Perfect roast potatoes ? How do you do yours?

Pipkin

jack_pott wrote: »

What's supposed to be the idea behind parboiling them? I just put them in the roasting tin raw. If anything, I find that they tend to cook through before the outside has browned, in which case isn't parboiling just going to make them cook through even sooner?

You parboil them because this allows you to rough up the outer texture of the potato, and plunging this rough exterior into hot oil makes the potato crispy.

Jellybro

I do mine in the actifry. Just peel, chop, pat dry, add a spoon of oil. They take about 35 mins and are delish!

tain

Only thing I do differently is once par-boiled, I drain them and stick them back on the heat while rolling them about in the pan.

Gets the outside nice and dry with extra fluff.

squeekymoo

I don't bother with pre boiling. Just peel chop put on tray with sprinkle of oil (probably 2-3 tblsp) then into cold oven set it to 200 for about 45m - 1hr. If the oven is already on, then just put them in for slightly less time - I pull them out halfway through and roll them/turn them over scraping any stuck bits which we all fight over. I have never had any complaints they are always fluffy inside and brown and crunchy outside. My gran who was a cook in a canteen always used this method - just a lot less faff than par boiling. I use this method for chips/wedges and oven roasted veg also

anotheruser

• Part boil (for 10/15 mins) - Cold water heated on the hob.
• Put in dish with a little herb, pepper and oil.
• Bake at about 180 for 45-60 mins.
• Turn half way through.

I don't shake mine about to rough up the edges. Some of those extra crispy bits can get stuck in teeth and are deceptively crispy.

maman

stampede wrote: »

Always found after par boiling for 5 mins, & giving a good shake, leave them to cool & dry out for at least an hour, to ensure no water on the surface before coating with oil & giving a good sprinkle of sea salt.

Type of potatoes is also the most important factor, I tend to use Wilja.

That's about the closest to the way I do mine. 5 minutes is plenty for parboiling, especially if you've got the oven on anyway cooking the meat. I do like to cool them but rarely for an hour unless I'm super organised.;)


I do Slimming World so after laying them on the baking tray (generally with one of those mesh chip things on top) I spray with Frylight. They don't compare with, say, goose or duck fat but much healthier.

Jackop

Maris Piper usually. Par boil with pre boiled kettle water for 15 mins. Iv read that boiling from cold water extracts the flavour of the spud/veg etc into the water, as when making soup. Obviously I want whatever flavour there is to stay in the spud, even if I use the water in the gravy later on.

Half of my fat of choice (butter or roast juices) into the tray and half reserved for basting the spuds once they are on there.

Rough them up then pop them on the tray with the fat and loads of salt n pepper.

Into the oven, beautifully crispy when they come out.

Sometimes I may make a little baste of rosemary, garlic, red wine vinegar and olive oil to coat them in about half way through. Thats only if I fancy showing off a bit though

IDProtected

Weight Watchers roast potatoes - par boil until they outsides start to look a little fluffy. Duff them up a bit in a colander, lay them on a sheet of foil in a roasting tin, spray them with fry-light, turn and spray again. Cook in a hot oven, spraying again if they do not seem to be browning. Delicious and not greasy! :T

peachyprice

jack_pott wrote: »

What's supposed to be the idea behind parboiling them? I just put them in the roasting tin raw. If anything, I find that they tend to cook through before the outside has browned, in which case isn't parboiling just going to make them cook through even sooner?

They're crispier if you par boil, the longer the more crispy bits you get. Without par boiling they tend to stay smooth and just brown, not crispy.

Teacher2

(This works for roast parsnips too)

Peel potatoes, cut into even sizes and place in a saucepan.
Cover with cold water and parboil for 24 minutes
Place in roasting tim and let the hot water steam off and the potatoes dry
Pour on olive oil
Cook in a hot oven for about 50 minutes until brown and crispy on the outside.

If the spuds or parsnips are not cooking quickly enough to be crispy and golden when everything else is cooked, take them out of the oven, place them on a baking try and drizzle with the cooking oil. Put them back in the oven on the top shelf and, if you can, turn it up high for 5 - 10 minutes until they look right.

I have two fan assisted ovens, one hot and one that's a bit 'meh' in the heat department. This recipe works for both.