this post was submitted on 09 Sep 2024
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Shitty Food Porn

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[–] [email protected] 63 points 3 months ago* (last edited 3 months ago) (1 children)

They look unseasoned and could be cut a little smaller, but are cooked well... the good news is that those are way easier to fix

[–] [email protected] 17 points 3 months ago (1 children)

All you really need for tasty roasted potatoes is salt, which you wouldn't be able to see. Paired with some garlic mayo ideally.

[–] [email protected] 1 points 1 month ago

Rosemary is a must

[–] [email protected] 30 points 3 months ago (1 children)

They don't look great but they definitely look like roasted potatoes... I don't see what the problem is here

[–] [email protected] 29 points 3 months ago

They honestly dont look that bad. They just need some more fat and maybe some herbs.

[–] [email protected] 17 points 3 months ago

Presentation could be improved but they look like alright roasted potatoes to me

[–] [email protected] 9 points 3 months ago* (last edited 3 months ago) (2 children)

After you’ve par-boiled them, drain them and put them back into the empty pan with the lid on. Take outside (helps if it’s cold!) and lift the lid for a couple of seconds so that steam escapes. This makes the outside of the spuds go fluffy, and it’ll crisp up nicely in the oven.

You can also put some around the meat (if you’re roasting some) and let them absorb the delicious grease.

(Also you’ll need more than that)

[–] [email protected] 5 points 3 months ago

Delicious lipids

[–] [email protected] 3 points 3 months ago

I’ll have to try your outside steam trick.

I’m in Canada, so I’m sure that will be very interesting in a couple of months when we’re in winter! The cold does an incredible job pulling out any humidity or moisture.

[–] [email protected] 9 points 3 months ago

They look fine. Maybe some rosemary? Decently browned, too. All I'd worry about is "new potatoes" getting gummy when slow-cooked.

Garlic powder and salt when they come out, spritz of lemon, she'll be right.

[–] [email protected] 8 points 3 months ago* (last edited 3 months ago) (1 children)

Chunks are much too big. With the amount (or lack of) seasoning put on those, eating a single one would be a chore of flavorless potato mush. They need to slice them thinner, quarter them, or stop being afraid of seasoning.

[–] [email protected] 1 points 3 months ago (1 children)

Mush? You know those things are dry and hard on the inside

[–] [email protected] 1 points 3 months ago (1 children)
[–] [email protected] 0 points 3 months ago

I clearly know a very different level of cook than you do

[–] [email protected] 8 points 3 months ago

I see the before picture but where is the after picture?

[–] [email protected] 7 points 3 months ago (1 children)

They look unevenly cut, under done, and insufficiently seasoned.

[–] [email protected] -2 points 3 months ago (1 children)

the seasoning i don't care about, you can just add as much salt as you want at the table and it's fine, but man they need to go for like at least another 10 minutes.

[–] [email protected] -2 points 3 months ago (1 children)

You put herbal seasoning on the potatoes before roasting so they take on the flavors.

[–] [email protected] -2 points 3 months ago (1 children)

...i know how seasoning works, my point is that i don't care and just adding salt after is still perfectly fine, potatoes are inherently tasty with just a little salt added at any point.

[–] [email protected] 6 points 3 months ago (1 children)

This is the most "English food is spicy" take I've read this entire year.

[–] [email protected] 1 points 3 months ago

wat? most things taste fine with just some salt lol, salt is the universal seasoning, this is basic cooking knowledge.

Other seasonings are great too, but without salt you'll always have something kinda sad, and salt doesn't strictly need anything else.

[–] [email protected] 6 points 3 months ago

there's no way they're cooked evenly at that size unless they were sous vided ahead of time

[–] [email protected] 5 points 3 months ago

Great Depression taters

[–] [email protected] 5 points 3 months ago

Maybe by CasualUK standards.

[–] [email protected] 4 points 3 months ago

They look wet

[–] [email protected] 3 points 3 months ago

3.6/5. Not great, not terrible.

[–] [email protected] 3 points 3 months ago* (last edited 3 months ago)

Kinda looks like sweet potatoes.

In case it isn't:

Olive Oil, Fresh Rosemary, Salt & Pepper.

Throw some roughly cut Carrots, Celery Root and an Onion in there as well.

About 30 minutes at 180 - 200 degrees celsius (dependent on oven). Bam! Good eats for you and yours.

If it is sweet potatoes, I can't help as I've only tried them once and didn't care for them.

[–] [email protected] 2 points 3 months ago

I don’t think peeling them helped with their visual appeal…

[–] [email protected] 2 points 3 months ago (1 children)

Put a little more effort into raising your children.

[–] [email protected] 8 points 3 months ago

Kids are picky. It's just a fact of life. This person isn't a bad parent because of that.

[–] [email protected] 2 points 3 months ago

You just need to deep fry them for a minute to get the crisp on. My mom called them lazy man's roast potatoes but I preferred them.

[–] [email protected] 1 points 3 months ago

some idiot put too much oil in them