"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2011, 07:12 PM   #1
Senior Cook
 
Join Date: Feb 2008
Location: Ireland
Posts: 166
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.


Douzer77 is offline   Reply With Quote
Old 02-04-2011, 08:12 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,217
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-04-2011, 11:50 PM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-05-2011, 02:44 AM   #4
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,428
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
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.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 02-05-2011, 04:12 AM   #5
Senior Cook
 
Join Date: Feb 2008
Location: Ireland
Posts: 166
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.
Douzer77 is offline   Reply With Quote
Old 02-05-2011, 08:29 AM   #6
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,543
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.
Rocklobster is offline   Reply With Quote
Old 02-05-2011, 08:34 AM   #7
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,131
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.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-05-2011, 08:49 AM   #8
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
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.
garlicjosh is offline   Reply With Quote
Old 02-05-2011, 12:52 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-05-2011, 12:54 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-05-2011, 01:06 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,217
When you can bake a whole potato in an hour, it should be easy to believe you can roast cut up potatoes in an hour or less.

Toss cut up potatoes with a variety of seasonings and roast. In a pinch, a packet of Lipton's onion soup and dip mix does a good job of flavoring roasted potatoes.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-05-2011, 11:48 PM   #12
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
so I was reading an old issue of cooks illustrated tonight and it had information about making perfect roasted potatoes and actually they do recommend parboil... I'll explain more tomorrow..I'm far to tired to pull the information back out
garlicjosh is offline   Reply With Quote
Old 02-06-2011, 12:36 AM   #13
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
My oven tends to cook a bit fast, so I have to use lower temps for cooking meat to avoid drying them out (and even then the cooking time is on the short side of the range). As such, if I cook potatoes with meat they won't be done by the time the meat is done....UNLESS I parboil first. So I always do.

I think it may depend on the oven, as well as what dish you're using (metal, glass, etc) whether or not boiling first is necessary. Where I am living and with the oven I have, it absolutely is.
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 02:21 AM   #14
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
The Micheal Caine method, "not a lot of people know this", parboil the spuds, cool, roughen, dip the spuds in cold Evoo, take out, place on the metal tray you use to roast then leave in the coldest part of your fridge, repeat the dipping after about 8hrs so you get a good Evoo coating on the spud, leave in the fridge for another 16 hrs, then roast cold from the fridge in a very hot oven to start.
Bolas De Fraile is offline   Reply With Quote
Old 02-06-2011, 03:34 AM   #15
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by Bolas De Fraile View Post
The Micheal Caine method, "not a lot of people know this", parboil the spuds, cool, roughen, dip the spuds in cold Evoo, take out, place on the metal tray you use to roast then leave in the coldest part of your fridge, repeat the dipping after about 8hrs so you get a good Evoo coating on the spud, leave in the fridge for another 16 hrs, then roast cold from the fridge in a very hot oven to start.
Pardon my ignorance but....Evoo?
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 06:28 AM   #16
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by cmarchibald View Post
Pardon my ignorance but....Evoo?
Extra virgin olive oil. It's even been added to the dictionary and was coined by Food Network star Rachel Ray.

BTW, it is pronounced E V O O. I'll bet you thought e-voo!
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-06-2011, 07:47 AM   #17
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by Zhizara View Post
Extra virgin olive oil. It's even been added to the dictionary and was coined by Food Network star Rachel Ray.

BTW, it is pronounced E V O O. I'll bet you thought e-voo!
Indeed I did!
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 07:57 AM   #18
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by cmarchibald View Post
Indeed I did!
Personally, I hope e-voo catches on.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-06-2011, 09:18 AM   #19
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
Quote:
Originally Posted by Zhizara View Post
Personally, I hope e-voo catches on.
Sounds better then the current version..anytime I hear someone actually say the current out loud I have to walk away.


Ok, basically parcooking will remove some of the surface starch which will aid in a crispy exterior on the spud..the trick is to not cook them to far so they become soft and you are unable to toss them in oil/herbs. This also cuts down the roasting time...I know most of the time I roast potatoes it takes roughly 45 minutes to an hour and usually they don't cook evenly.

"The big breakthrough came courtesy of our science editor, who observed that the parcooking step was doing more than just jump starting the surface starch. It was also speeding up the evaporation process by creating a rough surface. A rougher surface, he explained, offers more escape routes for moisture than the flat surface of a raw potao and the damaged exterior cells surrender their moisture more readily than intact cells."

It also talks about that the parcooking time is really low..you bring the water to a boil and then drop it to a simmer and only cook for roughly 5 minutes. Enough to start to cook them, to roughen up the surface and wash the right amount of starch away before tossing in your oil and then adding to a preheated baking pan.

So with this new information
my verdict is this...(granted it is now sunday so the information is no longer of use for the current post)
If I was going to prep these for later use, I would cut them, stash them in the salted cooking water. pull them out, and then finish.
btw, with this method..and the recipe your roast time is only 10-20 minutes.
garlicjosh is offline   Reply With Quote
Old 02-06-2011, 09:26 AM   #20
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,543
Another thing I find useful is having a good spatula to scrape the potatos from the bottom of the pan/sheet, so you get all of the skin and leave nothing stuck to the bottom.

For the last few years I have been using a stainless steel paint scraper. I have a couple I bought exclusively for scraping food off of pans and cookie sheets, or when I cook some stuff in my cast iron pans. They are very thin and sharp and really do the job well. You need to splurge and get a good one because the cheaper ones will rust.
Rocklobster is offline   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.