Exploding Spuds

[Biccylova]

After seeing Nadia roast tinned potatoes I decided to do the same, but mine exploded, made a terrible mess of the oven and hardly any spuds left to eat, what did i do wrong? i dried them, rolled them in a little oil and put them in the oven at 200%.

[ummmm]

Too high a temp? I wouldn't attempt it, they are far too watery.

[spathiphyllum]

Maybe the oven got confused on how you can have 200 out of 100 so imploded the spuds?

I kid... I jest...

Usually you use a fat on a potato rather than an oil, for example butter or goose fat.

[spathiphyllum]

The only thing I can think of is a build up of pressure on the potato skin.

Did you pop em in whole? I think a bit more info is needed.

What kind of potatoes, what kind of oil? How were they cut, were they peeled?

[ummmm]

Butter? Not much of a chef are you? Butter will burn without adding oil.

[spathiphyllum]

"Not much of a chef are you?"

No need for extra salt Ummmm, unless that's how you like your spuds?

I never said I was a chef.

[Mamyalynne]

They are better with a decent time drying out (I know that takes away last minute type dishes).

Start with the temp a little lower, then increase part way through.

[ummmm]

No salt thanks.

[Old_Geezer]

If things explode, maybe piercing them with a fork first might help ?

[Old_Geezer]

Or you could try opening the tin and taking them out, first.

[Ken4155]

How very dare you come on here with a thread that doesn't mention the election or Brexit or Boris or Jezza or Nige or Nicola or Quislings or referendums or female PMs?
Haven't a clue why yer tatties exploded:-)

[Rockrose]

Spath oil is fat!! I roast my potatoes in oil all the time!
As for the original op are you sure they were dry? Perhaps make a small incision in each one next time

[retrocop]

I am roasting small salad potatoes this evening. In their skins. Just a sprinkling of neutral oil and a little salt. About 180c for an hour. Works every time. The skins wrinkle and give a nutty flavour. They are similar to the Canary Island delicacy Papas Arrugadas only roasted in salt instead of boiled.

[Rockrose]

I also don’t think there are skins on tinned spud

[spathiphyllum]

Rockrose.. oils are liquid at room temperature, while fats are solid.

They're different for sure.

[Rockrose]

People these are tinned spuds read the op!

[Mamyalynne]

Tinned are peeled and work well as a base for a tray bake too.

[Rockrose]

Spath

Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients.

[ummmm]

Spath...not many people roast their spuds in lard nowadays!

[spathiphyllum]

If oil is fat then fat is oil. If they are the same? It's not the case though.

They are closely related, but different. They sit at different states of matter at different temperatures.

[spathiphyllum]

Oil define..

"An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic and lipophilic"

The state of matter is critical to the definition.