Always par-boil mine and always use goose fat too. My roast tatas are legendary.
Do you par boil your roast potatoes
2 of 2
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 
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.
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.
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.
This is now the modern way to three times cooked chips often seen in restruants.
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.
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.
Originally Posted by turquoiseblue:
“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.”
“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.”
Used Albert Rooster at Christmas, roasted in goose fat and the roasties were epic.
Originally Posted by mintbro:
“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”
“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”
Your friends are kind or never had a decent roast potato
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.
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.
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.
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.
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.
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.
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.
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.
Originally Posted by callmediva:
“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”
“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
”
Not really roast spuds then, that is frying
Originally Posted by gerr60:
“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.”
“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.”
and yet my mum never done any of that and her roasters was brilliant, so was her chips.
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.
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.
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
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
2 of 2
