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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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12 Nov 18, 12:30 PM |
#41
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VIP Dibber
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I always use King Edwards. Par boil for 7 minutes. Drain, dry off and give a really good shake in the pan to rough up the edges.
Heat oven to 220, put a tray in with some veg or sunflower oil in. Once smoking (you may need to put on the cooker ring) pop potatoes in, turn to make sure all coated. Pop in oven, turn after 15/20 mins, give another 15/20 mins and that's them done. I've tried other potatoes but find KE are the best. I can never find them in Tesco but Morrisons usually have them. |
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12 Nov 18, 08:14 PM |
#42
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Thread Starter
Imagineer
Join Date: Jan 18
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Thanks MinniMouse I will try your method as well... Back to Sunday dinners this week so my roast potatoe quest continues.
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12 Nov 18, 08:33 PM |
#43
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Apprentice Imagineer
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Took me about a year to master the method! You'll get there in the end. All great advice on here
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12 Nov 18, 09:21 PM |
#44
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Apprentice Imagineer
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I've never managed to do a nice roastie. So now I just do Oxo roasties and even though the top is still not well roasted, they taste yummy.
Perhaps I'll try the flour method. |
12 Nov 18, 09:25 PM |
#45
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Imagineer
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My tried and tested method is:
Heat goose fat in a roasting dish. About 180 degrees. King Edward potatoes. Parboiled for 8-10mins. Drain and shake in colander and then (v important) leave them sat in the colander for a few mins to ‘dry out’. The fluffy outside will go pale and dry looking. Once at this stage, chuck spuds in the hot oil. Gently turn them over so they are covered in oil, then in the oven. Turn after 30 mins. When you think they are done, leave them another 5 mins!
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POFQ - Sept 2011 Sept 2016 - The sequel! Booked again for 2018 - just can't get enough! Phantom thread-killer of Old London Town 😁 |
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22 Nov 18, 10:32 PM |
#46
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VIP Dibber
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My tried and tested recipe.
Always Maris piper and par boiled for around 8 minutes after having been peeled and halved/quartered so that they have edges. These are boiled n salted water. Take them out and put them in a colander, 5 or 6 bits at a time and swung around in circles, causing the edges to break away and fluff up. Place potatoes in a baking tray with hot olive oil, peppering them and then frequently turning and spraying with further, spray light olive oil. Oven on at 180' C When they are at the goldenness and crispness that you desire, take the heat right off and hold on a much lower temp until the rest of the meal catches up. There has never been any fat or lard in my kitchen, only olive oil! I often use Roasted potatoes, cooked in this way when hosting dinner parties. They go well with Pork fillet with Rhubarb and many other, strong tasting dishes.
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2005 onwards.. lots of times! Index of all my Trip and Pretrip reports..https://www.thedibb.co.uk/forums/sho...6#post15662196 Edited at 10:38 PM. |
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23 Nov 18, 12:25 PM |
#47
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Imagineer
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So. Parboiling. Do you put the potatoes in cold water and time from when the water starts to boil or put in to boiling water?
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23 Nov 18, 01:18 PM |
#48
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Apprentice Imagineer
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23 Nov 18, 01:34 PM |
#49
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Imagineer
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