roast spuds what am i doing wrong

cookiesncream

ben500 wrote:

Maris Piper's and Goose fat!

Omg :drool: :drool: :drool: :drool: All this talk is NOT helping my diet!!

Gingham_Ribbon

Mishy wrote:

I have never par boiled my Roasties. Just cut your potatoes in half stick them in a roasting tin pour some olive oil over them and stick them in the over for about three quarters of an hour and they are done.

I chop new potatoes into quarters, put them in a generous amount of olive oil with fresh rosmary and garlic and bake. Delicious.

Mishy

Cool my family love them when I do them.

You could also cut some potatoes in half put them in the oven for about half an hour. Take them out and put onion and cheese on the top and put them back in the oven for about ten minutes (till the cheese as melted).

They are really good!!

Mishy

You could always do Spicy wedges.

Mix some cumin, chilli powder, mixed herbs, salt, pepper and olive oil in a bowl(you only need a small amount).
Cut potatoes into wedges.
Then put the potatoes into the mix and stir until covered.
Put the wedges on a baking tray and put in the oven for about half an hour.

Hope that is some good to you.

Petree

Cheats' method.
Put on a plate, peeled, cover with a bowl, and put on full whack in the microwave for 10-15 mins until largely cooked, then put into hot oil in the oven and let brown.
Prob not as nice as proper OS ones, but useful if in a hurry!

HTH

Petree

CaptainSensible

I agree that spuds should be par-boiled, drained and shaken. Oven, tin and oil should be pre-heated and hot.

The best roasties I have ever tasted are my Mum's. She uses the solid type oil and quite a lot of it. She then drains the oil off once the spuds are cooked through and puts them back in the oven for another 10 mins or so. That really crisps them up.

dora37

A healthier version and they still taste divine (....in my humble opinion).

Place fluffed up, par boiled potatoes in a dish, pour chicken stock (1 chicken oxo in 3/4 boiling water) into the dish to about half way up the potatoes.

Spray some frylight on each potato. Put in a hot oven for about 1 - 1.5 hrs.

The chicken stock will soak into the potatoes, making them tasty and moist on the inside and the frylight makes them crispy on the outside......mmmmmmm!

Sultana

If you are using vegetable oil, then corn oil gives excellent results.

kittiwoz

I think roasties are nicest if they are not par-boiled but just cooked in the oven for a good long time. I usually cut them up, turn them in a little vegtable oil, sprinkle them with salt then cook them under the bird so they soak up the fat from the skin. They take about as long to cook as the chicken does. I turn them occasionally to mak esure they're well basted in the fat while they're cooking.

I sometimes par-boil potatoes before roasting them if I am in a hurry but I really don't think they're as nicely crispy on the outside and fluffy in the middle as if I just cook them slowly in the oven.