M&S new ' terribly clever ' roast potato seasoning / coating as seen on the ad - FREE - HotUKDeals
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Went to my local M&S food store today (Fforestfach, Swansea) and picked up the roast potato coating (as seen on the ad). When it was scanned through (should have been 99p) it came up with a 99p discount! When the cashier queried it the supervisor said that they should have been taken off the shelves yesterday. She then told the cashier to let it go through! I'm sorry I didn't get the receipt. Apologies if it is store specific or no longer valid.
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#1
No doubt we will be brainwashed into thinking if we don't use this then our roasties won't be crisp.

Never had trouble with mine,par boil,shake and roast in hot beef dripping.(or goose fat if you prefer)
#2
UnclePotter
No doubt we will be brainwashed into thinking if we don't use this then our roasties won't be crisp.

Never had trouble with mine,par boil,shake and roast in hot beef dripping.(or goose fat if you prefer)


Yep thats what i do. (_;)
#3
+1, I just use Crisp 'N' Dry oil, make sure they've cooled completely otherwise they steam and bash 'em a bit to get the rough edges ...
#4
orgfilao
+1, I just use Crisp 'N' Dry oil, make sure they've cooled completely otherwise they steam and bash 'em a bit to get the rough edges ...

That's a great tip - I probably don't let them cool enough and sometimes end up with soggy potatoes. Thanks!
#5
Right Im off down to the local M&S, need a few bits anyway will see if I can sneak this one through, if it comes up as 99p I'll change my mind and ask them to put it back.
#6
Sprinkle semolina on ours before putting in oven - works a treat everytime.
#7
My mother swears by adding a little marmite to the spuds, my hubby hates marmite but loves those roasties!
#8
Semolina and Marmite, you people are crazy! hehe. I think I'll try toothpaste yum minty spuds.

Edited By: fishmaster on Sep 26, 2010 12:04:
#9
Fishmaster - it scanned at 99 but then the discount came off at the end. Hope you do get it for free!
1 Like #10
I BOUGHT 200,000 TODAY AT 8AM
#11
heat oil in over first, par boil drain shake over heat to dry ,place into hot oil whilst on the heat, turn to oat in oil add salt n pepper and cook in oven perfeck. no need for trip M&S at all!
#12
thats coat in oil as my"c" is playing up
#13
worked for me thanks
#14
As someone who doesn't like to add meat product i.e. beef drippings, goose fat etc to veg food, I would go down the Crisp n Dry route myself- a top tip!
#15
Dont use Crisp n Dry

Use Shake n Vac

It will bring the freshness back!
#16
Its a good job it was free. Absolute rubbish as far as I'm concerned. The packaging is a disgrace. Small packet in a largish cardboard outer. Not in the same street as Lidl's Pustza (all spice) for roasties. For those of you who havn't bought it, save your money.
#17
olive oil does fine. Its the par boiling and getting some sort of fat into the outer layer and roughened that does the job.
#18
defard
Dont use Crisp n DryUse Shake n VacIt will bring the freshness back!

LOL u fool
#19
Tefal Actifry is great for them and little fat needed. Did look at this on tv n thought I might try it but not so sure now
#20
Yes - I tried these today, taste is amazing!

Have some heat! 8)
#21
999tigger
olive oil does fine. Its the par boiling and getting some sort of fat into the outer layer and roughened that does the job.


Yes, but one other thing helps too - letting them have a few moments to dry after draining them before you add the fat. You don't actually need to let them cool (as an earlier poster suggested) but it really helps if you drain them thoroughly and let them have a minute for the outsides to dry up a bit.

I like using lard for the fat, but my OH prefers olive oil. IMO both give really crispy and tasty roasties PROVIDED the pots are roughed up a bit and are allowed to dry before they are are covered in HOT fat.
#22
I make good roasties (_;) anyway, will have to try a pack to see
#23
as an avid roaster fan.....

Use red roosters, par boil, DRY, but don't cool too much. Rough them up, add a little salt, pepper, a little flour....then add to a pan ;

preferibly a fairly heavy pan, ideally PYREX, or heavy bottom roasting pan. regardless of oil choice ( olive is OK, but you can't heat it up as much, as it goes bitter) you need to get the oil HOT. i'm not talking 200C, im talking just before the point where it bursts into flames. I often heat the dish up to the max oven temp, then heat the oil in a normal pan on the hob, until it starts to plume white smoke.

Keep the oven wound up for 10 mins, then back it off to 200 degrees. 40 mins normally does them just nicely.

roasters - DONE.
#24
For our roasties, we parboil good old maris pipers [depending on size of the chunks] for about 5 or 6 minutes and then drain and dry before adding to hot tray with olive oil, coarse salt 'n pepper PLUS some fresh rosemary chopped finely and a couple of cloves of garlic through a press - lubly jubly :)

As a first today we also sprinkled on some dry semolina powder after the drying stage - definitely adds a bit more crispening.......

Edited By: Faythur on Sep 26, 2010 20:40: .
#25
stokerej
For those of you who havn't bought it, save your money.
But it's free!
Worked for me, they had taken them off the shelf but I asked an assistant who found some in the stockroom, got 2 packs for free. Thanks Op, they tasted good too.
#26
I work for M&S, they were recalled and when they come back they will be 99p again

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