Question about roast dinner

SGP1991

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Hi my name is Stevie and I love to cook! I love homemade meals and have always found cooking a great way to distract myself from life's worrys. I LOVE slow cooker meals, but recently I have been watching a few recipes by Marco Pierre White and after months of thinking it over I believe I'm ready for my first ever roast dinner

It's funny, I actually joined this forum to get everyone's opinion on how I'm meant to prepare a roast dinner. The problem I was having was if I'm doing a roast on an oven safe pan how am I meant to roast the potatoes? I then looked at the recipe for the perfect roast and saw it is the same temperature as the actual roast. Then it's just a case of boiling veg. Taking the fat from the roast and using that in 500ml of water with 2 rich beef knorr stockpots (how amazing is the knorr range?!) with cornflour to thicken before hand.

Anyway I have rambled on enough, thanks for reading. I look forward on reading posts.

Stevie
 
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morning glory

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if I'm doing a roast on an oven safe pan how am I meant to roast the potatoes?
A few questions:

I am not sure what you mean - roast potatoes are cooked in an oven proof pan. Are you saying you only have one oven proof pan?

What kind of roast are you doing? Beef, chicken?
 

SGP1991

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This was my hello to the forum and a mod moved it. My first question was how am I meant to roast potatoes when I am using the oven for the roast joint. However I found away around this by using an oven proof pan and using a deep dish for the potato's since I would be cooking the joint for 1 hour and 45 minutes on 180 fan. And I saw online it's part boiled and then deep dish for 50 minutes on 180 fan. Just a case of turning them over for the first 30 minutes 15 minutes each time.
 

TastyReuben

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Hi! I don't know if this helps, but I'll go over quickly how I did my roast beef at Christmas.

First, some background in that I used to have a cooker with two ovens, and that really helped with exactly the problem you're having. Then, like an idiot, when that cooker left this world, I saved a few bucks and got a single oven, and that means I frequently face the problem of cooking two things in the oven, at different temps.

In general, I've found the easiest way around it is to cook side dishes a day ahead of time and reheat. That won't work so well with proper roasted potatoes, as they tend to toughen in a very short time out of the oven.

So, on Christmas Day, I made a standing rib roast. My usual method is to rub it down, throw it in a very hot oven to crisp the fatcap, then turn the oven off and let it sit there for a few hours, never opening the oven, then before serving, turning the oven back on a bit to reheat.

That takes a single oven out of commission for quite a while.

Instead, this time, I followed the reverse sear method, starting it in a medium oven, then removing it and letting it rest for up to 90 minutes, then popping it back in a very hot oven at the very end to crisp it up.

During that 90 minute rest, that's when I did my carrots (reheated from the day before), my puds, and my roasted potatoes. Everything was done pretty much at the same time.

Good luck, and post some pics! :)
 

Saranak

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Ciao e Benvenuto Stevie,
I make roasted potato this way - Half boil potato, heat Olive oil inside roast pan another pan from meat, slice very thin two - three clove Garlic and two sprig fresh Rosemary. Crisp outside soft inside. Sauce personal things I use red wine, black pepper, I always make Burro mani mix butter and flour equal. Once thicker I add more butter to give gloss. Always use juice of beef from inside pan.

Sarana x
 

morning glory

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Ciao e Benvenuto Stevie,
I make roasted potato this way - Half boil potato, heat Olive oil inside roast pan another pan from meat, slice very thin two - three clove Garlic and two sprig fresh Rosemary. Crisp outside soft inside. Sauce personal things I use red wine, black pepper, I always make Burro mani mix butter and flour equal. Once thicker I add more butter to give gloss. Always use juice of beef from inside pan.

Sarana x
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