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Do you par boil your roast potatoes |
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#1 |
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Join Date: Jul 2006
Posts: 5,229
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Do you par boil your roast potatoes
I peel my potatoes and put them straight in the oven. They always come out fluffy on the inside and crispy on top and many friends comment how nice they are
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#2 |
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Join Date: May 2012
Posts: 2,353
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I always parboil my roasties. I shake them in the pan with seasoning and a dust of flour then throw them into hot fat. Never fails to please.
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#3 |
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Join Date: Mar 2006
Posts: 30,072
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Quote:
I always parboil my roasties. I shake them in the pan with seasoning and a dust of flour then throw them into hot fat. Never fails to please.
I get the same results only roasting them in hot fat. |
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#4 |
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Join Date: May 2012
Posts: 2,353
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Quote:
I used to do that but found it pointless.
I get the same results only roasting them in hot fat. |
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#5 |
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Join Date: Feb 2006
Posts: 5,813
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Not keen on straight in the oven potatoes, the texture seems wrong.
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#6 |
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Join Date: Jul 2012
Location: Lancashire
Posts: 507
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If I can be bothered, then yes, parboil, and as Turq suggests - shake them about a bit to fluff up the outer to get a good crispy result. I've not tried a dusting of flour, though - might have to give that a try next time; Hmmm, maybe a seasoned flour, too.
I do think they're better that way (par-boiled/fluffed up), but if I'm in a "just chuck everything in the oven" mood then I'll roast just in oil, but it's not quite the same |
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I apart from special occations I cheat and deep fry them in dripping. I use the twice fry method the same as with chips.
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#8 |
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Join Date: Nov 2009
Location: Scotland
Posts: 11,157
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i mega cheat and use icelands
in the past ive made my own, tried different makes of frozen ones and icelands get the thumbs up i cook them in the oven dont deep fry
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#9 |
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Forum Member
Join Date: Jan 2012
Posts: 375
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Always par boil and then oven.
Had them par boiled then done in the deep fat fryer and they were horrible, nothing like oven roasties. Can't stand frozen ones either, again nothing like the real thing. |
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#10 |
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Join Date: May 2007
Posts: 5,709
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Another vote for parboil, shake and roast. I've tried dusting them with semolina before putting them in to roast, but didn't enjoy the end result.
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#11 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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Par boil then toss them in a bag with a little oil, then roast. Lovely.
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#12 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Yup, par boil then scrape them with a fork to fluff them - hot rapeseed oil ( not too much). I par boil potatoes, cool them then slice them for wedges or oven chips too - although I don't always peel them for wedges/ oven chips - always peel for roasts tho'.
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#13 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Another vote for parboil.
I rarely make roasties (we have new pot's or even mash) but when I make them I do it "properly"
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#14 |
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Join Date: May 2011
Location: South-East England
Posts: 645
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I always par boil when making roast potatoes. And as another poster said, give them a good shake and dust them with flour then onto a tray of hot oil. Makes them nice and crispy.
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#15 |
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Join Date: Aug 2006
Posts: 12,236
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Yep, parboil, shake, season, roast. I never vary it and if I did my family would create blue murder!
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#16 |
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Join Date: Aug 2012
Posts: 4,495
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Another parboil here, shake to rough up the edges, throw on some rock salt, placed into a tray of smoking hot oil and chuck in the oven
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#17 |
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Join Date: Apr 2010
Posts: 2,799
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As above ! Works a treat. I sometimes do that the night before and keep them in the fridge overnight. I also pre prepare the greens and bag them in the fridge.
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#18 |
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Join Date: Nov 2008
Posts: 9,286
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It isnt really necessary for a fluffy type spud like King Edwards, but for a waxy potato par-boiling is a must. The other benefit of par-boiling potatoes is you half the time they need in the oven: every sunday it seemed "just waiting on the spuds" was mother's mantra to starving children
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#19 |
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Forum Member
Join Date: Sep 2005
Posts: 404
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Yes, another par boiler here. Shake, season roast in oil....lovely
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#20 |
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Join Date: May 2012
Posts: 2,353
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Quote:
Another vote for parboil, shake and roast. I've tried dusting them with semolina before putting them in to roast, but didn't enjoy the end result.
Another thought is, you must choose the right potato for roasties. I like Maris Piper but Albert Rooster are very good as well. |
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#21 |
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Join Date: Nov 2008
Location: London
Posts: 24,698
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Another one for par boiling. I get rid of the water then heat the pot up with the potatoes in so I can remove any excess water, shake to fluff up then roast in searing hot oil. Crispy and lovely every time!
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#22 |
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Inactive Member
Join Date: Jan 2013
Posts: 495
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The whole point of parboiling them is so you can rough up the edges. That's how you get them crispy.
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#23 |
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Join Date: May 2009
Posts: 6,745
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Par boiling for old potatoes.
I quite like roasting new potatoes, no peeling, just chuck in the oven on a hot heat 220ish for about 30 mins (until they are done). Not your standard roasties, but a nice change.
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#24 |
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Join Date: May 2008
Location: Portsmouth
Posts: 6,088
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I like King Edwards for roast potatoes. Par boil for about 5 minutes then in oven in Cookeen until brown and crispy.
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#25 |
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Join Date: Jul 2011
Location: wherever I am
Posts: 229
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Never par boiled spuds before roasting. Always peel, cut and then drop into hot fat/oil, they come up lovely & crispy on the outside and light & fluffy on the inside. Never had any complaints
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in the past ive made my own, tried different makes of frozen ones and icelands get the thumbs up i cook them in the oven dont deep fry
