Thread: SW Roasties

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 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.

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

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!

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.

Originally Posted by 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.

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

Originally Posted by 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.

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

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

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

Originally Posted by evanthomas

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.

Originally Posted by 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

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

oooh, that sounds lovely!

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

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

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!!!