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  1. #11
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    Tuscan seasoning is awesome for putting on veggies!

  2. #12
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    Great tips! I've never tried the parboil but I think it's about time. Thanks everyone

  3. #13
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    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.

  4. #14
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    Yes! Parboil then make sure they're dry. I knew there was something I was missing!

  5. #15
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    parboil, fluff up, leave to cool before putting in oven, oil and salt.
    Last edited by MothersMilk; 11-08-2012 at 19:58.

  6. #16
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    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.

  7. #17
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    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.

  8. #18
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    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

  9. #19
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    Quote Originally Posted by MsImpatient View Post
    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
    This is what i do and i have yet to eat a better roast veg other than at my own house

    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

    Sent from my GT-I9100 using BubHub

  10. #20
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    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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