Roast Potatoes?

[budwieser]

Hi All, Hope you`re enjoying the weekend so far!
I used to cook Roast potatoes with a flour and salt/pepper coating, can`t remember the quantities though. Anyone got any ideas?
You part boil them and then score them, coat them in the mixture and cook them as normal in the oven.
Maybe i`ll just season them and go for broke.

[handyman]

Par boil them for a few minutes, then pop them in a pan with the lid on and shake tham about to rough them up. Drop into really hot oil and roast in the oven. You can add salt and peper if you like.

[Hom3r]

try uktv food

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[Shaun]

Originally Posted by handyman

Par boil them for a few minutes, then pop them in a pan with the lid on and shake tham about to rough them up. Drop into really hot oil and roast in the oven. You can add salt and peper if you like.

Add some garlic and Rosemary if you have any too.

I really want some now.

[Chris]

The length of time you parboil is very important, especially if you plan to shake them before roasting. Too short and they will be leathery and hard even when roasted, too long and they'll disintegrate when you try to shake them and transfer them to the roasting tin.

I recommend bringing to the boil in a pan of cold water, then boiling vigorously for 7 minutes.

[bopdude]

Aunt Bessie's

[Matt D]

Originally Posted by bopdude

Aunt Bessie's

LOL. Much easier, & not bad, but never as nice as real roasties though.


I do like Aunt B's Yorkshire puddings though.

[Angua]

Originally Posted by Chris T

The length of time you parboil is very important, especially if you plan to shake them before roasting. Too short and they will be leathery and hard even when roasted, too long and they'll disintegrate when you try to shake them and transfer them to the roasting tin.

I recommend bringing to the boil in a pan of cold water, then boiling vigorously for 7 minutes.

Also depends on the size you make the potatoes and what type.

Maris Pipers and large cut Desiree would take that much cooking but King Edwards would be mush (these are the only potato types I use for roasting). Stay well clear of "whites" and bog standard waxy potatoes as they never roast terribly well.

And if you have the roasting pan keeping hot on the hob whist you add the potatoes this helps to keep the fat hot!

[andygrif]

Originally Posted by budwieser

Hi All, Hope you`re enjoying the weekend so far!
I used to cook Roast potatoes with a flour and salt/pepper coating, can`t remember the quantities though. Anyone got any ideas?
You part boil them and then score them, coat them in the mixture and cook them as normal in the oven.
Maybe i`ll just season them and go for broke.

Sounds like you were using your mixture to try and crisp up the outside which shouldn't be needed if you use a good floury potato, par-boil them and drain, then put the lid on the pan, shake them up so that the edges go a little powdery.

Then transfer to pre-heated oil in a good hot oven, and cook for approx 40 mins, turning every now and then.

This produces great crisp outsides and nice sweet insides.#

I have heard of somone that uses Bisto sprinkled on to the outsides which sounds revolting, but everyone to their own I guess.

Originally Posted by Matt D

I do like Aunt B's Yorkshire puddings though.

Matron....

[v0id]

Originally Posted by bopdude

Aunt Bessie's

seconded, albeit the "tidgy roasts"

Apparently it makes a difference if you ensure the potatoes are 'dry' after par boiling & 'fluffing up' - i.e. let them cool off a little, so they are not steaming, before coating in the hot oil & bunging them in the oven...

[Halcyon]

Nothing beats home made but I agree Aunt Bessies roast potaoes and yorkshire's are quite nice.

[WHISTLED]

Semolina instead of flour cooked in goose fat - Not something I have tried but brother swears by them. Nigellas recipe I believe.

[Graham M]

OK whenever I do Roasties, I Par-Boil them (whatever size, mine are usually quite chunky) for 7-10 minutes and then tip them out of the Saucepan into a collender to drain off the water and shake them about in the collender to break the top layer (seems to make them more crispy when done).

I then (while they're in the collender) add whatever coating to them I feel like, normally I just coat them in flower.

Meanwhile I'll have been heating an Oven Tray with either oil or lard (better ) Or if I've already done the meat, I'll try and use the fat from that (sometimes you need to add more). You can also add a couple of chillies or garlic cloves (no need to peel) to the fat to give the roasties some extra flavour .

Then it's just a case of adding the potatoes (with their coating or without) to the hot fat and checking them every 20-30 minutes - not forgetting to turn them evenly if possible until they're done to your liking.

HTH

[jumbo159]

interesting.
My method is to par-boil them, drain, then add cold ground nut oil and sea salt into the saucepan and then ruff them up with the lid on (That way the whole spud is coated with oil and salt before it goes in the oven.) Turn them out onto an oven tray lined with a dry baking sheet and roast them up. Turn once during roasting.