Twice cooked roast potatoes

RichTeaBiscuit · 26-01-2015, 12:35

After trying Hestons triple cooked chips (they were awesome), I'm wondering if I can do something similar with roast potatoes (twice cooked).

My plan:

Peel and cut King Edward potatoes (probably about 3-4cm across).

Par boil for 15 minutes.

Rough up the edges.

Leave to air dry on a rack.

Put in freezer for 3 hours.

Roast in beef dripping at 180C until they look done (I'm guessing around 30-40 minutes).

This is all totally hypothetical at the moment, I'll be attempting it in the next few hours. Any thoughts on the method?

Happy eating!

Orangemaid · 26-01-2015, 12:57

i don't see why is wouldn't work, sounds nice..Are they cut thick ? Thicker might be better..let us know what they like..i assume its for your tea though

RichTeaBiscuit · 26-01-2015, 14:07

Ha yea it's for dinner, they'll go with a 7 hour slow roasted lamb shoulder. Most of the effort is already done!

indianwells · 26-01-2015, 14:32

15 minutes parboil sounds a long time to me. I do exactly 5 minutes before giving them a good shake. Any longer and I find they break up. I do put them in cold water and start the 5 minutes from when they come up to a boil though.

Jambo_c · 26-01-2015, 14:47

Don't think they'd need three hours in the freezer, they'll actually start to freeze in that time. The idea of putting them in the freezer is to get rid of moisture, not to actually freeze them. When I'm doing triple cooked chips I usually only give them an hour in the freezer.

Also, unless I'm missing something are all roast potatoes not cooked twice? I've never known any other way of doing roast potatoes.

RichTeaBiscuit · 26-01-2015, 14:53

Haha! You're completely right - that totally passed me by. Yes all roast potatoes are cooked twice, the only extra bit I'm doing is the drying.

fizzle90 · 26-01-2015, 17:01

15 minutes par boiling seems ages, I do mine for 5-7 mins max, any longer I find they just turn to mash.

burton07 · 26-01-2015, 17:18

I par-boil for 10 minutes then drain and leave in the pan a bit till they turn floury. Then put them into hot oil or dripping. They come out perfect and I don't think there is any benefit doing them any other way.

bostin_austin · 26-01-2015, 19:02

Quote:

Originally Posted by RichTeaBiscuit

After trying Hestons triple cooked chips (they were awesome), I'm wondering if I can do something similar with roast potatoes (twice cooked).

My plan:

Peel and cut King Edward potatoes (probably about 3-4cm across).

Par boil for 15 minutes.

Rough up the edges.

Leave to air dry on a rack.

Put in freezer for 3 hours.

Roast in beef dripping at 180C until they look done (I'm guessing around 30-40 minutes).

This is all totally hypothetical at the moment, I'll be attempting it in the next few hours. Any thoughts on the method?

Happy eating!

I've been doing this for the past 15 years or more. Only difference being is that I use Maris Pipers. I put mine on a wire cooling rack and straight in the freezer and always use beef dripping, and for chips too!

RichTeaBiscuit · 26-01-2015, 19:33

Quote:

Originally Posted by bostin_austin

I've been doing this for the past 15 years or more. Only difference being is that I use Maris Pipers. I put mine on a wire cooling rack and straight in the freezer and always use beef dripping, and for chips too!

Ah interesting! I was considering maris pipers. Why do you use them?

degsyhufc · 26-01-2015, 20:35

I regularly triple cook 'roast' potatoes. Only I deep fry them instead of actually roasting them. Not sure what the name would be but we've always just called them roasties anyway.

Par boil. Deep fry once. Then you can leave them for an hour or two until the meal is ready and give them a flash fry to heat/crisp them up.

