How do you get crispy roast potatoes?
30 June 2005, 11:04 PM
#31
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Just for a different twist...try roasting new baby potatoes...... they scream a bit but boy are they yummeeee,,,,, with the skins on of course
Yve
Yve
30 June 2005, 11:31 PM
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Originally Posted by lightning101
Poofs - put it in the deep fat fryer 
Mans cooking for real men
Mans cooking for real men
Simon.
30 June 2005, 11:41 PM
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Have to disagree with most of you here.
I stick them in with whatever meat I'm cooking, no pre-boiling. I wrap the meat in foil, then put the spuds bare round the outside with just enough oil to stop them sticking plus a drizzle over the top of the spuds. Plenty if salt, pepper and herbs then cook for however long the meat takes. For the last half hour, unwrap the meat and let the juices flow over the spuds and they'll be perfect: crispy outer shell, fluffy in the middle and not greasy in the slightest. For best results, mix the remaining juices with your veggie water and stock to make your gravy.
I stick them in with whatever meat I'm cooking, no pre-boiling. I wrap the meat in foil, then put the spuds bare round the outside with just enough oil to stop them sticking plus a drizzle over the top of the spuds. Plenty if salt, pepper and herbs then cook for however long the meat takes. For the last half hour, unwrap the meat and let the juices flow over the spuds and they'll be perfect: crispy outer shell, fluffy in the middle and not greasy in the slightest. For best results, mix the remaining juices with your veggie water and stock to make your gravy.
01 July 2005, 12:01 AM
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Originally Posted by BeverleyJM
10 - 15 minutes, it can be longer. I've forgotten to drain mine and almost roasted mashed spuds before, they are always crispy.
The 2 main important things are....
1. the spuds must have boiled long enough to have broken flesh. I always drain mine, leave them in a saucepan with the lid on and shake them.
2. oil must be pre-heated. The spuds must sizzled when you put them in oven.
Sometimes I sprinkle Maldon salt over them before I put them in the oven, sometimes sprinkle them with sesame seeds.
Mine are always crispy
The 2 main important things are....
1. the spuds must have boiled long enough to have broken flesh. I always drain mine, leave them in a saucepan with the lid on and shake them.
2. oil must be pre-heated. The spuds must sizzled when you put them in oven.
Sometimes I sprinkle Maldon salt over them before I put them in the oven, sometimes sprinkle them with sesame seeds.
Mine are always crispy
(but no sesame seeds please.......)
01 July 2005, 12:15 AM
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christ im hungry after reading this thread 
make sure you regularly take the tray out and spoon the fat over the potato's while theyre cooking. also boil them first too
make sure you regularly take the tray out and spoon the fat over the potato's while theyre cooking. also boil them first too
01 July 2005, 12:23 AM
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arrrrrrr Jim lad............is that there Maldon Salt better than any other Sea salt then...
btw 450.....:eeeeK:........
........is that there Maldon Salt better than any other Sea salt then...btw 450.....:eeeeK:........
Last edited by dpb; 01 July 2005 at 12:25 AM.
01 July 2005, 08:37 AM
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Originally Posted by davegtt
Suprised nobody has mention Aunt Bessie yet just as good actually, now you cant beat her Yorkshires, I dont bother making my own yorkshires when you can have hers
just as good actually, now you cant beat her Yorkshires, I dont bother making my own yorkshires when you can have hers 
01 July 2005, 08:43 AM
#41
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boil spuds for about 10 mins, drain well and shake!
heat the oil to hot hot hot, then put spuds in drizzle a little of the hot oil over the top of the spuds, sprinkly over some "season all" and chuck em in the oven for about 45mins on 200.... nice really crispy top with lovely fluffy potato inside
heat the oil to hot hot hot, then put spuds in drizzle a little of the hot oil over the top of the spuds, sprinkly over some "season all" and chuck em in the oven for about 45mins on 200.... nice really crispy top with lovely fluffy potato inside
01 July 2005, 09:13 AM
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Originally Posted by davegtt
your kidding? aunt bessies yorkshires are not that small and theyre defo not tough...
01 July 2005, 12:10 PM
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Originally Posted by paulr
I boil them first for 10 minutes,then put them in a prheated oven in a small tray with a bit of oil.But i find it hard to get them crispy,they seem a bit soggy.
Any idea why?
Any idea why?
par-boil for five minutes, roast in goose fat for an hour at about 180-200, basting every 20 mins until crispy golden. crunchy on the outside and very fluffy on the inside. the best.
01 July 2005, 04:58 PM
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Originally Posted by crush her
With all the fat that seems to go in, it's no surprise most subaru drivers are huge
01 July 2005, 05:32 PM
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Originally Posted by OllyK
Compared to the one me or the misses do, they are a pathetic effort in terms of size, flavour and texture.
Let's clear this up: Are you referring to the ones that you buy already risen and cooked, or the ones which are a mince-pie metal tray with about 100ml of frozen batter in? This is VERY IMPORTANT!
The ready-risen efforts ^ ARE crap I agree - they simply go burnt and crispy like the texture of Cheese Quavers but with only a burnt flavouring.
The ones that are batter which you cook from frozen are QUALITY - I've yet to taste better home-made ones and my mum is EASILY the best cook in the world!
Glad we cleared that up!
02 July 2005, 12:19 AM
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Ah, you've moved this on since the roast spuds conversation !!
Packet Yorkshires ??? Thats just wrong.
Batter can be prepared in advance, but salt should be added just before cooking. Meat fat in a pie tray, pre heated in a very hot oven, so when you add the mixture, it sizzles.
NEVER open the oven mid-cooking, a wave of cold air will deflate them !!
Packet Yorkshires ??? Thats just wrong.
Batter can be prepared in advance, but salt should be added just before cooking. Meat fat in a pie tray, pre heated in a very hot oven, so when you add the mixture, it sizzles.
NEVER open the oven mid-cooking, a wave of cold air will deflate them !!
02 July 2005, 01:19 AM
#53
Let's get it back on track Guys.
How to make Perfect Roast Potatoes.
1. King Edwards Peeled and halved.
2. Place into microwave dish with approx 1cm of water (no more)
3. Sensor Cook
4. Remove and shake to roughen edges
5. Pour water away
6. Place in Fan preheated 250c oven tray with 250g of beef dripping.
7. Crack sea salt and pepper over.
7. Move / Baste / Turn every 10 mins or so till uniformly brown
Voila.
And to quote a very famous saying
"May all your dumplings look like Fannies"
Not Roast related.
Then Again, Come to think of it..........
How to make Perfect Roast Potatoes.
1. King Edwards Peeled and halved.
2. Place into microwave dish with approx 1cm of water (no more)
3. Sensor Cook
4. Remove and shake to roughen edges
5. Pour water away
6. Place in Fan preheated 250c oven tray with 250g of beef dripping.
7. Crack sea salt and pepper over.
7. Move / Baste / Turn every 10 mins or so till uniformly brown
Voila.
And to quote a very famous saying
"May all your dumplings look like Fannies"
Not Roast related.
Then Again, Come to think of it..........
02 July 2005, 05:21 AM
#54
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Agree with what has been said.
The key is that the oil is very very hot.
Best thing to do is to take the tray out of the oven once hot place on burner then add the spuds, as the water content in the spuds reduces the oil temp massively.
The key is that the oil is very very hot.
Best thing to do is to take the tray out of the oven once hot place on burner then add the spuds, as the water content in the spuds reduces the oil temp massively.
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