Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: akruckus on April 24, 2024, 03:30:34 AM
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I recently tried a different way to roast potatoes and I probably won't go back to just plain roasting.
I par boil the potatoes for maybe 10 minutes or so depending on the size, I drain them then toss in seasoning, olive oil, and some butter. I then have been air-fry/convection bake at 425-450 for 35-45 minutes. Potatoes are really crispy, and no so much steamed on the inside, they are cooked and keep their "structure". My daughter has asked for them 3 nights in a row, and my wife who do not like "mushy" things has actually picked at them as well.
The boiling and tossing them brings the starches out a bit and helps create the potato crust that is really crispy like it has been deep fried without the mess.
I am going to this with hand made fries and see how it works. When I do it next I will get some pictures.
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Interesting. Thanks for the tip.
So you mix the seasoning, olive oil, and butter in a bowl and then roll them around in it and bake them?
I wonder if restaurants use this method. Their potatoes always seem better than mine.
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I do something similar, especially for baked potatoes. I put them in the MW until about halfway done. Then I coat them in butter and cover with a liberal shake of coarse Kosher salt. Then I pop them back in the over right before I head out to grill the steaks. The steaks and the taters are usually done right about the same time.
BD
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I do something similar, especially for baked potatoes. I put them in the MW until about halfway done. Then I coat them in butter and cover with a liberal shake of coarse Kosher salt. Then I pop them back in the over right before I head out to grill the steaks. The steaks and the taters are usually done right about the same time.
Similar BD, but wife won't let me coat with butter, so I just add more butter to my tater at the table!
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Are the skins crisp when you first half-cook them in the microwave?
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Interesting. Thanks for the tip.
So you mix the seasoning, olive oil, and butter in a bowl and then roll them around in it and bake them?
I wonder if restaurants use this method. Their potatoes always seem better than mine.
Yup pretty simple. Restaurants probably use more salt and oil than most home cooks. They also probably par roast them then finish them to order, or drop them into the deep fryer to quickly finish them to order. That's what we usually did when I worked breakfasts
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I think what y'all are looking for is commonly known as an "English (or British) Jacket Potato." The "pre-nuke" is a time-saver but traditional English Jackets are done using salt and water only, entirely in an oven, and ALWAYS end up with crispy skin and fluffy interior.
Google the recipe. Or not.
My work here is done.
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Are the skins crisp when you first half-cook them in the microwave?
Yes, I believe that the butter helps. I forgot to mention that I put them in 350ยบ oven.
I think what y'all are looking for is commonly known as an "English (or British) Jacket Potato." The "pre-nuke" is a time-saver but traditional English Jackets are done using salt and water only, entirely in an oven, and ALWAYS end up with crispy skin and fluffy interior.
Google the recipe. Or not.
My work here is done.
Whatever the name, they are a great way to turn a simple baked potato into something a little more interesting.
BD
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A good large baked potato is a meal on its own.
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A good large baked potato is a meal on its own.
Yeah, maybe, but I'd rather see it sitting beside a nicely grilled 12 oz. Filet and 6 or 8 (16-20 count) shrimp.
But that's just me . . .
BD
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But that's just me . . .
No, it's not.