Roast potatoes

[Jax]

It seems there are hundreds of way of cooking them!! I always boil them and then put them in a roasting tin with abit of a oil. So have any of you got any special ways of doing them? Any tricks?

Just thought its one of those good old classics and it would be a good discussion.

[Bren In Pots]

I only bring mine to the boil strain, then add a bit of semolina then rattle them around the saucepan then they go in the oven for a hour-ish.

[Caro]

The cheat's, foolproof way of crispy roast spuds? Par-boil, then deep fat fryer. it's not romantic, some say they don't taste as good, but they are crispy on the outside and fluffy on the inside. And I think the flavour depends on the potato.

But, I got a very close approximation, ie gorgeously tasty and crispy ones doing the semolina coating described above .... which is considered proper cooking

Caro

[Joanne]

Hubby's idea is to get a packet out of the freezer and bung them in the oven. I prefer to parboil then cover in hot oil then roast in the oven.

One tasty, crispy hubby

[Jax]

Hubby's idea is to get a packet out of the freezer and bung them in the oven. I prefer to parboil then cover in hot oil then roast in the oven.

One tasty, crispy hubby

hehehe love it!!!!!


thanks for the replies

[TEB]

Bring to boil and cook for 2 minutes, refresh - wipe down to remove starch and then into the oven with goose fat (sometime I may cut slots out the top a bit like hasselback)

[piskieinboots]

I only bring mine to the boil strain, then add a bit of semolina then rattle them around the saucepan then they go in the oven for a hour-ish.

similar to this but with a sprinkle of fresh rosemary and lots of salt and black pepper

[Jax]

mmmmm some good ones coming Will have to get cooking tommorrow.

[ginger ninger]

I bring mine to the boil, strain, crumble a beef stock cube over them, give them a good shake, put them onto a baking sheet, drizel a drop of oil over them, then cook until crunchie.... yummy. Also nice with chicken or veg stock cube.

[vikkib]

Mmmmm... I might have to consider doing a roast this weekend now!

I tend to par boil, drain, leave them in the pan for 1/2 hour or so with a tea towel over the pan (to absorb some of the steam), rattle them around the pan, sprinkle on some sea salt and black pepper, then into a sturdy roasting tray containing very hot goose fat, spoon the hot goose fat over the potatoes so they're all coated and then into the top of a hot oven.

Mmmmm... roasties!

I might have to get some semolina today and give the next lot a sprinkle with that... do love them extra crunchy!

[Bren In Pots]

Semolina does make a difference, I use it to make pasta so have always got some in the cupboard.

[Polly Fouracre]

Par-boiled, shaken about in the pan a bit, then rolled in a mixture of flour and mustard powder.

[Jax]

I love these good old fashioned foods. Everyone has there own special way of doing them, and everyone has good memories of sitting round the table eating them.

[COMPOST CORNER]

Mmmmmmmmmmmmmmm. Goose fat roasties!

[Bren In Pots]

The goose fat does make a difference at first I thought it was all hype until I tried it.