are best for boiling, steaming and salads. I aim to hit 80% local produce in my recipes. 1 kg is approx. Drain used oil through a muslin-lined sieve to help remove the sediment. It does work. SKU: N/A Availability: not in Stock. “Olive oil works really well or you can use goose fat or beef dripping, but they will give a different flavour,” says Blumenthal. Uses: Boil/salad: Good Boil/Mash: Excellent Dry Bake: Good Roast: Good Fry (chips): Good “Don't scrimp on the amount of oil added to the pan – it is the fat gathering in the cracks that makes the potatoes so crispy,” says Blumenthal. Sebago, King Edward, Russet Burbank are good options for duck fat potatoes. An excellent variety for salads, boiling and mashing, and a very good variety for chips, baking and roasting. Because Desiree potatoes tend to be both waxy and starchy, they make a good all-rounder choice for cooking. Here’s where the experts diverge a little. There are, in fact, five key things, none of them hard, that you can do to give you those golden-crusted ‘taters of your dreams. Footwear that is “Crafted with Care, Crafted to last”. The Sebago had a very dry, starchy flavour (a little butter or a drizzle of oil or dollop of natural yoghurt would compliment it nicely); it was not so nice when it was cool and the skin is too tough to eat. The oil should be clean - if it's already been used for cooking, the potato can absorb a tainted smell and taste. You are more likely to get a good crop from certified seed potatoes. They are a great substitute for Dutch cream potatoes. And make more than you think you'll want!Â. Floury potatoes have more starch and are good for baking, mashing, roasting and making chips. Sprinkle rosemary over the potatoes and place in the oven to roast for 50-55 minutes, flipping halfway. Tips for Making Crispy Roast Potatoes. Featured Organic Sebago Potatoes Ideal for turning into chips and wedges, Russet potatoes are floury, incredibly fluffy and their pale yellow flesh turns a wonderful golden brown when fried. Potatoes are the third most grown crop after rice and wheat/maize but need the least amount of water to grow. Sebago 1kg (sold out 2020) Sebago Available May- October PLEASE NOTE DUE TO QUARANTINE RESTRICTIONS SEED POTATOES CAN NOT BE SENT TO NT, Tas & WA. This variety includes Desiree, Sebago and Coliban potatoes, and can be used for making chips, roasting, pan frying, stewing or gratins such as Dauphinoise potatoes. Certified Organic Australian Sebago Potatoes One of Australias favourite spuds, and available throughout the country, these oval shaped potatoes are a true all-rounder. But if you haven’t got duck oil to hand, don’t worry. Easy to grow in well drained soil in sunny position. Ph: 3800 3999 | F: 3800 4455 Taste the Difference British Vivaldi Potatoes Velvety in texture, these spuds make really tasty mash. Potatoes sold in nurseries and produce stores are certified seed potatoes. If you love a roast spud with all those golden-brown crisp-crunchy edges, then you’ll know just how disappointing it is to put a tray of potatoes in the oven, full of promise and expectation, and then, when they are done, take out soft, pale starchy chunks that might be roasted potato but aren’t ROAST POTATOES. Sounds like a winner, I will have to keep an eye out for this variety. 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