Speaker 1: Here we go. Is it getting a full introduction?
Speaker 2: Oh yeah, because it's a special bonus the roast potato
Speaker 2: to you bye, the crispiest, crunchiest roastiest potato.
Speaker 1: Very quickly. For those people who don't know.
Speaker 2: I'm why are you here? You said you weren't going
Speaker 2: to be a part of this, and in fact it's
Speaker 2: me and.
Speaker 1: Sasha free if you skip the episode.
Speaker 3: Kate, a month or so ago, came into the studio
Speaker 3: very excited and proclaimed loudly, I think we should do
Speaker 3: a bonus episode about roast potato.
Speaker 2: Because Sasha had also mastered the previous night roast Potato.
Speaker 1: And I will always admit when I'm wrong on this pod.
Speaker 1: Teased you, yes, belittled.
Speaker 2: You, yes, mercilessly.
Speaker 3: The truly had a number a fair whack of messages
Speaker 3: saying where is the roast potatoes?
Speaker 2: And here we areato, hot potato, Potato, hot potato.
Speaker 3: To let you two have ittato potato alrighth French kick off.
Speaker 2: All right, So for years I have tried to do
Speaker 2: roast potatoes. And in fact, do you remember years ago
Speaker 2: when we were doing radio and we got a very
Speaker 2: famous Australian chef, a former master chef judge, and we
Speaker 2: asked him the secret of roast potatoes, and I have
Speaker 2: never felt the same way about him.
Speaker 1: Was that the one that didn't pay people?
Speaker 2: Yep, so he said the first thing that you he goes, Well,
Speaker 2: you don't buy supermarket potatoes was what he said. And
Speaker 2: from that point supposed to exactly exactly right, out of touch,
Speaker 2: out of touch.
Speaker 1: They're grown in the dirt.
Speaker 2: Correct, covered in dirt. They're probably the yeah or basic
Speaker 2: least played.
Speaker 1: With vegetables at the supermarket.
Speaker 2: They are, although they do wash them, not the.
Speaker 3: Ones that are covered in dirt when all others have
Speaker 3: sold out.
Speaker 2: What you're right, where are you supposed to get them? Well,
Speaker 2: I'm going to go out, my mate, Yeah, that's potato.
Speaker 2: Of course he does. I'll give you his number, and
Speaker 2: he fertilizes them with dome stools and some rare potato
Speaker 2: that hasn't been grown anyway. Whatever, Why did I anyway?
Speaker 2: But this goes to show how long our interesting roast
Speaker 2: potatoes has been going.
Speaker 4: Yes, it's you mastered over the years, and you have
Speaker 4: fails and have a success.
Speaker 1: Relationships.
Speaker 3: I've always said that potatoes are like relationships.
Speaker 2: Okay, my mother in law Marie has always been able to.
Speaker 2: She can shake roast potatoes out of their sleeves. They're crispy,
Speaker 2: They're always crispy. She just puts them in the oven.
Speaker 2: She doesn't do many of the things when I do
Speaker 2: it mine and never go.
Speaker 3: Chris, I'm going to guess what the secret is? Is
Speaker 3: it just heaps and heaps of fat and butter that
Speaker 3: you just add to it.
Speaker 1: The speed in which you do it.
Speaker 2: I don't know how she does it. When I've tried
Speaker 2: to do it the way she does it, it never would.
Speaker 2: Now I have come to I'm going to say, full proof,
Speaker 2: do you want to do yours for? You will tell
Speaker 2: me about your history.
Speaker 4: I have been through a time of being lazy and
Speaker 4: not par boiling and just yeah, biling.
Speaker 2: I don't even But Marie doesn't have to part boil.
Speaker 2: I don't know how anyway, I don't know either. So
Speaker 2: we now, Okay, here's the key.
Speaker 3: Every time potatoes. If it's telling me to first, it's
Speaker 3: not happening.
Speaker 2: Okay, then you are never going to have the Chris,
Speaker 2: the most stunning.
Speaker 1: Committing to a boil before a roast.
Speaker 2: So good. And also, you know what's great.
Speaker 1: About all the other.
Speaker 2: Yeah, but you know it's great about it. Then it
Speaker 2: cuts down the cooking time carry on, So you can
Speaker 2: do it earlier in the day. You can. I've even
Speaker 2: done it the day before. Ave done it and put
Speaker 2: them in the freezer. My god, in the freezing. Don't
Speaker 2: they get moisture in the freezer?
Speaker 4: No, because I sort of steamed them first. Need the
Speaker 4: moisture out, and then put them on the right paper
Speaker 4: together and.
Speaker 2: Then put them in the bag.
Speaker 1: Who okay?
Speaker 3: The secret plant forward plans potatoes so far away that
Speaker 3: you're freezing.
