Crispy roast potatoes

beedeedee

Cook only for 20 mins before heating later? I would normally roast for at least 1 hour......?
Had a look through that thread you kindly directed me to, but nothing specific to earlier cooked potatoes - only frozen roasties. Mine will be hanging about for a while..........bit worried whether they will discolour?

babyshoes

Shouldn't think there will be a problem. Cook them until they are a little less brown than usual, then finish them off later. If they don't seem to be crisping up properly later on, bung the heat up quite high for a few mins, but watch they don't burn!

Or, you could always cheat like my mum often did, and deep fry them very quickly to finish them off! Have plenty of paper towels handy to soak up the fat immediately if you do this though.

zippychick

beedeedee wrote: »

Cook only for 20 mins before heating later? I would normally roast for at least 1 hour......?
Had a look through that thread you kindly directed me to, but nothing specific to earlier cooked potatoes - only frozen roasties. Mine will be hanging about for a while..........bit worried whether they will discolour?

Sorry, i meant half cook them, then finish cooking them later Don't worry they won't discolour :j

zippychick

Hi Bee how did your roasties go?

greenpixey

I never seem to get my roast potatoes and parsnips cooked nice when I make a Sunday roast.
I always par boil the potatoes and parsnips. Then pour a bit of the oil/juices from the meat in an oven tray, put in the veg and drizzle the fat over.
Put it in the oven 200C for 30 min, sometimes turn them over and in for another 20 min.
Today the oil in the tray was completely burnt after 30min and the veg was stuck to the tray and the parsnips soggy.
What am I doing wrong????

Penelope_Penguin

greenpixey wrote: »

I never seem to get my roast potatoes and parsnips cooked nice when I make a Sunday roast.
I always par boil the potatoes and parsnips. Then pour a bit of the oil/juices from the meat in an oven tray, put in the veg and drizzle the fat over.
Put it in the oven 200C for 30 min, sometimes turn them over and in for another 20 min.
Today the oil in the tray was completely burnt after 30min and the veg was stuck to the tray and the parsnips soggy.
What am I doing wrong????

Did you get your tin and fat really hot before adding the veg?

When I use the meat fat to cook the veg, I use only the fat; not the meat juices (they're saved for gravy). It may have been the meat juices burning.

marmalize

i don't par boil the parsnips as i find they cook much quicker than pots.....as for the oil...if there is meat 'juice' rather than just meat 'oil' in the tin (iyswim) then this can cause things to stick and it can also become burned ...(the flavour is better with 'juices' but it's harder to get the pots crispy without burning them )

meritaten

I par boil potatoes but not parsnips, and add salt to the water.
then i put them in the oven at Gas 8 I think this is about 230? 200 is a medium/hot oven and you need hot to get them crisp outside.
I dont use meat juices - they go in the gravy, just oil and if i have some, beef dripping. also - heat the oil before you put the veg in as it prevents the veg soaking up the oil and making them soggy and the pan dry (which means it burns)
hope this helps. otherwise you can use aunt bessies or store brand roasties and parsnips on a lightly oiled tray and they come out perfect by following the pack directions.

THIRZAH

I do par-boil parsnips but give them less time than the potatoes.I also use oil rather than the fat from the meat. My mother used to roast potatoes in the same pan as the meat but I find that they tend to go a bit soggy that way.

nuttybabe

i par boil my pots when i put the meat in the oven then i add the pots to the meat and cover them in the juices. They then cook in the oven for 2 hours or more. They come out very crispy. If i dont add the pots to the meat I use goose fat to cook them in.

The parsnips i par boil with the carrots and put in the oven for an hour. Although they do come out a bit burned but thats how i like them.