Tuscan seasoning is awesome for putting on veggies!
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11-08-2012 17:04 #11
11-08-2012 17:41 #12Senior Member
- Join Date
- May 2012
Great tips! I've never tried the parboil but I think it's about time. Thanks everyone
11-08-2012 18:04 #13
I par boil toss them in a little oil and seasoning they tend to rough up a little and they are always soft and fluffy in the centre crispy on the outside I use rice ran oil for a crisper result and always into a pre heated hot pan should sizzle when I tip them in.
11-08-2012 18:07 #14
Yes! Parboil then make sure they're dry. I knew there was something I was missing!
11-08-2012 18:10 #15has left the building
- Join Date
- Dec 2008
parboil, fluff up, leave to cool before putting in oven, oil and salt.
Last edited by MothersMilk; 11-08-2012 at 19:58.
11-08-2012 18:23 #16
I watched a Heston show where did perfect roast potatoes and since then mine have always been awesome.
You've got to have roasting potatoes. Parboil, rough them up in a colander and let the steam come off them then into a hot pan with hot oil. Sprinkle with salt and toss in the oil. Then in the oven.
11-08-2012 18:27 #17
I never par boil. I cut up in quarters depending on size of potato Then toss them around in a bag with some oil, breadcrumbs and herbs (sometimes a bit of Parmesan) and salt. Then spread on tray and cook for about an hour at 180ish. Crunchy every time.
11-08-2012 18:39 #18Senior Member
- Join Date
- Jul 2010
My only 100% crunch method is a long one... But it never fails
Par boil and roast... Then put in the fridge overnight. (doesn't matter if they get crunchy or not. Just some colour/cooked through).
Then roast them again the night you actually need them.
Sooooo super crunchy... 100% of the time..
But you do need to plan ahead lol
11-08-2012 19:07 #19
I do the same when i make homemade chips, except i cook them 3 times.
Perfectly crunchy on the outside, and pillow soft on the inside. Oh how my life has changed now that i have heston blumenthal's cook books
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11-08-2012 19:37 #20
Use a baking tray, not pyrex etc. I use baking paper on the base.
Cut the veges into different sized pieces according to how fast they will cook, and place in a bowl, pour oil and salt, pepper and seasoning, and then toss and pour onto baking tray. Bake at 230deg.
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