Roasting tinned potatoes

[albaqwerty]

Can you or just better to heat up on the hob?

Thank you x

[DTCwordfan]

for the record, as I have lived Stateside, 1 US cup = 8 oz......

[Tilly2]

Alba, I am now the one who's hanging my head in shame. I didn't realise just how versatile they could be. I'll put them on my list next time I shop at Lidl. Some really good ideas on here. Thank you.

[albaqwerty]

lol Tilly don't do that!! xx
I'm surprised that such a question got to 4 pages!!!

I think the humble tinned potato should definitely now have a pride of place in a store cupboard. :-)

[friedgreentomato]

I also buy tinned mushrooms to chuck in stews and spaghetti bols

[friedgreentomato]

Tesco 18p for 597grams for tinned tatties

[starone]

Alba - I always use virgin olive oil in the assumption that because it is the first pressing it will be the best. I also am always on the lookout for bargains so my son-in-law gets me a great big container when he goes to CostCo. Cheaper that way and I put it into a smaller bottle when I am going to use it. I use quite a lot because I use it for frying as well. You get used to the taste after a while.

[albaqwerty]

Helen, grrr, you made me go and look lol
545g, drained weight 360g :-)
However, by the time I've paid my bus fare to get to Tesco, it's not worth it :-)

Starby, I'm sure I saw a programme a few days ago when they were chatting about flavoured oils, as well as virgin, extra virgin etc, etc.
I take it, the flavour is completely diffent to lard etc?

[DTCwordfan]

Why four pages - cos you hit on a raw nerve for ABers, alba, not all can afford to dine luxuriously all the time, for whatever reason, and a thread on something so basic will be taken up by many, so all credit to you for posting this.

[albaqwerty]

Thanks DT xx Very kind of you x

[marval]

It has been a very interesting and informative thread.

[starone]

Yes alba, the flavour is different and some people don't like it, but I have got used to it, I'm glad to say because it is supposed to be a healthier option than hard fats.

[DTCwordfan]

I keep extra virgin oils for salads and virgin oils for cooking - and there can be amazing differences between the brands and countries.....its worth experimenting until you find one you like, just as with basalmics, honey and maple syrup (two of those as well - light and amber) and vinegars. I use maple syrups reglularly in salad dressings and as a sugar replacement.

[DTCwordfan]

Never used the maple syrup on tinned spuds though - it might just work, the amber which has a stronger maple flavour and its higher sugar for caramelisation would work as a foil to the roast chicken.....

[albaqwerty]

I'd imagine the oils have a 'purer' or 'cleaner' taste?

[albaqwerty]

Drat, the Canadians would tip the staff with jars of maple syrup when I worked in the B&B. Haven't got any left now. :-(

[starone]

Sorry, DT is right I should have said extra virgin not just virgin olive oils. I have always imagined you might be able to taste the olives but I just ignore it and hope for the best.

[albaqwerty]

I always have thought if you know what goes in your food, it won't harm you (well, you know what I mean, if you buy a pre-prepared meal they can be full of the stuff you're supposed to avoid)

[Ann]

Do you know I had completely forgotten about using tinned new potatoes. Many years ago I used to slice them up and shallow fry them in olive oil, put them in a dish, drizzle with a bit more oil , black pepper and salt and grated cheese and put under the grill to brown the cheese topping. Made a lovely meal. Am going to pick up a can next time I shop, thanks for reminding us Alba - hope you enjoyed yours?

[Ann]

I am going to start a thread on here for cheap recipes for delicious meals ...... lets see who can contribute the cheapest and tastiest ............ :)

[albaqwerty]

ooh, a good idea about the thread Ann xx

It's tomorrow I'm planning on the spuds but will report back x