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For magical roasties, part boil. Drain and dust with samolina, shake off exess and bake.
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I do! Goose fat, sea salt and rosemary twigs for me too.Look deep into nature, and then you will understand everything better...Albert Einstein
Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw -
Use Romano spuds and you dont need the semolina they are really crunchy by themselves.Comment
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Simon, 'Aunt Bessies' clearly stole the idea from you lolComment
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Aunt Bessies... Yuck.Comment
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It's an old trick!Originally posted by GardenFaery View PostLook deep into nature, and then you will understand everything better...Albert Einstein
Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=twComment
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But a good one...Comment
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I'd actually never heard of it. Will try next roast.the fates lead him who will;him who won't they drag.
Happiness is not having what you want,but wanting what you have.xxComment
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My friend parboils, then scruffs up with a fork to make a hedgehog and then roasts, and they are gorgeous!Whooops - now what are the dogs getting up to?Comment
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They are nice done this way. Your littlies will like them as they are like big crisps.Originally posted by di View PostLook deep into nature, and then you will understand everything better...Albert Einstein
Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=twComment
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Parboil, dry, bounce round the pan a bit, pour in a slug of olive oil, bounce round the pan again, leave for 5 mins for oil to soak into spuds, then roast. With the right spud, this gets you crispy outside, fluffy inside, with no nasty bits of semolina to get stuck in your teeth, and no wheat problems for those with allergies...
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Yeh I realise it's an old trick - my mum used to par boil, drain oil, then crisp up (but without using batter) under grill - potatoes at our house had to be able to take an eye out with their crispiness at 200 yards! lol
And Simon I quite like Aunt Bessie's when I haven't time to make my own so :PPPPPP LOL XLast edited by GardenFaery; 22-04-2012, 08:30 AM.Comment
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I knew a girl who went to her mums, for Sumday lunch, and everything was Aunt Bessies. Pots/yorkies/stuffing balls/ even pud. Yummy or what........Comment
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If you really want to cheat (for instance if you want roasties when you aren't using the oven for anything else), boil the spuds until just short of done, drain, allow to 'steam off' a bit, but not long enough to cool down noticeably, then drop them in a hot chip pan. 3 mins is quite enough to crisp the outside.
For 'proper' roast spuds, Sarz method (or Delia's recipe, which is broadly similar) works quite nicely without any odd additions!
I don't have semolina in my kitchen, and I wouldn't buy it just for this!Flowers come in too many colours to see the world in black-and-white.Comment
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A lot does come down to the type of potato, if they don't fluff a bit on the outside when you par boil then you don't get a decent crispiness and need to fake it with the likes of semolina. I don't think I've ever bought the stuff after suffering it as a pudding in school dinners and can still get nice roasties like Hilary says. Somebody I know swears blind you don't need to par boil and their's are really rubbish
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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