When cooking roast potatoes how long should you par-boil them beforehand?

Answer 1

I usually use New potatoes, peeled washed and boiled only until the top layer of potatoe is softening and the surface can be broken with a fork this usally takes 5-7 mins depending on how many tatties are in the pan.
I then drain them in a collander and shake them about a bit to break the surfaces, then I pour them in to a pre-heated baking tray with hot oil I use Olive oil but goose fat is best for flavour, I then roast them on gas mark 7 for 40-45 mins.
I always get good results using this method.

Answer 2

It will take long enough that they brown without burning. Anyone who gives you a specific amount of time is wrong. There are too many factors involved. Small differences in air circulation in the oven and exposure to radiant heat can cause some to burn while others haven't even browned yet. Potatoes exposed to dry heat and oil will cook differently than those that get partially steamed by being too close to other potatoes or the meat. That's why you shouldn't go by a clock, which doesn't know these factors. You need to watch them, and rearrange them occassionally if some are not browning while others are getting too browned. That's the difference between a good cook and a bad one. A good cook tends to the food while it's cooking to ensure that everything is going as planned. A bad cook is surprised by the smell of smoke and burned food when the bell on the timer hasn't rung yet. Timers and clocks are best used as a rough estimate, if everything is progressing as planned so far in the oven. But they have no idea if the potatoes in the back are about to burn. Only you can do that.

Answer 3

This Site Might Help You.

RE:
When cooking roast potatoes how long should you par-boil them beforehand?

Answer 4

How Long To Parboil Potatoes

Answer 5

Perfect roasties to follow:

These are less fattening too than normal and easier to make.
Pre heat the oven to 200 c at the same time put a large pan (that has a lid) of salted water on the hob and bring to the boil.
Get some lovely roasting potatoes and slice them in half. Dont peel them, i prefer not to peel them as the skin goes lovely and crisp, and it also soaks up less fat so less greasy and fattening.
Add the potatoes to the boiling water, put the lid on and leave for 10 minutes. At the same time put a good big few glugs of olive oil in a roasting tray and stick it in the oven.
After ten minutes take the potatoes off the heat, drain them, return to the pan, put the lid on and give them a shake about, not too much because you just want to fluff them up, not break them. Take the roasting tray out of the oven and put the potatoes in it, careful cos it will spit and hiss.
If you like you could sprinkle some chopped thyme on the spuds at this point. And also a bit of salt and pepper.

Put them back in the oven and leave for about 30 minutes, take out and turn them, return to the overn until they are golden brown and crispy.

mmmmmmm

Answer 6

According to Gordon Ramsey's wife you par boil them for 2 to 5 minutes. Then drain them and put them back into the pan and put them back on the heat for a minute ,shaking them the whole time to ensure all the water has gone.
Meanwhile put a tray with goosefat (1cm deep) into the oven at 250 degrees C and when it is smoking hot carefully add the potatoes, sprinkle with salt and then turn the oven down to
190 degrees and put the tray back in the oven .Leave until the underside are really crisp then turn them over and roast the other sides. When they are cooked and really crispy on both sides transfer them on to another tray lined with kitchen paper and place back into the oven to let any excess fat soak into the paper.This only takes a couple of minutes. Sprinkle with maldon salt flakes and serve.

Answer 7

My favorite recipe for roasted potatoes is this:
wash potatoes cut into dice sized cubes or any size you prefer. Coat with mixture of Olive oil, crushed garlic, oregano, pepper, sometimes if I'm feeling spicy I add a few drops of Dave's Insanity Hot Sauce to the oil mixture then bake in 450 degree oven for 20 minutes the bake time will all depend on the size of the chunks of potato! I turn them a few times to help keep them coated and to even up the browness. I would not par boil them beforehand this removes some of the nutrients found in the potato and skin. Enjoy!

Answer 8

There is no 'easy' answer to your question. Potatoes are very different from each other, even within the same 'breed' ... but my husband (who is a retired chef who worked in very classy restaurants for over 15 years) NEVER parboils any potaotes before roasting. He says that if you 'marinate' them in herbs mixed with olive oil, and cut them into 'wedges' that are about 1/8th of a potato at the 'smallest around' they should be fine ... if they are 'tiny' potatoes like the little 'baby reds' and 'Yukon golds' then you may need to only cut them in half. You may 'change' the herbs you use, but NEVER put any 'salt' into the marinade or on the potatoes ... both for your health and for the 'moisture' available in the potato, since it's that moisture that 'cooks' the potato properly while it's roasting. Or, you could do what I do ... I let my husband roast the spuds, because HIS always taste best.

Answer 9

I cut them to size, par boil for about 10 mins. Then put the lid on the saucepan and shake vigorously, briefly, to get that floury coating. That's the way to get them really crisp and yummy! While you're doing this you should have the roasting dish already in a hot oven, so that the lard or oil is very very hot when you put the potatoes in. Brush oil/lard over the potatoes and then cook!

Answer 10

You shouldn't need to par boil if you are roasting them. If you are cooking them in an oven figure on at least 45 minutes. If you are cooking with roast beef, just put them in with the roast they'll be done when the roast is done.