Perfect roast potatoes ? How do you do yours?

slinkypusscat

Don't peel, par-boil whole in boiling water from kettle for 10 mins, cool in cold water until safe to handle then slip skins off. Meanwhile put goose/beef dripping into hot pan you cooked them in, shake to rough up edges and coat with fat then transfer to oven tray. You can leave up to 2 hours before giving them 45 mins in a hot oven to crisp up - crunchy outside and fluffy insides ...nom nom nom

LandyAndy

Jackop wrote: »

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.

Potatoes are very much the exception to this. They are better boiled from cold. You can boil other roots from cold, I do it when I'm making carrot and swede mash, but greens should always be put into boiling water.

tillyenna

I don't peel them, just parboil for between 5 and 15 minutes (depending on whether I forget about them) while the oil in the roasting tin heats.
Drain, and dust with flour before putting into the hot oil and using my heat-proof pastry brush to brush the hot oil over the tops of them... then put in the oven and forget about them ;-)

maman

IDProtected wrote: »

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

That's much the way Slimming World does them too but I found mine kept sticking to the foil so now I lay them on one of those mesh mats that you get in £ shops. More mse than using foil too.;)


I do oven chips and wedges the same way.