"Make your roast potatoes big and chunky !!! ??

[Dave W]

I'd a DUK Christmas Dinners ideas pop up on my Facebook page.
One of the suggestions regarding roast dinners was - "Make your roast potatoes big and chunky , there's less surface to soak up oil.."
Now I'm maybe a complete simpleton, but I don't really understand how oil has a greater effect on the blood glucose of someone with diabetes than a great big roast potato or two.
Any wise/informative comments?

 

[Martin Canty]

Probably still reading from the "Fat is Bad" playbook😡

 

[Dave W]

Probably still reading from the "Fat is Bad" playbook😡

I suspect the playbook that DUK reads from is very old and tattered and they could do with a new one. 😉

 

[Pine Marten]

I'd a DUK Christmas Dinners ideas pop up on my Facebook page.
One of the suggestions regarding roast dinners was - "Make your roast potatoes big and chunky , there's less surface to soak up oil.."
Now I'm maybe a complete simpleton, but I don't really understand how oil has a greater effect on the blood glucose of someone with diabetes than a great big roast potato or two.
Any wise/informative comments?

Roast potatoes big and chunky, roast potatoes big and chunky, roast potatoes big and chunky....sorry, Dave, I've got no wise advice, I'm just salivating all over the keyboard....

 

[grovesy]

I know back in the 70s a slimming magazine was advising to have them that way.

 

[trophywench]

It's the same as chips! Same amount of spud made into thin chips and thick chips - less calories in the latter - but exactly the same amount of carb. Depends on if you're wanting to lose weight - personally in that case, I ask why the hell are you having spud in the first place? LOL

 

[Martin Canty]

Same amount of spud made into thin chips and thick chips

Ah, I'd sell my soul for some real Chippie chips...... Last (real) bag I had was in Laugharne in late May of 2003...

 

[Amigo]

I’m a very bad diabetic I’m afraid...haven’t given up chips 😱 (actually they don’t seem to spike me in moderation)

 

[Beck S]

Ah, I'd sell my soul for some real Chippie chips...... Last (real) bag I had was in Laugharne in late May of 2003...

Oo, there are some lovely chippies in Laugharne. If they were my last, they're not bad ones to end on.

 

[trophywench]

Not that keen on chip shop chips - always go soggy despite refusing vinegar. Used to love it as kids when we went in after the baths (swimming ones LOL) for a '3 please' (3d worth of chips) and we had to wait for them - cos then they'd be red hot and crispier. Frites are far better but the frites vans at the side of 'A' roads in France are fewer and father apart now - going the same way as the ubiquitous Routiers I spose, blooming motorways!

 

[Martin Canty]

Memories...... When meeting the guys for a few beers I'd get a bag of chips with lashings of salt & vinegar in Short Heath while waiting for the bus to Birmingham town center.... Then get a cab back home getting dropped off at the local takeout Balti House.... Invariably my ex would **** & moan about me smelling of beer & balti when I got into bed.....

 

[trophywench]

Not surprised she's your ex if she pissed the bed! LOL

 

[Mark Parrott]

I don't know if it will make any difference, but I will be par boiling my Christmas roasties the night before, mainly to save a bit of hassle & time on the day. I'm wondering if the cooling & reheating method will reduce the carb content at all.

 

[Amigo]

I don't know if it will make any difference, but I will be par boiling my Christmas roasties the night before, mainly to save a bit of hassle & time on the day. I'm wondering if the cooling & reheating method will reduce the carb content at all.

It will certainly make them crispier Mark! That’s the way it’s recommended to do them.

Carbs on Christmas Day? Nah...they apparently disappear from food that day because Santa has the DF in a stranglehold!

 

[Drummer]

Just to make absolutely sure I tasted a roast potato just to check that I was not somehow in error - nope - still do not taste good to me.
I will be having some Yorkshire puddings - made with three eggs bread flour and cream diluted with water, lots of lard in the tins made smoking hot - but potato - no thanks.

 

[trophywench]

Well if you don't like spud you don't like it!

 

[eggyg]

Well as the world’s best roast potato maker called Elaine born on 19th April 1960 in Carlisle. I can assure you the only way to cook roast potatoes is to use King Edwards, large chunks, par boil for 10 minutes, drain and “fluff” up and roast in goose fat at 220 c for 45 minutes. Stuff the carbs and calories and fat, it’s Christmaaaasss!!! 😉

 

[Dave W]

Well as the world’s best roast potato maker called Elaine born on 19th April 1960 in Carlisle. I can assure you the only way to cook roast potatoes is to use King Edwards, large chunks, par boil for 10 minutes, drain and “fluff” up and roast in goose fat at 220 c for 45 minutes. Stuff the carbs and calories and fat, it’s Christmaaaasss!!! 😉

Hush, you'll make me cry! I used to grow a stack of King Teds and loved them but stopped when diagnosed. Now just sow a half dozen seeds for the rest of the family.

 

[Ljc]

Well as the world’s best roast potato maker called Elaine born on 19th April 1960 in Carlisle. I can assure you the only way to cook roast potatoes is to use King Edwards, large chunks, par boil for 10 minutes, drain and “fluff” up and roast in goose fat at 220 c for 45 minutes. Stuff the carbs and calories and fat, it’s Christmaaaasss!!! 😉

 

[mikeyB]

It must be my Irish blood, but we always have mash as well as roast potatoes at Christmas. In a restaurant in Dublin, I can’t remember what the meat was, but the four veg were potatoes done three ways and peas.

I’m with Eggy on the best roasties. They must stay crisp under the assault of gravy. (As should chips). Sorry, as I say, it’s the Irish.