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Do you par boil your roast potatoes |
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#26 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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Always par-boil mine and always use goose fat too. My roast tatas are legendary.
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#27 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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I never peel or par boil. I just cut them in half, pop into the fryer when it's hot for about 30 secs, then onto a tray and into the oven. sprinkle some chopped garlic over them half way through and that's that
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#28 |
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Forum Member
Join Date: Feb 2013
Posts: 684
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Back in my home country I was used to seeing my mum just chopping up peeled potatoes quite small and roasting them straight like that, tossing them with a bit of oil and rosemary.
Here in the UK I cook for myself and my bf and I always parboil and chop not too small, shake the potatoes in the colander to rough them up so they get crispy and I use quite a bit of oil (I let it get hot before). I don't add herbs. I try to use King Edwards as they come out very nice but with the price increase I noticed I started to use generic white potatoes and they come out ok, not as crispy maybe. |
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#29 |
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Forum Member
Join Date: Jan 2013
Location: Scotland
Posts: 728
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I always parboil first. I find the concept of NOT doing that a bit odd.
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#30 |
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Forum Member
Join Date: Mar 2012
Posts: 715
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The right way to roast potatoes is par boil then rough up the outside to get the correct finish, add to a tray of hot lard or dripping, or if you can fat from the joint. never oil as this gets too hot, if liked lightly sprinkle with sea salt before roasting.
This is now the modern way to three times cooked chips often seen in restruants. |
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#31 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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Par boil - 5 - 15 minutes
Drain Return to pan Shake Leave to steam for a couple of minutes Add to very hot oil - ideally goose or duck fat (it does make a difference). Wait to eat - this is the hard part. |
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#32 |
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Forum Member
Join Date: Jan 2010
Posts: 38,218
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Yes
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#33 |
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Forum Member
Join Date: May 2007
Posts: 5,704
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Quote:
Yes I tried that, but much prefer just a little seasoned flour on them, shake, fluff, roast = yummy.
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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#34 |
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Forum Member
Join Date: May 2005
Posts: 30,036
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Quote:
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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#35 |
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Forum Member
Join Date: Feb 2012
Posts: 370
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I never par boil my roast potatoes but I was brought up in a meditteranean household and generally potatoes are cut and not roasted whole unless they're tiny. I mix them up in oil, herbs, spices and often onion, start off at a low to medium gas and then raise the temperature.
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#36 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Nope. I don't get any complaints either. I only parboil the potatoes first if I have a piddling small joint and I need to speed up the timing of cooking the roasties.
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#37 |
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Forum Member
Join Date: Jun 2005
Location: Sunny Manchester
Posts: 5,560
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Always choose floury spud. Parboil for about 8 mins. Drain and leave to dry out. Really really hot fat- duck or goose is great, dripping too but veg oil will work. toss in a little seasoned flour.
Then my secret mega roastie tip. Add a spoonful of marmite to the fat, add potatoes and swirl around. Potatoes take on a little of the flavour- not over powering and get that yummy sticky brownness that you get from proper dripping. |
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#38 |
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Forum Member
Join Date: Mar 2013
Posts: 10,657
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Yes, I parboil, let them steam and dry out then toss in semolina before roasting. Gotta find some use for that semolina that my son bought by mistake.
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#39 |
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Forum Member
Join Date: Mar 2016
Posts: 698
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I microwave a lemon for 10 seconds, cut it in half, and lob it into my boiling water with several whole garlic cloves, unpeeled, and some sprigs of rosemary. The potatoes are peeled and chopped to a suitable size. I then parboil for 8-10 minutes. It gets drained, and softly tossed in oil.
Everything, including the lemon, garlic and rosemary onto a hot oven tray. The potatoes get covered with goose fat, or maybe some dripping. More fresh rosemary. Then I roast them forever. Well maybe not forever, but long enough to get some colour. |
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#40 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,791
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Yep, I always parboil and then drag a fork across them. I do not throw mine in oil these days, I just brush some oil on them with a bit of seasoning and stick them in the air fryer.
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#41 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,791
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Quote:
I never peel or par boil. I just cut them in half, pop into the fryer when it's hot for about 30 secs, then onto a tray and into the oven. sprinkle some chopped garlic over them half way through and that's that
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#42 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,791
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Quote:
The right way to roast potatoes is par boil then rough up the outside to get the correct finish, add to a tray of hot lard or dripping, or if you can fat from the joint. never oil as this gets too hot, if liked lightly sprinkle with sea salt before roasting.
This is now the modern way to three times cooked chips often seen in restruants. Never even cooked chips twice never mind three times when I was a child, just made sure the fat was hot enough and stick them in, came out fine every time. |
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#43 |
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Forum Member
Join Date: Mar 2013
Posts: 2,135
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Yes, then I let them cool down, scuff them up in colander then sprinkle semolina flour on them. Shake them then roast them in hot vegetable oil.
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#44 |
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Forum Member
Join Date: Nov 2007
Posts: 20,483
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Always.
Next. |
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#45 |
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Forum Member
Join Date: Oct 2016
Posts: 10
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I par boil too, shake then roast. Full heat for 10 minutes then turn over and turn heat down.
Seen the 'Rosties' seasonings in the shops and given them a try. They are quite grainy and a little like semolina. Adds a nice texture. Throwing in a few bulbs of garlic can impart flavour too. AF |
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