Soaking potatoes overnight

[alangtt]

Quick question, Soaking potatoes overnight to save time for making roast potatoes the following day. What we saying Yay or nay?

[z4RRSchris]

nay

[21TonyK]

Soaking? In what?

All it will do is reduce the starch in the outer couple of mm of the surface.

Certainly doesn't save any time unless you mean peeling and chopping time.

[evilmunkey]

i just peel and get em in a hot oven with red hot beef dripping or duck fat and turn em every now and again. dont par boil either. always turn out brown and crispy on the outside and fluffy in the middle. just as my mum made em.

[russy01]

They wont soften up, it simply means you dont have to peel on Christmas day! Mine are all done now and all sitting in pans ready for the big day!

[alangtt]

Sorry. Wasn't that clear on my explanation. Was in the middle of an argument about soaking them. I've got my roastys down to a tee now, but the wife is convinced that by leaving em to soak overnight in water they won't deteriorate in any way or form. I'm not willing to risk it I told her. Just wondering what the actual answer is.

[21TonyK]

Ahh.. okay so you mean leaving them cut in water overnight ready for parboiling or whatever tomorrow?

In which case, no, not a problem as long as you rise a few times to get rid of excess starch and make sure they are completely submerged in fresh water in the fridge.

Pots will be good like this for 48 hours and then another 48 if you change the water.

[alangtt]

Cheers, seems I'm in the wrong. I'll not tell her that though.

[Rosscow]

evilmunkey said:

i just peel and get em in a hot oven with red hot beef dripping or duck fat and turn em every now and again. dont par boil either. always turn out brown and crispy on the outside and fluffy in the middle. just as my mum made em.

But but but, how do you get the lovely fluffy crunchy edges, man?!?!?!

[LeadFarmer]

I like to part boil them, then bash em up a bit before putting hem in the hot oil, coat them with the oil and sprinkle semolina powder over them.

[Jamesgt]

LeadFarmer said:

I like to part boil them, then bash em up a bit before putting hem in the hot oil, coat them with the oil and sprinkle semolina powder over them.

Oh? Not heard this one. Does it make a difference?

[NordicCrankShaft]

Too late probably but don't do it. The potatoes will be too wet.

[LeadFarmer]

Jamesgt said:

Oh? Not heard this one. Does it make a difference?

The semolina powder goes lovely and crispy. If you watch how Dominoes make your pizza they dust the base with semolina powder to make it go crisp.

[Jamesgt]

I may give this a go today. Got lots of the stuff left over from pizza making over the summer.

[anonymous-user]

no, the only way would be to get the water just right to stock them taking on water or leeching out. best to cut them on a plate and cover with a damp towel.

[Cotty]

21TonyK said:

Ahh.. okay so you mean leaving them cut in water overnight ready for parboiling or whatever tomorrow?

In which case, no, not a problem as long as you rise a few times to get rid of excess starch and make sure they are completely submerged in fresh water in the fridge.

Pots will be good like this for 48 hours and then another 48 if you change the water.

I used to do this when I was younger. Peel a bag of potatoes at the weekend, use some for a roast then put the rest in a bowl in the fridge to use for the week. So easy to take out a few for a quick fry midweek, but yes got to change the water.

[guindilias]

LeadFarmer said:

The semolina powder goes lovely and crispy. If you watch how Dominoes make your pizza they dust the base with semolina powder to make it go crisp.

I always thought that was corn flour?

[Rawwr]

evilmunkey said:

i just peel and get em in a hot oven with red hot beef dripping or duck fat

Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat! Goose fat!

I think I've made my point. Probably. Use goose fat.