How do you make your Roasties?

[kernel]

My old man makes roasties where he cuts the spuds into quite small pieces, parboils them, then covers them in some sort of oil before finally roasting them on a foil-lined baking tray and they come out tasting amazing with a crispy outer coating.

I was thinking there must be other ways to make them even more delicious with seasoning or other flavourings so come and crack an egg of knowledge all over this thread and make me betterer at roasties.

 

[bluethrough™]

Just use a flavoured tea bag and pour hot water on

 

[Eat Y'self Fitter]

Floury spuds like maris piper
Par boil, make sure you don't over cook.
drain & cover with a tea towel to dry out a little .
Preheat a baking dish (I use a big Pyrex one) and add some olive oil. Get the oil nice & hot in the oven.
give the pan a quick shake & carefully tip them into the tray, they should sizzle.
Carefully turn them over with a fish slice so they get coated in oil.
Roast for 40 mins turning them again half way through.

Bingo.

 

[Dr. Lecter]

Obviously nothing beats home made but if you’re lazy, useless or both then these take some beating.

 

[kernel]

Well that's what I would normally do but it turns out that once you've had a hot mouthful of my old man's delicious roasties, you never go back.

 

[Dr. Lecter]

Well that's what I would normally do but it turns out that once you've had a hot mouthful of my old man's delicious roasties, you never go back.

ohh:

 

[Nugent]

I peel the spuds, par boil em and bash the edges up in a colander .
Pour oil over em and stick em in the same tray as the meats juices.

When they are ready , take em out, if any fall on the floor they go on the missus plate

 

[Mad Al]

Peel, chop spuds, pre heat metal dish with half a pound of lard in, chuck spuds in, cook on 200 for an hour, tossing every 15 minutes, oh and tossing the spuds as well.

 

[deleted]

Fucking hell. This forum is populated by tarts.

Get the splitarse to make them.job done

 

[kernel]

Fucking hell. This forum is populated by tarts.

Get the splitarse to make them.job done

That's the whole point of this thread, getting the missus to cook means you end up with roasties out of a packet. This thread is mankind's altruistic way of thriving towards a greater tasting spud for all of humanity to enjoy.

 

[Eat Y'self Fitter]

Don't forget to salt the water.

 

[Joecity]

Floury spuds like maris piper
Par boil, make sure you don't over cook.
drain & cover with a tea towel to dry out a little .
Preheat a baking dish (I use a big Pyrex one) and add some olive oil. Get the oil nice & hot in the oven.
give the pan a quick shake & carefully tip them into the tray, they should sizzle.
Carefully turn them over with a fish slice so they get coated in oil.
Roast for 40 mins turning them again half way through.

Bingo.

Like the man says. I use British Cold Pressed Rapeseed oil. It has a higher smoking point so you can get the oil hotter without it tainting before you chuck the part boiled spuds in. It also has a lovely colour and taste. £1.49 in Lidl.

 

[Welshineire]

Ah hello, have none of you got wives to do these menial tasks.

 

[Mad Al]

Fuck the vegetable oils , lard is best for roast spuds, and frying chips.

 

[TH63]

Sorry, I appear to have accidentally stumbled across fucking mumsnet.

Where’s the I like football and hate Jews messageboard?

 

[Welshineire]

Sorry, I appear to have accidentally stumbled across fucking mumsnet.

Where’s the I like football and hate Jews messageboard?

:bow:

 

[Welshineire]

:bow:

Minus the Jews bit.

 

[Mrs Steve R]

Sorry, I appear to have accidentally stumbled across fucking mumsnet.

Where’s the I like football and hate Jews messageboard?

Most of the top chefs are men, no reason why men shouldn't talk about cooking.

 

[Travis Bickle]

I peel the spuds and my Mrs does the rest

 

[Ainsley Harriott]

Aunt Bessies roast potatoes, put in the same tray as the lamb/beef.

One half gets coated in the dripping (don't start, Lecter) to give a crispy dark brown meaty finish.