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Until recently when boiling potatoes for roasts, mash, /whatever we took them out and did the next stage, a new discovery for us is leave them for 15/20 mins to dry off, the end product is so much better, if you haven't already done so, give it a whirl.
Quote from: mickyp on March 05, 2019, 02:16 PMUntil recently when boiling potatoes for roasts, mash, /whatever we took them out and did the next stage, a new discovery for us is leave them for 15/20 mins to dry off, the end product is so much better, if you haven't already done so, give it a whirl.Hi Micky, I didn’t understand your post, sorry. Are you saying that mashed potato is better if the pots are allowed to dry for fifteen mins before you mash them? Would they not end up a bit cool, especially as you’re then going to be adding cold milk and butter? Or do you reheat your mash in the microwave when finished ?
If I'm making roast potatoes, I bring them to boil in a pot of salted water then simmer for 6 minutes. I drain them in a colander, and, like you, allow them to dry.Then, I heat a little sunflower oil in a roasting pan on the hob over a high flame. I rumble the potatoes around in the colander to roughen up the surfaces and briefly fry them in the hot oil, turning frequently, until the potatoes turn golden and slightly crisp on the outside.Then, the roasting pan goes into the oven, pre-heated to 180C/Gas Mark 4, for 40 minutes. The roasties come out nicely browned, crisp on the outside and moist and tender inside.
However I am interested to know what your frying stage adds and will try it just as you’ve written. One factor which makes a huge difference is the type of potato. For good results they must be floury and mid season (Nov to May). Early season and late season spuds always make disappointing roasties.