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?

dpb

boiled for too long....possibly
wrong oil.....possibly use dripping
Not hot enuff

...at a guess..

paulr

I use olive oil or sunflower oil.

AndyC_772

iTrader: (2)

Oven not hot enough. 230-250 deg C for 30 mins (turn after 15) or they'll be soggy.

monty baber

No ainsley harriott but........ after you boil the spuds shake them up in the saucepan with a lid on and then put them on the baking tray in some HOT oil, keep basting and...........crunchy

A&E

Use King Edwards - make superb crunchy roasties

lightning101

Poofs - put it in the deep fat fryer

Mans cooking for real men

Vegescoob

Sorry.
It's a gift.
Genetic, who knows?

paulr

Do you boil them first too.

Also why do people put tin foil on stuff in the oven?

boxst

Hello

If cooking with meat, try and cover them in the fat whilst cooking. Crispy and yummy.

Steve

*Cino*

Yeh defo do the shaking after boiling and cook them in the meat jucies from the meat you cooked, not only will they be crunchy, but also chewy and tastey!


And it's already been mentioned but turn your oven up

davegtt

I boil them too just to soften the potato, now I'll tell ya what ya doing wrong cause it used to puzzle me too.... 15 mins before you put them in the tray in the oven, get the tray heated up with a little butter and a 3rd of Lard thats right a massive chunk of lard.... once thats boiling hot stick the potatoes in and wal a. crispy potatoes. easy

tin foil reflects the heat and also keeps the juices together (i.e. if I put lamb in the oven I'll cover it in tin foil and collect the fat to use with the gravy AND the roast potatoes

FlightMan

1. Only use King Edwards.
2. Boil for 10 to 15 mins.
3. Drain water, put a lid on the pan, and shake, so they're battered.
4. Put in a roasting tin of hot oil, depth approx 1/3". Do not cover.
5. Baste tops over spuds with the hot oil.
6. Cook at 200 deg C for 40 mins.

Remove, sprinkle with sea salt, enjoy.

Christ I'm hungry now.

A&E

splashes on your **** - you should know

SD

Boil for 10 minutes in lightly salted pre-heated water. Oven at 220 (fan) and a tray with 2-3mm of oil in it, again pre-heated. Take potatoes out of water and drain. Put them straight into the pre-heated tray/oil and cook for about 50 minutes (maybe more if big potatoes) turning once. Maris Pipers make the *best* roasties.

HTH

Simon

Scooby Roo

Right crispy roasties......my speciality

Boil for 8 - 10mins

Drain

Drop into a bowl of seasoned flour (plain with salt and pepper)

Shake around (the surface of the potato should have broken)

Then put a roasting tin with about half an inch of oil, fry the spuds up for about 5 to 8 mins

Put into oven @ 200 to 220 degrees for about hour or until they are crispy.....don't forget to baste every 20 mins.

Voila you will not be disappointed

Roo

SD

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

paulr

Okay,thanks for the help.

SD

Yorkshires yes but roasties no way - taste like play-doe and never even a bit crispy.

Mark Miwurdz

This will split this thread in half opinion-wise but:

After you've drained the spuds and before you shake them, put a dollop of marmite in the pan, then shake 'em and roast away.

[Fast Show moment] Oh I'm sorry, I've just come[/Fast Show moment]

Cheers
Kav

Scooby Roo

Trust me half inch, if you don't have the bottle then a third is the min

AndyC_772

iTrader: (2)

I can't believe people are suggesting 1/3" or more oil, all you need is a thin layer to cover the bottom of the roasting tin. Maybe that explains how some pubs manage to get them so greasy and soggy. Urgh.

My recipe, tried & tested:

- Peel potatoes (I always use White potatoes myself)
- Cut into chunks between golf ball and snooker ball size and place into a saucepan
- Cover with boiling water, bring back to the boil and simmer for 10 mins (and no longer)
- Meanwhile, turn the oven up to maximum (at least 230 deg C)
- Put a dollop of vegetable fat into a roasting tray - it's healthier than using the meat juice. Put the tray in the oven so it has 10 mins to heat up.
- While the potatoes are boiling, the fat melts and should be sizzling hot ready for the spuds
- Drain the spuds, carefully remove the tray from the oven and transfer the spuds into it.
- Brush the oil all over them
- Return to the oven for 15 mins
- Remove from oven, turn each potato and brush with oil again.
- Return to oven for another 15 mins
- Enjoy!

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

mr & mrs carlos uk300

cook them in with ya meat, the juices run into the potatoes giving them a better taste, take them out 1/2 hr before meat is ready and let them cook on their own so they go crispy. For special occasions grate some orange rind garlic and sage buy some goose fat (sainsburys) heat the goose fat till it just starts smokin place ya pots and parsnips in the goose fat sprinkle the grated ing on top and baste over with the goose fat, realy realy tasty.

Dieseldog

450 deg c for 90 minutes...










... trust me, they'll be crispy alright.

matchmaker

Goose fat is best

camk

cook 10 mins, rough up in a collander(big tip), sprinkle with some flour, cover with oil(Goose fat is best). in oven 210 till crispy.....