roast spuds what am i doing wrong

earwig

hi me again i hope you dont mind me asking but can you tell me why i cant cook them i pre boil and put in veg oil roast untill they go brown but they are never crispy what am i doing wrong thanks

troll35

I pre boil mine for about 10 mins then put them on a tray, give them a light spray with frylight and stick them in the oven for 30 to 45 mins. The oven is at quite a hot temp 200C. Have to be honest I don't know what you are doing wrong unless you are putting them in too much oil or you oven isn't hot enough.

Churchmouse

This is my one claim to fame, I make great roast tatties!:D

Are you giving the drained potatoes a good shake after the parboil to rough them up?

Secondly make sure you're putting HOT potatoes into really HOT fat. Give a quick shake to coat and then into a hot oven.

Some people swear by coating the potatoes with flour before roasting but I've never needed to.

Last point I swear by maris piper pots as the best for roasting!

HTH

middleman_2

hi there,
A good tip is to make sure you heat the oil before you put the pots in. Get it good and hot. I also read somewhere that sunflower oil is one of the best to use because it can reach a very high temp without burning. Also, have you got the oven hot enough. I set mine at 200.

middleman_2

I agree with churchmouse about the maris pipers. King Edwards are good too!

johnnytee

Perhaps you are using the wrong type of potato. Floury spuds are the best. After you have par boiled and drained them leave them in the saucepan ,add a glug of veg oil and give them a good shake untill the outer surface begins to disintergrate. Don't shake them to vigorously or you will end up with mash.Then chuck them in a pre heated roasting tin on 215 C for an hour or so. And hey presto, prrfect roasties.

hollydays

agree about getting the fat very hot-thats the secret

COOLTRIKERCHICK

i cook my roasties... in the meat tray with all the meat juices....about half hour before the meat is due to come out a put my potatoes and parsnips... in with the meat.. turning them so coat with all the juice... then once the meat has been taken out to "rest" ...i turn up the heat in the oven......they go nice and crispy and have a brill flavour......best meat ever to do roasties with is beef........

oh ye forgot...keep turning them so they dont stick... to the pan...

jessicamb

Heres my recipie for really crispy roasties:

Peel cut boill for ten mins
heat the oil for five to ten minutes (220 deg)
Drain potatoes and shake in pan to fluff them up
Add to roasting tin - and turn over so all sides are coated in oil
turn over half way through cooking
HTH

newleaf

The oven needs to be as hot as it will go. I also sprinkle with a bit of sea salt, it helps them crisp. Roast potatoes need to be served straight away too, they start to soften if you leave them to stand.

wigginsmum

Heat dripping in tray, parboil spuds, shake to rough them up, bung them in and baste/turn regularly. I always used to use oil until I tried dripping a year ago - won't use anything else now. In my opinion oil just can't compare for texture and flavour.