26-01-2015, 12:35	#1
RichTeaBiscuit Forum Member Join Date: May 2014 Posts: 230	Twice cooked roast potatoes After trying Hestons triple cooked chips (they were awesome), I'm wondering if I can do something similar with roast potatoes (twice cooked). My plan: Peel and cut King Edward potatoes (probably about 3-4cm across). Par boil for 15 minutes. Rough up the edges. Leave to air dry on a rack. Put in freezer for 3 hours. Roast in beef dripping at 180C until they look done (I'm guessing around 30-40 minutes). This is all totally hypothetical at the moment, I'll be attempting it in the next few hours. Any thoughts on the method? Happy eating!

26-01-2015, 12:57	#2
Orangemaid Forum Member Join Date: May 2008 Location: Sat at computer with heatin on Posts: 45,573	i don't see why is wouldn't work, sounds nice..Are they cut thick ? Thicker might be better..let us know what they like..i assume its for your tea though

26-01-2015, 14:07	#3
RichTeaBiscuit Forum Member Join Date: May 2014 Posts: 230	Ha yea it's for dinner, they'll go with a 7 hour slow roasted lamb shoulder. Most of the effort is already done!

26-01-2015, 14:32	#4
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	15 minutes parboil sounds a long time to me. I do exactly 5 minutes before giving them a good shake. Any longer and I find they break up. I do put them in cold water and start the 5 minutes from when they come up to a boil though.

26-01-2015, 14:47	#5
Jambo_c Forum Member Join Date: Jun 2011 Posts: 3,721	Don't think they'd need three hours in the freezer, they'll actually start to freeze in that time. The idea of putting them in the freezer is to get rid of moisture, not to actually freeze them. When I'm doing triple cooked chips I usually only give them an hour in the freezer. Also, unless I'm missing something are all roast potatoes not cooked twice? I've never known any other way of doing roast potatoes.

26-01-2015, 14:53	#6
RichTeaBiscuit Forum Member Join Date: May 2014 Posts: 230	Haha! You're completely right - that totally passed me by. Yes all roast potatoes are cooked twice, the only extra bit I'm doing is the drying.

26-01-2015, 17:01	#7
fizzle90 Forum Member Join Date: Apr 2011 Location: Ayrshire, Scotland Posts: 5,925	15 minutes par boiling seems ages, I do mine for 5-7 mins max, any longer I find they just turn to mash.

26-01-2015, 17:18	#8
burton07 Forum Member Join Date: Jan 2006 Location: Sitting at my PC Posts: 9,434	I par-boil for 10 minutes then drain and leave in the pan a bit till they turn floury. Then put them into hot oil or dripping. They come out perfect and I don't think there is any benefit doing them any other way.

26-01-2015, 19:02	#9
bostin_austin Forum Member Join Date: Oct 2008 Location: Brum Posts: 758	Quote: Originally Posted by RichTeaBiscuit After trying Hestons triple cooked chips (they were awesome), I'm wondering if I can do something similar with roast potatoes (twice cooked). My plan: Peel and cut King Edward potatoes (probably about 3-4cm across). Par boil for 15 minutes. Rough up the edges. Leave to air dry on a rack. Put in freezer for 3 hours. Roast in beef dripping at 180C until they look done (I'm guessing around 30-40 minutes). This is all totally hypothetical at the moment, I'll be attempting it in the next few hours. Any thoughts on the method? Happy eating! I've been doing this for the past 15 years or more. Only difference being is that I use Maris Pipers. I put mine on a wire cooling rack and straight in the freezer and always use beef dripping, and for chips too!

26-01-2015, 19:33	#10
RichTeaBiscuit Forum Member Join Date: May 2014 Posts: 230	Quote: Originally Posted by bostin_austin I've been doing this for the past 15 years or more. Only difference being is that I use Maris Pipers. I put mine on a wire cooling rack and straight in the freezer and always use beef dripping, and for chips too! Ah interesting! I was considering maris pipers. Why do you use them?

26-01-2015, 20:35	#11
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	I regularly triple cook 'roast' potatoes. Only I deep fry them instead of actually roasting them. Not sure what the name would be but we've always just called them roasties anyway. Par boil. Deep fry once. Then you can leave them for an hour or two until the meal is ready and give them a flash fry to heat/crisp them up.

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Twice cooked roast potatoes