Speaker 2: Them people roast crispy judging.
Speaker 1: I'm impressed, And this is an impressed tone.
Speaker 2: You know what, not all of us are gay. Some
Speaker 2: of us are doing the heavy lifting food advice in
Speaker 2: a relationship. We're not married to someone else who's going
Speaker 2: to be doing it.
Speaker 1: It's a good point, you know what I mean?
Speaker 2: You really you need to check your privilege.
Speaker 1: I puffed the privilege.
Speaker 2: You puff to privilege. You puffed to privilege. Anyway, I
Speaker 2: shoulgall the episode that anyway. So I'm like U, Sash.
Speaker 2: Once I started par boiling change everything, I was like you,
Speaker 2: I think I thought it would be a lot of
Speaker 2: extra work it's so easy. I'm with you, that's it.
Speaker 2: And me one, Okay, here's my potatoes. So I toil them,
Speaker 2: and I parboil them longer than you would think me too,
Speaker 2: parboil them a to cooked basics about yeah right, so
Speaker 2: and often that happened because I just forgot that they
Speaker 2: were on the stove.
Speaker 1: Yeah on brand.
Speaker 2: Then take them, make sure they're really dry.
Speaker 4: So I go back into the pot, take the water out,
Speaker 4: back into the pot on the heat.
Speaker 2: Yeah, low heat to get the steam out. That's what
Speaker 2: the Dutch do also for mashed potatoes to get rid of.
Speaker 2: But I can't do that anymore because I've burnt too many.
Speaker 2: I've been forbidden from doing that. Burnt too many pots
Speaker 2: bottoms of potatoes. Yeah anyway, So now I put them.
Speaker 2: But some times I give them a light steam and
Speaker 2: then I pourt. Okay, this is what I do. When
Speaker 2: it comes to the oven. I crank the oven up
Speaker 2: to like two hundred and twenty, even two thirty. I
Speaker 2: don't believe you can turn it up too hot. It's
Speaker 2: like the Sahara des it crank it, yep. And I
Speaker 2: put the oil. I put some olive oil and butter,
Speaker 2: a big chunk of butter in there together to get
Speaker 2: hot already. And I put a sprinkle of salting to
Speaker 2: stop anything burning, right, you know, if you salt stops
Speaker 2: the oil burning. If you're frying something on the stove
Speaker 2: as well, if you put a sprinkle of ye stops
Speaker 2: the oil burning. Anyway, then when it's really piping hot,
Speaker 2: is this what you do as well?
Speaker 4: Oh, I don't do the butter, but I do the
Speaker 4: hot pan and oil before I put the potato.
Speaker 2: Yeah, so it's hot. So when you put them in
Speaker 2: fizzle love this. Then I quickly flip them so they've
Speaker 2: got they're gorgeous covered all over, as Nigella would say,
Speaker 2: They're buttery coat has rubbed itself all over.
Speaker 5: And now they're heading into cinema in a butterly coat
Speaker 5: where they might find it get to be hot and
Speaker 5: a londo their jackets and it's like they're fluffy insides
Speaker 5: to the unsuspected, like she's.
Speaker 2: In the room anyway. And then I do them for
Speaker 2: forty let's do the look. Yeah, they look good, they
Speaker 2: look good.
Speaker 1: Black. I want some black. I want some crisp.
Speaker 2: Are you getting black?
Speaker 1: Very crisp and.
Speaker 2: Very and soft in the center and that is the sacred.
Speaker 2: No herbs gotten, No herbs, not for a roast potato.
Speaker 4: Occasionally some garlic, just.
Speaker 1: Mind, no rosemary, no time.
Speaker 2: If you want, if you want, I have done. I
Speaker 2: have done it. When I've cut them really small and
Speaker 2: cube them really for just a side dish it. But
Speaker 2: you will never fail. And he's the best part you
Speaker 2: can use. Supermarket potato. Yeah, take that any potato master
Speaker 2: judge name. That was my favorite episode we've ever done about.
Speaker 1: That d potatoes.
Speaker 3: You say potatoes, potato?
Speaker 1: What a buck up?
Speaker 2: That potato?
Speaker 3: See, we give what our community simply demands, and they
Speaker 3: demanded the potato app And.
Speaker 2: Also that's the most I've heard of, Sash. Please don't
Speaker 2: let them put that put you off the paper again.
Speaker 1: Mic Off.
Speaker 2: The buck Up podcast is hosted by me Kate lane
Speaker 2: Brook and him Nathan Valvo. It's produced by the brilliant
Speaker 2: Sasha French. Audio and sound by the magnificent Yack Lawrence
Speaker 2: you might call him Jack and Dom Evans. Oh we're lucky.