From Frugal Foundations to Fortified Family Future

Greying_Pilgrim

Good Evening MFW'rs

I don't want to jinx anything, so I'll limit my comments to 'I'm currently feeling chipper' and very, very much hope to stay that way 😁

I've got quite a bit to do to prep for food for the next couple of days.  Nothing too time consuming/onerous, I've just got to do quite a few bits, and need to remember them all.  But heck, if summat gets forgotten, it gets forgotten.  

Tea was roast potatoes (I've currently refused to be beaten! and thought I would try them again), lentil burgers, carrots, peas and baked beans.  I cooked the lentil burgers in the oven - but they do better in a frying pan ☹️  But I happen to think that is true for most vegetable burgers.  They were edible, but I think more enjoyable when I fried them.  I've finished up all the ones I've made now, but would certainly make them again.  I must ensure i capture the recipe.  

The roast tatties were better this time - metal pan? - but still not marvellous 🫤  

Can't think of anything else to add, so I'll shove orf.  Ta for popping by.

Greying X

KajiKita

Why are you not happy with your roasties? 

KK

Greying_Pilgrim

Because they are always a bit......slightly crispy, but not crunchy.  JO (who probably uses lard or duck fat), shows like a 'shell' of crunch and a super fluffy potato inside.  Even if I bash the tatties, they always stay smooth, and there are no 'nubbly' bits to catch IYSWIM.  Today's effort was better than Sunday, but they still weren't 'roasties'.

Greying X

edinburgher

If you have time I always do barely cover with water, bring to 2-min fierce boil, drain, bash, dust with 1-2 tbsp flour (depending on potato amount), bash again, let cool on a parchment lined baking tray until no more steam, roast at fan 180 (200 if no fan) for 50 mins, turning at 20/35 mins, can put heat up to fan 190 (210 no fan) for last 10-15 mins if needed. Not going to lie, better luck with animal fats but olive oil ok as well 🤞🏻

Blackcats

A sprinkle of polenta or semolina helps with the crunchy texture.

Greying_Pilgrim

ed - I didn't use flour (nor semolina Blackcats), but other than that, I did the same technique as you.  Interestingly, I just came across an insta post by JO - and he used olive oil (I'm pretty sure he used OO on the prog I saw the other week too), and also he was doing his in ceramic dishes.  I used sunflower oil, and a metal pan (tonight), but still didn't get them as crispy as his ☹️  used the tattie masher on them too ☹️  Clearly I just haven't got the touch ☹️

Greying X

edinburgher

I use stainless steel roasting tin as well 👍🏻 Bash is just back in the big pot, rattle the pot

KajiKita

I do the Delia method:
- fast boil for a few minutes
- Bash them about vigorously in the saucepan with the lid on
- Take the lid off and let them steam dry for a bit (5 minutes maybe)
- Pre-heat the oil (I don’t use animal fat any more) in the oven - oven as hot as it will go! 😉
- Bring the tray out of the oven and put on a low heat on the hob 
- put the bashed spuds in the oil and baste with a spoon, put back in the oven (c. 40 minutes or so) 
- every time I bring them out to turn them, I do it on the low heat hob

Even MiL thinks I do good roasties 😊

KK
 

Greying_Pilgrim

Well, annoyingly (for me), I do everything that you guys do ☹️  I bash the par boiled tatties in the pot, let them 'dry' a bit and put them into pre-heated oil, and I've only used the tattie masher to squash twice (last 2 times) to see if the 'more exposed surface area theory makes a difference.  I have to concede, I'm just no good at roasties ☹️ Perhaps my future waistline will thank me, but it's a bit of a b umm er, as we only have them occasionally ☹️

Greying X

Watty1

I too follow the KK / Delia method - but I heat the cooking tray and olive oil first but don't put on a hot plate, just take the spuds to the side of the oven, remove tray and quickly pop in and shuffle so coated then also cook in a much hotter oven (220  really hot I know for somethings, fine if meat is resting, or, I cook in a separate oven having been fortunate to have two ovens for most of my life)