This is a Premium feature
Potatoes help!(6 Posts)
I'm making little roasty potatoes for with dinner today. Usually I prep my potatoes before hand by chopping and putting in a bowl of water to stop them discolouring. I then dry them off when I'm ready, pop on a baking tray and cover in olive oil, salt, pepper, garlic and rosemary. They never go as crispy as i would like though. I was thinking today that I'd prep them and pop them in a bowl then cover in the olive oil, salt, pepper and garlic then just use them when I'm ready (couple of hours time). Will they discolour? Will it work? Someone please help!
I always parboil roasties. And use an oil that can go to a high temperature (e.g. rapeseed oil) with a bit of butter for flavour. When parboiling I tend to do the water from cold, so that the middle of the potatoes is warmed up gradually too, and boil for abut 10 minutes (just make sure it doesn't turn to mash!). Water must be salted. When you drain them off, leave them for 5 minutes to let off the steam. The edges should be fluffy, which the oil soaks into and crisps up.
These aren't what you would class as a true roast potato whatsthecomingoverth
Ah ok, sort of like a cross between wedges and roast potatoes then? I do that sort of thing sometimes but if you want them crispy I'd still parboil a bit, even if they're small. (I'd just put them into boiling water rather than from cold.) I'm sure they'll taste nice still, can't go far wrong with garlic and herbs!
They haven't discoloured! That's them in the oven roasting away. Will update with the final result! They are more a cross between wedges and roasties that's a good way to describe them!
Please login first.