Crispy roast potatoes

onesocklizzie

Also, some chefs swear by adding a little semolina or flour to the tatties whilst shaking them in the pan...

jenniferpa

If you like a lot of crispy bits, (and don't mind the increase in calories), you can, after par-boiling them, make cuts almost, but not all the way through, about 1/2" apart. Yummy, but not good for you!

Jennifer

gixxerchick_2

Cheers ppls, doing roast at weekend so will let you know how i get on armed with all this advise and tips.

al_yrpal

I only parboil for 1 minute having read Gordon Ramsays advice. I do add flour and give them a good shake in the colander. I roast in 1/2 cm of Corn Oil at 220 degrees (fan oven) for about 30 minutes, turning once. Its actually the high temperature that is the secret.

Excellent and crispy

MATH

I cook a lower fat roastie nowadays which involves par-boiling for 10 mins. Drain and chuck in a tablespoon of flour and plenty of cracked black pepper. I give them a gentle shake and then add two tablespoons of oil and shake a bit more vigourously to rough them up a bit. Turn into a roasting tin and blast them at 230 for half an hour then move to a lower shelf for 25 mins while the yorkies go in at the top. Like fondant inside and crunchy outside everytime.

comping_cat

MATH wrote:

I cook a lower fat roastie nowadays which involves par-boiling for 10 mins. Drain and chuck in a tablespoon of flour and plenty of cracked black pepper. I give them a gentle shake and then add two tablespoons of oil and shake a bit more vigourously to rough them up a bit. Turn into a roasting tin and blast them at 230 for half an hour then move to a lower shelf for 25 mins while the yorkies go in at the top. Like fondant inside and crunchy outside everytime.

Do you add any extra oil to the tray? or is the two tablespoons enough, and how many potatos would the two tablespoons cover?

MATH

I don't add any oil to the tray. I would say 2 tablespoons will do three large tatties cut into quarters. Guage it by eye, they need to have a fine coating but not dripping in oil.

I changed the way I cooked them becuase I always kept a fat cup in the fridge to pour my roastie oil back into to re-use the next week cos I find the taste is much better and was really suprised to see how much oil the roasties soaked up using the traditional method. A full cup poured into the roasting tin would be half a cup when poured back after use. :eek:

honey28

Another lower fat version would be to parboil the potatoes for about 10 mins then spray with a little fry light and pop in a very hot oven on a baking tray. I spray the tray with fry light and place in the oven while the spuds are parboiling. This is the same principle behind Slimming world chips and so these roasties are free on a green day and are yummy!

Smashing_Blouse

I use no fat at all. Parboil for 10 mins, drain and shake, put in a pre-heated tray and cook for 45 minutes. Come out golden brown and light and fluffy inside.

finc

honey28 wrote:

Another lower fat version would be to parboil the potatoes for about 10 mins then spray with a little fry light and pop in a very hot oven on a baking tray. I spray the tray with fry light and place in the oven while the spuds are parboiling.

This is how I do them for a 'no-occasion' meal. They are nice and go crispy on the outside but in my opinion don't compare with those done in real oil. You just don't get the same crispy bits. Real oil is saved for special occasions only though since the Weight Watchers started :grinheart