Top Tips

Roast Potatoes

Standard or Grand

Quantity is up to you, number of people you are cooking for and appetites, Desiree or King Edwards potatoes recommended.

Parboil the potatoes by placing in pan of cold water, to cover potatoes, add teaspoon of salt, bring to boil and simmer for approx 10 minutes.

Strain in a colander.

Return to pan, sprinkle with a tablespoonp of fine semolina, shake vigorously to fluff up.

Put a tablespoon of oil in the Remoska.

Place the boiled potatoes into the Remoska and with a wooden or plastic spoon, turn and stir to coat the potatoes lightly with the oil.

Switch on the Remoska, cook for approx 45 minutes, depending how brown and crunchy you like your roast potatoes.

Derek’s Top Tip

Our resident professional chef, Derek says, always take your meat out of the fridge at least one hour before cooking and allow it to reach room temperature BEFORE cooking.

Don’t forget to leave it to rest after cooking too.


Use silicon baking cases in your Remoska

I would say a great addition to a Remoska are individual silicon cake cases.
I made my muffins and yorkshire puddings in them.

Use ‘roasting bags’ in your Remoska

You can use ‘roasting bags’ in the Remoska for cooking chickens, or joints of meat, lamb beef etc. It keeps any juices in the bag and these can be poured out and used to make gravy.

You can also use oven- proof dishes etc – ideal for smaller portions

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