Crispy roast potatoes

aeuerby

I always thought I couldn't do crispy roast potato's until I discovered maris piper potato's. I do as most of the others per boil then shake the pan and put in hot oil. I do keep meaning to buy some beef dripping but keep forgetting!

If you can't get maris piper get king edwards.

Angela.

Ticklemouse

Did some extra crispy roasties the other day and they are in the freezer. What's the best way of re-heating them? I haven't put my oven on as I'm using the slow-cooker today, but I do have a combi microwave so could put that on. I'm assuming that you defrost them and then a quick cook in a hot oven to get them crisp? (Can't be for too long as I left them a bit long in oven when cooking, so are already quite brown - tip therefore - use timer so you don't forget the extra spuds!:D)

Curry_Queen

I've got some left over roasties in the freezer too that I was going to use today, but to be honest I've not given it much thought to how I'm going to re-heat them ... and they're still in the freezer LOL! :rolleyes:

I would assume they'd be ok done from frozen in the oven, the same as Aunt Bessie's ones, or are her's only half-cooked

Hmmmm better have a think about this one or it'll end up being a mash day :rolleyes:

Ticklemouse

It's OK CQ - mine are still in the freezer (and my Tesco's natural yog is at least as old as yours )

Curry_Queen

Ticklemouse wrote:

It's OK CQ - mine are still in the freezer (and my Tesco's natural yog is at least as old as yours )

:rotfl: ... it reminds me of a programme or film I once saw where there was a separate dimension living parallel to ours, only they did everything in mirror image ... spooky!!! :eek:

Ted_Hutchinson

Curry_Queen wrote:

I've got some left over roasties in the freezer too that I was going to use today, but to be honest I've not given it much thought to how I'm going to re-heat them

Potato CurryQuite a lot of Indian Curry recipes use pre-fried potatoes and left over roast potatoes are I find an ideal substitute.
Edit, you wouldn't need to cook till tender so using pre-cooked roast tates, it would be an almost instant meal.

arkonite_babe

I made roasties today using frylite spray oil and they turned out yummy.Parboil the potatoes and shake to ruffle them up, then on a tray lined with tinfoil, spray surface wth frylte and spray your spuds. Bung em in the oven and turn a couple of times until golden and toasted.

skye

My auntie puts little knife slits in her roast potatoes to make them crisper - they're very nice.

tigs78

Curry_Queen wrote:

I agree, and duck fat or beef dripping works just as well. The trick is to get the fat as hot as you can (same as for yorkshires) so once they hit the pan (having been par-boiled and roughed up in the pan with seasoning as described above) they immediately create a seal which stops them absorbing fat and going soggy, and they come out lovely and crunchy on the outsides

It's official, I made a 'proper roast' for the first time in years following Curry_Queen's tips (beef dripping)and they were out of this world.... even better than my Mum used to make them!

Allexie

skye wrote:

My auntie puts little knife slits in her roast potatoes to make them crisper - they're very nice.

Does that make them Hasselback Potatoes???!!

http://www.oprah.com/foodhome/food/recipes/food_20030718_potato.jhtml