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  1. #1
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    Default Perfect roast veggies... I wish!

    Anyone have the knack to perfect roast veggies each time?

    Over the years, I've produced a few batches that I was pleased with but far more that I wasn't.

    If a really good oven is essential then I may have to wait until we move.

    Any pointers?

  2. #2
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    Hot pan with hot oil then put potatoes etc in, lots of salt.
    Some people say to parboil... But I'm
    not sold on that one.

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    I parboil my vegies and then put oil on them and roast at 230 until they are crisp and brown

  4. #4
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    I chop them into crazy sized pieces, heat the oil in the pan, cover the veggies with various seasonings (potato/sweet potato get garlic salt, most others get thyme, rosemary, salt and a teeny bit of paprika) and bake for about an hour at 220

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    For potatoes I definitely par boil. They are such fickle vegetables.

    I then like to slowly roast until they are cooked through and the up the heat to get some crispy bits.

  6. #6
    Bonkers is offline wishes she was a glow worm. A glow worm's never glum, 'cos how can you be grumpy when the sun shines out of your bum?
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    Put them together with the roast... Yummmmmm

  7. #7
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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Yep I par boil while they are draining I chuff them up in the colander then dump them back in the pot with some duck fat, roast them in a hot oven

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    i just chop them all to roughly same size and put them in a roasting pan, drizzle olive oil, parsley, garlic and salt and pepper and mix them up with clean hands then put in oven for an hour covered in foil, then take off the foil and give them a shake or use a spatula to make sure they arent sticking and bake for another 30 mins or until they are crispy

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    I can get really nice roast potatoes, sweet potatoes and fennel. Anything else...no clue :P
    For potatoes I par-boil, then make sure they're dry. For everything I coat them in olive oil (and salt for the fennel), salt, pepper, cumin, paprika or whatever else I feel like. Make sure they're really well coated, spread out on a pan, and roast at a reasonably low temperature (usually about 200 fan forced... so 220 otherwise). Generally leave them for at least 20 min, then check and turn them as necessary until they're nice and crunchy.

  10. #10
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    Oh, forgot to say.
    For potatoes I also bash them around a little after they've been par boiled. If they're a little fluffy on the outside, there's more surface area and they end up crunchier.

  11. The Following User Says Thank You to Renn For This Useful Post:

    Lissy12  (11-08-2012)


 

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