Roasting new potatoes

[Cotty]

I love roasted new potatoes but I always boil them for a bit first before putting them in the oven. I am trying a new dish and it says to just put them straight in the roasting dish with no pre-boil.

What works better and what do you do?

Edited by Cotty on Saturday 17th October 13:39

[Bullett]

Do you peal them though?

And new potatos in October, bit late is it not?

[Marf]

Boil them first, then once drained "chuff up" the edges by shaking them in the pan a bit. Helps get them nice and crispy.

[Cotty]

Bullett said:

Do you peal them though?

And new potatos in October, bit late is it not?

Keep the skins on.

Bit late for what. If its in the shops I'll buy it.

[escargot]

Bullett said:

Do you peal them though?

And new potatos in October, bit late is it not?

That's assuming the supermarkets give the slightest st about seasonal food. Which clearly they don't.

[grumbledoak]

I do both the same- peel, cut to size, boil (not too hard) for fifteen minutes, try to fluff them up a bit in e.g.a colander. Then forty minutes in the oven, preferably in duck fat.

[dtmpower]

Roasted New Potatoes - I did this last week.

10 minutes in the microwave whilst the oven is warming up a deep roasting tray with a little oil.

Once the10 minutes is up - then put the potatoes in the hot oil - shake them around for a bit as they spit, then cook for 30 minutes. They came out nice and crispy and soft in the middle.

Edited by dtmpower on Saturday 17th October 17:19

Edited by dtmpower on Saturday 17th October 17:38

[staceyb]

bit of oil in the roasting tray, chuck uncooked new pots in roasting tray, coat pots in oil, sprinkle cracked black pepper and sea salt over pots, roast for about 20-30mins, lush.

[Cotty]

staceyb said:

bit of oil in the roasting tray, chuck uncooked new pots in roasting tray, coat pots in oil, sprinkle cracked black pepper and sea salt over pots, roast for about 20-30mins, lush.

have you tried boiling them first? or have you tried both methods and that is you preferred method?

[markoc]

I just stick them straight in, having put a small amount of oil on them and tossed them in rosemary. 20 mins later and they're spot on. As long as they are uniform in size you'll be laughing.

I guess the advantage (?) of par-boiling would be to get the middles fluffy, or cooked through for larger potatoes - but I've never had a problem

[staceyb]

Cotty said:

staceyb said:

bit of oil in the roasting tray, chuck uncooked new pots in roasting tray, coat pots in oil, sprinkle cracked black pepper and sea salt over pots, roast for about 20-30mins, lush.

have you tried boiling them first? or have you tried both methods and that is you preferred method?

Tried boiling them too, but they don't seem to taste as nice.

[nick_j007]

Or for a far quicker trick I found that tinned new potatoes drained and pan fried are really very good. Perfect with a seared tuna salad

[randlemarcus]

Light boil, then drain, back in the pan, lid on, and give them a good shake, before popping them into the oven. Best of both worlds.

[staceyb]

nick_j007 said:

Or for a far quicker trick I found that tinned new potatoes drained and pan fried are really very good. Perfect with a seared tuna salad

tinned potatoes are rank.

Edited by staceyb on Saturday 17th October 21:36

[sherman]

I just wash new potatoes, get rid of any eyes on them, cut in half and place on a baking tray with UNHEATED vegetable oil, use a pastry brush and brush the unheated oil over the potatoes so they are completely covered, salt and pepper the potatoes and place in a hot oven at 180c for 25- 30 mins

[Silver993tt]

Why boil them? They effectively boil internally whilst being roasted anyway without losing any of the nutrition that pre-boiling will achieve. If any precooking is preffered, then steaming them is a far better proposition.

Without any precooking they only take 25mins to roast if they are brushed with olive oil and seasoned.

[ali_kat]

randlemarcus said:

Light boil, then drain, back in the pan, lid on, and give them a good shake, before popping them into the oven. Best of both worlds.

[Cotty]

I am going to try they without boiling to see the difference, just a little oil oil and some rosemary.

[nick_j007]

staceyb said:

nick_j007 said:

Or for a far quicker trick I found that tinned new potatoes drained and pan fried are really very good. Perfect with a seared tuna salad

I hear you, and would normally agree, but new pot's drained and hard fried to create a good colour and crisp skin are actually rather nice.
Very quick too.

Edited by staceyb on Saturday 17th October 21:36[/footnote]

[footnote]Edited by nick_j007 on Monday 19th October 20:09

[Dan_1981]

peel, boil for five minutes at the most. Place in roasting tin, that has been in the oven while they boil, with a good bit of oil in or duck fat.

Sprinkle with salt, pepper, dried rosmary and sage, or mixed herbs if you don't have the individual stuff, slight sprinkle of paprika and add some finley chopped garlic to the tin.

Bang in the over for about 40 min.

Golden, crispy yummyness.