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Roast potatoes - what's best cooking method? |
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#26 |
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Join Date: Dec 2003
Location: Essex
Posts: 102
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Roast potatoes are best cooked in beef dripping after parboiling for 5 to 10 mins.
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#27 |
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Join Date: Jul 2010
Posts: 7,903
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Quote:
Can't multiquote on my phone...
I tried hasslebacks a little while ago. And after an hour the potato was still raw. I just sliced it, oil, bung it in the oven. No parboiling which is maybe where I went wrong, but I was just following the recipe. Maybe 10 mins of parboiling before slicing the potato might do the trick next time. I was a bit concerned that they wouldn't cook right through, maybe I will just use small potatoes.
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#28 |
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Join Date: Jul 2004
Posts: 4,695
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Not sure why they're better, but I now roast potatoes in a silicon lasagne tray - when you put the potatoes in the hot oil it foams up (weird - thought maybe it was because there was fairy liquid residue, but it appears not...). coat the potatoes in the oil, then in the oven on 200 for approx 45 mins, turning once. BRILLIANT. If I do say so myself....
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#29 |
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Join Date: Dec 2007
Posts: 544
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Quote:
Not sure why they're better, but I now roast potatoes in a silicon lasagne tray - when you put the potatoes in the hot oil it foams up (weird - thought maybe it was because there was fairy liquid residue, but it appears not...). coat the potatoes in the oil, then in the oven on 200 for approx 45 mins, turning once. BRILLIANT. If I do say so myself....
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#30 |
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Join Date: Nov 2005
Posts: 1,615
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well its taken me 26 years to get lovely roast pots but last year i cracked it heres how
peel and quarter your pots and par boil for about 7 mins. drain the water off and toss the pots around in the pan for couple of mins, rub/smear the bottom of a large baking tray with oil, put in oven for few mins until smokng hot place pot quarters or smaller. on tray and drizzle over with oil, i use extra virgin olive every 15 mins remove pots from oven turning them so all sides are covered in the oil and keep re drizlling them, do not have the tray swimming in oil though that will make them soggy. when all sides of pots are lovely golden brown and crispy remove from oven hey presto sucess and works every time enjoy |
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#31 |
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Join Date: Jul 2004
Posts: 4,695
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CBA to keep taking them in and out - I turn once, job done. Crispy on the outside, fluffy on the inside. I don't get the whole olive oil thing either - it doesn't have a very high smoking point. I also don't want my roast potatoes to taste of anything other than potato and the bit of salt water they were parboiled in....
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#32 |
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Join Date: May 2012
Posts: 2,353
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Parboil, always, until it's almost too late. That way you get cripsy roasties. Dry your potatoes in the pan, and give them a bit of a shake to fluff them up. I use groundnut oil, as it doesn't taste of anything and I want to taste my potatoes. I heat my pan in the oven with the oil, until sizzling and then add the potatoes and season.
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#33 |
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Forum Member
Join Date: Nov 2010
Location: My Own Little World
Posts: 1,102
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In my experience Maris Piper or King Edward spuds are the best to use for roasties no matter what method you use to make them. Another crucial thing to keep in mind is your oven.
I used to peel and cut the spuds, coat in seasoned flour and bung them in the oven on a pre heated tray with some oil and turn them a couple of times - they would be in the oven for about 40-45 minutes. A new oven and quite a few failures later .... I now peel and cut the spuds, rinse them well in cold water and then place them in cold salted water and bring to the boil for about 10 minutes. While the par boiling is going on I have the grill pan with oil (never olive oil) or fat heating in the oven. I drain the spuds, let them "steam" dry off for a minute on the stove then toss them in the hot oil in the grill pan. They go in the oven and get tossed or turned a couple of times and are so good after about 40 minutes. Himself par boils the spuds and coats in seasoned flour before roasting in oil or fat in a pre heated grill pan.. At the end of the day I think we all know what we like and look for in a good roastie. We use our grill pan like an extra oven shelf and it is perfect for roasties or for a Chrimbo Turkey. |
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#34 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Last weekend I did a par boil test. Some bar boiled and some not and they all came out entirely identical. My wife could tell a difference.
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#35 |
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Forum Member
Join Date: Dec 2004
Posts: 21,645
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Quote:
Last weekend I did a par boil test. Some bar boiled and some not and they all came out entirely identical. My wife could tell a difference.
If you don't parboil, how do you rough up the outside of the potato? Or don't you bother in either case? |
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I was a bit concerned that they wouldn't cook right through, maybe I will just use small potatoes.