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chap I know doesn't.
we're no longer friends. was best man at his wedding and everything.
then heat up a some olive oil, garlic and semolina in your roasting dish on the hob and chuck them around in that for a bit after draining them, then put it in the oven. it's the future people
shake em up with the lid on and loads of salt and pepper before they go in the tray too
rinse the starch off under running water for 5 minutes before boiling too, a a la heston
blimey that's a hellavu lot of water.
Just rinsing them helps. Like some people do with rice
but sometimes I do them Italian style like this
and then I don't
Usually just chop them a bit until I'm bored. Olive oil, any spices (paprika and stuff) and bung them in the oven until they're done.
I just cook them for other people.
this is like saying "imagine wearing shoes in 2014"
this guy needs your friendship now more than ever. poor bastard
Sometimes i just heat some olive oil up in a baking tray
Chop up the potatoes into relatively small sizes, throw them in and shower with salt & pepper, rosemary, oregano and thyme and roast till nice and golden and crispy - yum!
with olive oil.
You can't do great ones.
without burning....hence the image of the sloppy 'meditterreaneanen' ones above. i also know some buffoon that insists in attempting them using sunflower oil. NO!
make some and post them to me. i shall do a full appraisal.
seemed unnecessary, and i wasnt really going for a full on roastie thing anyway
High heat on the hob, big pan. They end up like a cross between roasties and chips, but much quicker than roasties and probably slightly healthier than chips. And you can parboil a massive load of potatoes ready to fry at the drop of a hat.
Or - parboil, cut into chip shapes and roast like that on a cooking sheet. Oven chips!
You can do roast potatoes with out parboiling, but you have to cut them up much smaller so they cook through, and I find it harder to hit the edible sweet spot between hot but raw, and charred through.
may try the semolina thing above - not convinced though.
Michael Caine. He divulged his secrets on Desert Island Discs.
The key is to put them into cold fat, not sizzling hot fat like what everyone else does.
But I am not having that.
No idea why.
Wasnt all that. He did a nice gravy though