During the parboiling stage – I add mine to already boiling water rather than cold water being brought up to temperature.
2 reasons for this.
I want to ensure an uneven cook at this stage. Sounds counterintuitive – but we want the surface to break down more quickly than the interior. They are much easier to fluff up in a pan to create that mash like layer that goes incredibly crispy before roasting. Structural integrity is everything!
They spend less time in the water. Which means less interior moisture, which means a crispier exterior and fluffier interior after roasting.
I think we need to change that advice on par boiling potatoes before roasting. Add to already Boiling water – not cold.
by Repulsive_Rooster405
10 Comments
Those look absolutely delicious 🤤
What fats/oils did you use for these?
PO-TAY-TOES!
I would really appreciate a more detailed breakdown of the cooking process. I ask because I’ve started trying to help with the cooking here at home but it has been many, many years since I cooked. I’m basically making spaghetti at this point.
Proper ✅
*Potatoes, ffs.
Looks perfect. I’m gonna follow your advice!
please give more detailed instructions. do you cut up potatoes first? how long to parboil? how long to roast? what temp? when do you add oil? *thanks!*
This is just like how my Gran taught me. Cold water for mash so the whole tater heats up at the same time, boiling water for roasties so the outside gets fluffy but the inside stays firm.
Not via my Gran, but still good advice, is put Bicarb/Baking Soda in the boiling water. It makes the proteins on the potato break down quicker so you get to the fluffy stage faster.
Yes we do that hack to cut down boiling time!!!