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Old 02-04-2011, 07:12 PM   #1
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Question Roasting potatoes question

Evening all,

Have friends coming over for roast dinner on Sunday so hoping to get prep done early in day.

When roasting potatoes I normally par boil for 10 mins, let sit in steam for 5/10 min, do the banging round in the pot to roughen the edges then into oven in oil/meat juices for 45/60 mins.

My question is if I parboiled early in the morning and then let them for a couple of hours would they still turn out okay if I put them in for the last hour?

Or any other suggestions gratefully appreciated.


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Old 02-04-2011, 08:12 PM   #2
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Assuming you cut the potatoes into pieces, 45-60 minutes in the oven with the roast is all that's needed. The parboiling and steaming is really unnecessary.
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Old 02-04-2011, 11:50 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Assuming you cut the potatoes into pieces, 45-60 minutes in the oven with the roast is all that's needed. The parboiling and steaming is really unnecessary.
Agreed.
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Old 02-05-2011, 02:44 AM   #4
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Quote:
Originally Posted by Andy M. View Post
Assuming you cut the potatoes into pieces, 45-60 minutes in the oven with the roast is all that's needed. The parboiling and steaming is really unnecessary.
Quote:
Originally Posted by taxlady View Post
Agreed.
+1

You can certainly cut the spuds in advance, store in water until needed, then just drain when needed. hen, it's just a matter of oil and seasoning, laying in a single layer and getting the, all roasty toasty. Just potatoes, no need to re-invent the wheel.
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Old 02-05-2011, 04:12 AM   #5
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OMG have been roasting potatoes for the last 20 years and have always always always parboiled Each normal potatoe is cut in 4 and the smaller ones 1/2 or 1/3 so they are all roughly the same size. Will certainly be happy to give the no boiling a try.
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Old 02-05-2011, 08:29 AM   #6
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I have been microwaving them for a few minutes first. I put them in a glass bowl and cover tightly with plastic wrap. Nuke on high for 4 or 5 minutes and then drain the condensation. Meanwhile, I put the pan with olive oil in the preheated oven by itself to heat up the oil. Then after a couple of minutes I take the pan out and pour the potatos on and return it to the oven. The microwaving creates a different texture than placing them directly in the oven raw. They get a very nice chewy outside skin on them and stay moist and fluffy inside. I do it like that always now.
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Old 02-05-2011, 08:34 AM   #7
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You are cooking them so much that I am surprised they aren't "mashed" by thectime they're done.

Like the folks above have said, potatoes are easy-peasy. I would recommend using uniform pieces of the same kind of potato. Different types cook at different rates. And make sure they are well seasoned.
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Old 02-05-2011, 08:49 AM   #8
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As said, the boiling is very unnecessary and you're really over cooking the poor spuds.
I know a lot of people who do the microwave method.
I always cut my down to uniform size, tossing them in some oil with whatever herbs im feeling that day (if any) and then into the oven.
Also as said, I agree fully with cutting them ahead of time and just stashing them in some water to keep them from changing color.
Stash in the fridge until ready to use, pull them out of the water and roast.
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Old 02-05-2011, 12:52 PM   #9
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Quote:
Originally Posted by Rocklobster View Post
I have been microwaving them for a few minutes first. I put them in a glass bowl and cover tightly with plastic wrap. Nuke on high for 4 or 5 minutes and then drain the condensation. Meanwhile, I put the pan with olive oil in the preheated oven by itself to heat up the oil. Then after a couple of minutes I take the pan out and pour the potatos on and return it to the oven. The microwaving creates a different texture than placing them directly in the oven raw. They get a very nice chewy outside skin on them and stay moist and fluffy inside. I do it like that always now.
I'll have to give that a try.
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Old 02-05-2011, 12:54 PM   #10
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Quote:
Originally Posted by TATTRAT View Post
+1

You can certainly cut the spuds in advance, store in water until needed, then just drain when needed. hen, it's just a matter of oil and seasoning, laying in a single layer and getting the, all roasty toasty. Just potatoes, no need to re-invent the wheel.
I wonder if the water is necessary. Wouldn't putting the oil on them ahead of time keep them from changing colour? I'll have to do an experiment.
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