SW Roasties

[dizzydawnie]

Used Maris Pipers, par boiled them (a little over if anything but I thought that may make them nice and soft in side), drained, frylighted and shoved in the oven, turned half way through cooking. Other than using Fry light instead of Oil they were done just as I would do Roasties, but boy! Were they disappointing!!

Can anyone advise how I should make the perfect SW roastie please??

TIA

x

 

[-Tally-]

I do the same but use a tablespoon of extra virgin olive oil as a HExB and then finish with frylight. Really gives them that bit of crispiness needed.

 

[dizzydawnie]

Thank you TheMissus

but if I am on an EE day I wouldn't have a HEB to use (porridge for breakfast religiously!! lol!!). How many syns would it be to cook them this way please?

D x

 

[woodmouse]

After you'd par-boiled and drained them, did you put them back in the saucepan over the heat and shake them to rough them up and dry them out a bit? Don't forget to put the lid on when you do this!

 

[loosemyageinweight]

Have you tried chicken oxo roasties?

Par boil the pots, drain and rough them up a little. Place in a roasting dish, then pour upto 1/2 way up the potatoes made up chicken stock, spray the tops with frylight and put in a hot oven for about 45 mins.

The potatoes soak in the chicken stock making the inside lovely and soft and the outside crispy from the frylight ......and they don't taste of chicken!

It's what a chef would do, however he would add goose fat instead of the liquid.

PS Don't turn the potatoes otherwise they won't get crispy.

 

[evanthomas]

Have you tried chicken oxo roasties?

Par boil the pots, drain and rough them up a little. Place in a roasting dish, then pour upto 1/2 way up the potatoes made up chicken stock, spray the tops with frylight and put in a hot oven for about 45 mins.

The potatoes soak in the chicken stock making the inside lovely and soft and the outside crispy from the frylight ......and they don't taste of chicken!

It's what a chef would do, however he would add goose fat instead of the liquid.

PS Don't turn the potatoes otherwise they won't get crispy.

Will have to try this, upon first reading i thought it would go very soggy, but i shall indeed try them!

 

[cherry-pie]

Have you tried chicken oxo roasties?

Par boil the pots, drain and rough them up a little. Place in a roasting dish, then pour upto 1/2 way up the potatoes made up chicken stock, spray the tops with frylight and put in a hot oven for about 45 mins.

The potatoes soak in the chicken stock making the inside lovely and soft and the outside crispy from the frylight ......and they don't taste of chicken!

It's what a chef would do, however he would add goose fat instead of the liquid.

PS Don't turn the potatoes otherwise they won't get crispy.

Thanks for posting this - I'm intruiged and going to have a go at the weekend!!!

 

[Sharloid]

I've never par boiled my potatoes - just stick them in the oven with some frylight. They've always turned out yummy!

 

[hollys nan]

Yes I dont par boil mine either, and they indeed turn out OK.

 

[loosemyageinweight]

Will have to try this, upon first reading i thought it would go very soggy, but i shall indeed try them!

Just don't put too much liquid in, as the potatoes absorb it and should all more or less disappear from the dish.

 

[Maximus]

Used Maris Pipers, par boiled them (a little over if anything but I thought that may make them nice and soft in side), drained, frylighted and shoved in the oven, turned half way through cooking. Other than using Fry light instead of Oil they were done just as I would do Roasties, but boy! Were they disappointing!!

Can anyone advise how I should make the perfect SW roastie please??

TIA

x

I do mine in the Actifry, but before I got the Actifry, I would do them WITHOUT par-boiling.

Remember, give them a good old soaking and turn a couple of times.

Steve

 

[mojomcl]

oooh, that sounds lovely!

 

[mummy-to-two-monkeys :)]

Ooohh im doing a roast tomorrow and I think i'll try the chicken OXO!!

 

[Lozzie71]

Try adding some herbs? I do mine with rosemary and a little sea salt sprinkled on them, they are really nice.

 

[mummy-to-two-monkeys :)]

OMG these roasties were to die for!!! I added a Knorr chicken stock cube to 450ml of water and added to the par-boiled potatoes, sprayed with frylight and *voila* - they tasted 100% better than cooking just the potatoes with the frylight!!!

 

[emoo123]

ooh they sound nice!! silly question though (never done roasties before!!) how long do you par boil them for???

 

[mummy-to-two-monkeys :)]

ooh they sound nice!! silly question though (never done roasties before!!) how long do you par boil them for???

I boil them just until the edges of the potatoes have gone a different colour to the middle which means they are a little soft at the edge then I tip them into a strainer and rough them up a bit - gives the edge a bit of crispyness ;-)

You have GOT to try them!!

 

[Anneski]

OMG these roasties were to die for!!! I added a Knorr chicken stock cube to 450ml of water and added to the par-boiled potatoes, sprayed with frylight and *voila* - they tasted 100% better than cooking just the potatoes with the frylight!!!

I am trying this today, as I am doing roast chicken and was just surfing the recipes, and this sounds - well it sounds bizarre to tell the truth, but as two people say it works fabulously that's good enough for me, will report back in later!

 

[Vixxster]

LOL I don't bother boiling them in the stock, I boil them in water and crumble the OXO onto them, then put them back in the empty pan, squirt with frylight, toss, squirt with frylight, toss, till they are covered, whack in the oven for around 40-50 mins on 180/GM6.

Crunchy, yummy and they have a delicious savoury crust.

I do this with potato wedges too and substitute the OXO with smoked paprika.

 

[Anneski]

Well, I did the method where I added stock to the roasting pan, and I sprayed the top of the spuds, and I have to say they were FANTASTIC! I sprinkled with sea salt and pepper as well, and they did indeed soak up all the stock and remain fluffy inside and go crispy outside, all with no nasty gallons of oil calories to worry about!
This goes in my 'like, a lot!' folder