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Old 04-23-2007, 08:00 AM   #11
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Quote:
Originally Posted by csalt
I'm not a great recipe adherer. I tend to edit them to our own taste as I go along. Or else just make things up without a recipe.
i,m the same as you,i make it up as i go along.
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Old 04-23-2007, 12:19 PM   #12
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Quote:
Originally Posted by Katie E
I've been cooking for nearly 50 years and have never precooked potatoes when cooking with a roast of any kind. Mine always turn out fine.
Me neither. But I've only been cooking for 45 years.

I have never seen a recipe for roasted potatoes that says to parboil them. I would think that might inhibit their ability to crisp up. IMO you need no recipe for them anyway.
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Old 04-23-2007, 12:51 PM   #13
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Parboiling is standard in UK, then you shake them to rough up the edges, with gives a better crisp in fact! the roughed edges and the oil do their stuff to create a crisp surround and light fluffy insides.

I've been thinking about this and wonder how much potato choice influenses this. Instinctively I go for a floury potato for boiled and "English" roast and am less fussy for others. I might experiment with my normal choices.
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Old 04-23-2007, 01:24 PM   #14
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So far as choice goes, being on a limited budget I buy whatever I deem to be good value. Same with all the rest of the shopping.
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Old 04-23-2007, 03:38 PM   #15
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I've never precooked a potatoe that I was going to roast either. It is interesting that it is standard in England.
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Old 08-13-2007, 10:30 PM   #16
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i've never pre-cooked them
i either cut them up or put small whole potatoes with the skin on straight in the dish with the salt, oil and seasoning.
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