 |
By (user no longer on site) OP
over a year ago
|
Usually the mrs does all the cooking, but as she has to go to work today, it's been left in my hands, so, any tips on how to cook some kick ass roasties? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Yes par boil and shake pan to roughen edges then tip into a roasting pan of smoking hot goose fat, coat the spuds then sprinkle with dried semolina and salt.
Best crunchy roasties ever!!! |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I just boil them for 10 mins, drain them leave them to dry out a bit, fluff them up in a collander and then cover them in fry light.. really hot oven.
Boring but a healthier option |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"I just boil them for 10 mins, drain them leave them to dry out a bit, fluff them up in a collander and then cover them in fry light.. really hot oven.
Boring but a healthier option"
Yes I was told to use the fry light due the her dietary requirements |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Semolina tip works if you use fry light also.. if mrs mally is doing the slimming world diet its 2.5syns for 25g of semolina
if she's not just ignore that lol.. i tend to re spray my spuds a few times and turn them around to get a gorgeous colour on them |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Fry light??? SW!!
yup gonna turn into a yummy mummy one day lol"
I lost a lot of weight with SW so it can be done  Good luck and if you need help just message. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"Ooo well lady tease gave you the roasty ultimate recipe. Fry lite!! Good grief very healthy.
Good luck with it "
Fry Light gets used whenever anything goes in the pan, even eggs, it is indeed the healthier option but you have to be a bit more creative with the flavouring |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Not sure how it would work in fry light with no real liquid to transfer the flavours but I usually roast mine in a tray with whole bits of garlic (white papery rubbish removed obviously) and an arse load or fresh rosemary. Bit of salt and pepper and maybe a touch of lemon juice depending on the meat. Pork fat if you have any but sunflower oil works fine. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"go to freezer
select correct bag
cut corner
pour potatoes into roasting tin
cook for 40 mins 200c
 Aunt Bessie xxxx"
Dya think I'm looking for a Death Wish! 
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
"go to freezer
select correct bag
cut corner
pour potatoes into roasting tin
cook for 40 mins 200c
Aunt Bessie xxxx
Dya think I'm looking for a Death Wish!
"
good luck |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Dunno if this is cheating but I boil spuds as I would for mash then pick a few out, give them a bit of a shake in another pan then fry em in a small pan of beef dripping until they are golden brown.. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Pork fat  now you're talking. You can tell which way my weights going. !"
Well I feed Alex plenty of the stuff - can't be that bad for you! What I do is buy the rolls of crackling rind at morrisons when they're reduced and bake the fat off them. Can't beat it! |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Why is everyone shaking the roasties in pans etc first?
Think ill do that next time seen as its only me who doesnt!! Xx"
If they're roughed up a bit the oil 'sticks' to them better, effectively makes them porous. Means they cook in the oil all over rather than having dry patches. Can be overdone though, if they're too rough they soak up too much oil.
A metal sieve is what I tend to use. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I'd like to go to Lady Tease for lunch but I reckon with the size of my arse I should go see cuteNsassy instead for the healthy option!"
i loved my roasties drenched in oil.. its how i achieved my excessive curves lol |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I do my own take on roasties by using new potatoes (skin on)
Cut em in half, par boil them
Then empty the water out of the pan and sprinkle with extra virgin olive oil, black pepper, sea salt and dried rosemary
Give 'em a good shake and empty out on to a baking tray.
Lovely crispy crunchy bite size morsels and cos they're diddy, they're don't take long to crisp up either |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Usually the mrs does all the cooking, but as she has to go to work today, it's been left in my hands, so, any tips on how to cook some kick ass roasties?"
The key is HOT oil. Put the roasting tin with a good helping of vegetable oil in the oven on high heat when you put the spuds on to boil. Boil the spuds for ten minutes and then drain them off and give them a good shake in the saucepan/colinder (but put a cover over them or they'll fly off everywhere. This will fluff them up but be careful not to overdo it or they'll break up completely.
Now pour them into the hot oil and spoon the oil over the top of them, this helps to seal them. Turn the heat down to 190C and roast for 45 mins turning them halfway through.
If you can get hold of some Maggi Liquid Seasoning (Tesco's £1) then sprinkle that over the spuds when you put them in the oil for a real kickass bite to them. |
Reply privately, Reply in forum +quote
or View forums list | |
"I do my own take on roasties by using new potatoes (skin on)
Cut em in half, par boil them
Then empty the water out of the pan and sprinkle with extra virgin olive oil, black pepper, sea salt and dried rosemary
Give 'em a good shake and empty out on to a baking tray.
Lovely crispy crunchy bite size morsels and cos they're diddy, they're don't take long to crisp up either "
What time ya want me round |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
