The perfect roastie

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sandra

The perfect roastie

At this time of year always seems to crop up throughout the media. Why ? It ain't rocket science !!

Are yours perfect or never as you imagined ?

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Gerry

imperfect roasties


"At this time of year always seems to crop up throughout the media. Why ? It ain't rocket science !!
Are yours perfect or never as you imagined ?"


Don't tell anyone, Sandra, but the results seem to be random.

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Thistledo

ROASTIES

I always par boil them for at least 10 mins. Important to use an appropriate potato - one that isn't too floury. Drain, gently shake the pan and leave the saucepan lid off until you're ready to roast them. I either use the fat/juices from the roast meat (placing them around the meat), or goose fat. Cover the spuds with the melted fat and put them in on a high heat and toss them around a couple of times. Brilliant!

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Kilmory

Roasties

I use Maris Piper for roasties and have noticed this year that they seem to contain more water than usual. Is it the wet summer?

Usually I make pretty perfect roasties but at the moment they're not crisping up as well as usual, perhaps due to their water content.

Kilmory

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Gerry

Kilmory's roasties


"Usually I make pretty perfect roasties but at the moment they're not crisping up as well as usual, perhaps due to their water content.
Kilmory "

I wonder if leaving the par-boiled potatoes in the fridge would help?

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sam from worthing

the perfect roasties


I have found that just lately, I have got great results from rooster potatoes.

par boiled - for about 15 mins, drained covered in tea towel and shaken, pre heated trex and cooked on 180c (fan oven) for about 30 mins - any longer in this newish oven and they are all crisp and no fluff.

I have also had great results from normal everyday "white" potatoes, but they are hit and miss as the raw potato, had a lot, when i have had to thrown half the bag away from being bruised.

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tubs

roasties

I always use red potatoes, par boil till just cooked. drain and sprinkle in a tablespoon of dried mustard powder, shake to fluff up edges. Put in a preheated baking tray containing lard, yes i know it's not politically correct, but it does make the best roast potatoes in my opinion. Cook 220 for about 30 mins or so, basting occassionally. Scrummy!

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Noreen, Board Moderator

Perfect roastie


# I always use red potatoes, par boil till just cooked. drain and sprinkle in a tablespoon of dried mustard powder, shake to fluff up edges. Put in a preheated baking tray containing lard, yes i know it's not politically correct, but it does make the best roast potatoes in my opinion. Cook 220 for about 30 mins or so, basting occassionally. Scrummy!#

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jampling

Perfect roastie

Urmmmm....and your point was, Noreen?

:) ;)

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Grannie Cool

The Perfect Roasties

When the family used to come to us on Boxing Day (we now go to them) I used to par boil the potatoes on Christmas Day, cool thoroughly and cover with cling film and put in the fridge........and roast the next day. No matter how many I did, and it was a lot, they disappeared like lightning, so I must have done something right because they now do the same.

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Kilmory

Roasties

Thanks Gerry and GC, as I'm cooking at my Mum's on Christmas day and want to prep ahead I'll par boil the potatoes the day before and chill.

Kilmory

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sandra

Perfect roasties

Gosh, started this thread simply to query why this most basic of techniques seems to evoke panic in some.

Amazed at the varied ways you all cook them ! That coming from a woman who buys spuds from the local market whichever variety, not fussed, never bother with goose fat or any other "in" medium.

Maybe it is like pastry - the less you bother the better they are !

 
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