Spuds to go with Steak, help needed

looperman1000

I have a fan oven, firstly. I read the thread on Steaks how to do them, what to do with them, and id like some advice if possible.

Below is what i have read and i am going to do. If i do the spuds for an hour in the oven with the heat dropping 40c after 30 mins, is an hour still a lot? Will my spuds burn, or do i need to just keep checking myself? I know the poster said that its very over-cook tolerant, still id like input and advice if possible.

"On the side I would do some Italian style roast potatoes: Cut the
spuds up to bite sized chunks (roughly the same size now), and
par-boil for 10-15 mins. Then put the spuds into a baking tray,
sprinkle on some rosemary and pour a on little olive oil. Turn over
with a spoon or somesuch so that the oil more or less coats the spuds,
if the spud surface ruffles up a bit all the better. Roast in an oven
at around 200c, for 30 mins lowering to ~160 for another 30 minutes.
The good thing about this is that its very over-cook tolerant."

olaola

One hour is wayyyy too long. Esp if they are par boiled! I'd say 20-30 mins max.

looperman1000

thanks for the prompt response olaola :-)
so 20-30 mins at 200c? that should do it?

Plates

If they're par boiled for 10 mins - 30 mins at 220 would be more than enough. You'll easily see when they're done - nice and golden brown

looperman1000

thanks a million plates

olaola

looperman1000 wrote: »

thanks for the prompt response olaola :-)
so 20-30 mins at 200c? that should do it?

Ah yeah - defo. Keep an eye on them and when they're golden as you want take them out. I'd say no longer than 30 mins.

Plates

A couple of peeled cloves of garlic mixed in with them would also go down a treat with the rosemary. Just remember to take them out when the spuds are cooked! Although - if you really like garlic - you could squash them up after they're cooked and mix in with the spuds. My mouth is watering just thinking about it :P

looperman1000

Was gorgeous with the garlic and rosemary, it really was. I think i could have left them in longer though. They weren't crispy or as crispy as id have liked. That was par boil 10 minutes and 30 minutes in at 220C.
I think ill go for 40 minutes next time. Trial and error as they say. People's cookers are different etc
Thanks for your help

pog it

Hope ye don't mind my asking- do you wrap tinfoil loosely over the potatoes before they go in the oven?

olaola

pog it wrote: »

Hope ye don't mind my asking- do you wrap tinfoil loosely over the potatoes before they go in the oven?

If you want them to crisp, then don't.

the beer revolu

This is a thing I often come across and it puzzles me how people can have good crispy roast potatoes in half an hour.

I always allow an hour @ 180 - 200 to make roast spuds nice and crispy and golden (I usually par boil them too) and people love my roast potatoes.

Do people really get good roasties in half an hour?

kylith

the beer revolu wrote: »

This is a thing I often come across and it puzzles me how people can have good crispy roast potatoes in half an hour.

I always allow an hour @ 180 - 200 to make roast spuds nice and crispy and golden (I usually par boil them too) and people love my roast potatoes.

Do people really get good roasties in half an hour?

They seem to be cutting the spuds into chunks. I'd give 'whole spud' roasties an hour at 200C to get them nice and crispy.

the beer revolu

kylith wrote: »

They seem to be cutting the spuds into chunks. I'd give 'whole spud' roasties an hour at 200C to get them nice and crispy.

yes but cutting them up will only make them cook through faster- it would make little difference to how quickly they would crisp and brown.

KaiserMc

The method I find that works well for roast potatoes, is to halve the potatoes( cut them all roughly the same size) put in to boiling water and leave for ten minutes as your doing this heat the oil in the roasting pan in the oven at 200 c, after ten minutes take the potatoes off the heat,drain and with the lid on the pot shake them around a bit ( makes them fluffy looking).

Take the pan out of the oven roll the potatoes in the hot oil and season,put back in the oven ,reduce heat to 180 and leave for forty minutes,no need to turn the potatoes.