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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 Sep 18, 12:54 PM |
#21
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Imagineer
Join Date: Aug 18
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I do mine in actifry
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12 Sep 18, 01:09 PM |
#22
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Thread Starter
Imagineer
Join Date: Jan 18
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12 Sep 18, 01:27 PM |
#23
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like a dog with a bone
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I love a good roast potato.
If I'm not doing a roast chicken, I do what everyone else has said. But if I'm roasting a chicken I don't par boil, I just add them to the roasting tray and they still come out perfect. I want some now.
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Port Orleans Riverside ~ Oct 2012 Hard Rock Hotel (no Disney!) ~ Aug 2016 New York, Sheraton NY Times Square ~ Feb 2017 Santorini, Dana Villas ~ Aug 2017 Yacht Club ~ Sept 2018 Caribbean Cruise, P&O ~ Mar 2019 Caribbean Beach Resort ~ May 2022 & May 2023 Drury Plaza (first adults only trip!) ~ Aug 2024 |
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12 Sep 18, 01:50 PM |
#24
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Thread Starter
Imagineer
Join Date: Jan 18
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Thanks for the tip sweets I will try that next time I am making chicken.
Oh I love roast potatoes there the perfect winter warmer comfort food. |
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12 Sep 18, 02:46 PM |
#25
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Imagineer
Join Date: Aug 18
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Actifry it’s for making chips and you put potatoes in then your oil. Supposed to be healthier but then it makes nice food so end up eating more 🙊
Used to do roasts in oven. Par boil then wack them in with butter on instead of oil. Always seemed to work for me but didn’t do it often |
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12 Sep 18, 02:46 PM |
#26
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Bon viveur and shopaholic
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12 Sep 18, 03:01 PM |
#27
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Bon viveur and shopaholic
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17 Sep 18, 02:29 PM |
#28
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Imagineer
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I use the bash about method but I noticed Nadiya added bicarb to hers on her TV show.
Anyone tried that?
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Our 2015 Food Trip Report http://www.thedibb.co.uk/forums/showthread.php?t=891973 |
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17 Sep 18, 02:35 PM |
#29
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Imagineer
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The best crunchy roast potatoes of all time. Par boil for 8-10 mins, add one cup of flour and shake with the lid on. Cook in hot fat in the oven , turn a couple of times. They are super crunchy and much better than just putting in the oven without the flour. Try it, you will not be disappointed.
FYI if you like to prepare the day before, stop after you have added the flour and they can be kept for the next day and are ready for the oven. (I do this at Xmas when I have lots to do).They do not go black, just in case you were wondering.
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DisneyJulie |
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25 Sep 18, 05:49 PM |
#30
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Imagineer
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I only use Roosters potatoes when doing roasties. Par boil until just soft. Drain REALLY well. Return to pan, add salt, pepper and a couple of spoonfuls of flour. Shake about to really rough up the edges. Heat extra virgin olive oil in a non stick roasting pan then add the potatoes and coat them in the oil. Add a few leaves of sage to the oil also. Always come out perfect and really tasty.
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