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By *yron69 OP Man
over a year ago
Fareham |
"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally 
Kronchy on the outside and fluffy in the middle  "
Technically fried potatoes? But sounds good. Which oil? |
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By (user no longer on site)
over a year ago
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"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally
Kronchy on the outside and fluffy in the middle
Technically fried potatoes? But sounds good. Which oil?"
Basically yes but in a roast tin so deffo roast spuds 
Regular sunflower oil but at Xmas I use goose fat |
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By (user no longer on site)
over a year ago
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"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally
Kronchy on the outside and fluffy in the middle
Same. Bake on high till all crunchy and mmmmm"
 perfik |
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By (user no longer on site)
over a year ago
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Boil for 10 mins,
dry in colinder shake & fluff up with butter rosemary & thyme & salt,
Leave 2hours (or overnight) in a coolplace still in the colander,
Pre heat a baking tray 190° with goose fat,
Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden
 |
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By (user no longer on site)
over a year ago
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Only ever preboil on full heat for a few minutes. Definitely not until soft. Once drained toss with butter to give good fat coating to help crisping. I never pre heat oil, it's roasting, not frying. |
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By (user no longer on site)
over a year ago
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"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally
Kronchy on the outside and fluffy in the middle "
Just like this |
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By (user no longer on site)
over a year ago
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"Boil for 10 mins,
dry in colinder shake & fluff up with butter rosemary & thyme & salt,
Leave 2hours (or overnight) in a coolplace still in the colander,
Pre heat a baking tray 190° with goose fat,
Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden
"
Mouth is watering |
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By (user no longer on site)
over a year ago
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"Only ever preboil on full heat for a few minutes. Definitely not until soft. Once drained toss with butter to give good fat coating to help crisping. I never pre heat oil, it's roasting, not frying."
It’s roasting as it’s in a roasting tin inside the oven and not in a frying pan or deep fryer  |
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By (user no longer on site)
over a year ago
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"Boil for 10 mins,
dry in colinder shake & fluff up with butter rosemary & thyme & salt,
Leave 2hours (or overnight) in a coolplace still in the colander,
Pre heat a baking tray 190° with goose fat,
Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden
"
I do very similar, except veg oil not goose fat, and I throw some garlic in there too |
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The quick way. Microwave steamer for 6.5 minutes. Put on metal tray (oil smear to stop sticking) and 190c on microwave fan oven function for 10 minutes. Turn over and another 10 minutes. Not the best but does the job. I also do the 'proper' way as mentioned in an earlier post if guests expected! |
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"How do you do yours?"
Parboil my potatoes until almost cooked; Drain of the water using a colander, then shake in the colander until the outsides are roughened.
Dazzle cooking oil & herbs on them, then Chuck them in the oven.
|
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By (user no longer on site)
over a year ago
|
"Boil for 10 mins,
dry in colinder shake & fluff up with butter rosemary & thyme & salt,
Leave 2hours (or overnight) in a coolplace still in the colander,
Pre heat a baking tray 190° with goose fat,
Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden
I do very similar, except veg oil not goose fat, and I throw some garlic in there too "
Ahhh yes never forget the garlic cloves |
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By (user no longer on site)
over a year ago
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Par boil, 10mins ish.
Drain and shake.
Chuck in a roasting dish with hot vegetable oil or goose fat at Christmas along with Rosemary and garlic.
Roast for half hour ish or until done. |
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"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally
Kronchy on the outside and fluffy in the middle "
When you throw them into the colander, dust them with flour, adds to the crunchiness.
And get the oil VERY hot |
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"How do you do yours?
Parboil my potatoes until almost cooked; Drain of the water using a colander, then shake in the colander until the outsides are roughened.
Dazzle cooking oil & herbs on them, then Chuck them in the oven.
"
Herbs really add to the taste of roasters |
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By (user no longer on site)
over a year ago
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Peel and parboil for 10 mins. Drain and fluff them by putting a lid on the pan and shaking them. Into the roasting tray which is full of goose fat that’s been heating in the oven. Tiny sprinkle of plain flower then into the oven and turning every 20 mins for even crispage. |
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By (user no longer on site)
over a year ago
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"Boil for 10 mins,
dry in colinder shake & fluff up with butter rosemary & thyme & salt,
Leave 2hours (or overnight) in a coolplace still in the colander,
Pre heat a baking tray 190° with goose fat,
Add the poatatoes turning every 20 mins and cook for around 1.5h or until golden
Mouth is watering "
I agree and even more so if you were serving them up  |
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By *ikAshCouple
over a year ago
London |
"Boil until soft, shake in colander and throw into a pan of hot oil turning occasionally
Kronchy on the outside and fluffy in the middle "
Fairly similar to mine, but I use butter… buttery roast potatoes… yum, yum, yum x |
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By (user no longer on site)
over a year ago
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Boil for 3 to 5 minutes, drain and let steam for a few minutes, then shake the pan to ruffle up the edges then into hot beef dripping in a roasting tray, 180cfan, turning and basting every 15 mins until desired cromchiness is achieved. Rawr. |
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By *mily36CWoman
over a year ago
Bedford (or anywhere beginning with B..!?) |
"Boil for 3 to 5 minutes, drain and let steam for a few minutes, then shake the pan to ruffle up the edges then into hot beef dripping in a roasting tray, 180cfan, turning and basting every 15 mins until desired cromchiness is achieved. Rawr. "
This ^^ ...with a few twists of salt ...apparently salt is now naughty  |
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