Best Crispy Roast Potatoes Recipes

CRISPY ROAST POTATOES

Steps:

• A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water - salting is important, so don't skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up - just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
• Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated. Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
• Remove from the oven and - again, meticulously - turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle - just sprinkle with a little sea salt to serve.

REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES

Steps:

• Preheat the oven to 325 degrees F.
• Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
• Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
• Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
• When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
• To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
• If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
• If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
• This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.

ROSEMARY AND LAMB CRISPY ROAST POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large pan and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, just cooking partially.
• Place the potatoes into a large lidded tub and pour in the lamb drippings. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking sheet.
• Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

CRISPY ROSEMARY ROAST CHICKEN AND POTATOES

Steps:

• 1. Heat oven to 425 degree. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 Tbs of the butter under skin in pocket; arrange rosemary sprigs over butter under skin in pocket. 2. Tuck wings behind back; place chicken, breast-side up, over onions. Spread remaining 2 Tbs over outside of chicken; sprinkle with 1tsp of the salt and 1/2 tsp of the pepper. Sprinkle with 2 Tbs of the chopped rosemary, pressing lightly to adhere. 3. Bake 20 minutes. Turn chick breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 Tbs chopped rosemary, 1/2 teaspoon salt and 1/4 tsp pepper. 4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 170-175 degrees. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.

LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
• Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
• Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
• Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
• Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
• Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

CRISPY ROAST CHICKEN AND POTATOES

Steps:

• 1. Line roasting pan with foil, letting foil come up sides of pan. Adjust oven rack to middle position (8 to 10 inches from broiler element), place roasting pan on rack, and heat oven to 475 degrees. Coat V-rack with cooking spray. 2. Combine cornstarch and 2 teaspoons salt in small bowl. Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken. 3. Remove roasting pan from oven. Place chicken, wing side up, in V-rack, then place V-rack in roasting pan Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast 15 minutes. 4. Meanwhile toss potatoes, oil, and 1/2 teaspoon salt in medium bowl. Remove roasting pan from oven and, with potholder, carefully transfer V-rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing any fat and juices, and discard. Arrange potatoes, cut side down, in roasting pan. Using wad of paper towels, flip chicken breast side up in V-rack. Place V-rack back in roasting pan (photo 2) and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes. 5. Using wad of paper towels, remove chicken from V-rack and pour juices from cavity into roasting pan with potatoes. Place chicken on angel-food-cake pan insert or empty soda can to rest upright for 10 to 15 minutes. Meanwhile, toss potatoes in chicken juices (photo 3), return to oven, and cook until well browned and crisp, 10 to 15 minutes. Carve chicken and serve with potatoes.

ULTRA-CRISPY ROAST POTATOES RECIPE - (4.5/5)

Steps:

• Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl. Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.

ULTRA-CRISPY ROAST POTATOES

Steps:

• Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl. Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.

CRISPY ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
• Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
• Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

BONED ROAST TURKEY BREAST WITH SPINACH STUFFING & CRISPY POTATOES

Steps:

• Stuffing: Heat 1 Tb. oil in 12 inskillet over medium-high heat. Add ham; reduce heat to low and cook about 5 minutes. Add another 1 Tb. oil and the garlic; saute until garlic is fragrant, about 1 minute. Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 - 3 minutes. Transfer to a bowl. Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. Tying the turkey Place stuffing along center of roast. Tie crosswise with kitchen twine. then tie lengthwise for reinforcement. Turkey: Adjust oven rack to center position; heat to 400 F. Center turkey breast, skin-side down, on the twine. Season turkey with 1/2 tsp. each salt and pepper. Place stuffing along center breastbone area. Using both hands, bring both sides of turkey up around stuffing. Alternating between the ends (so turkey is evenly stuffed), tie turkey crosswise with the 18-inch lengths of twine. Tie turkey once with twine around the length to reinforce. Coat a heavy cookie sheet with sides with cooking spray; set turkey in center, skin side up. Brush with 1 Tb. of oil and season the skin with 1/2 tsp. of salt and 3/4 tsp. pepper. Roast turkey 45 minutes. Toss potatoes with remaining 2 Tbs. oil and sprinkle with salt and pepper. After turkey has roasted 45 minutes, remove from oven and place potatoes, cut-side down, in a single layer around it. Return to oven; roast until potatoes are golden and a meat thermometer inserted in thickest part of turkey registers 160 degrees. Transfer turkey to cutting board; let rest 20 minutes. Remove twine. Keep potatoes warm in covered bowl. Set sheet over burner on low; add wine, stirring to loosen browned bits. Pour drippings into a pan; add broth and simmer. Whisk in cornstarch and simmer until thickened. Slice turkey, and serve with potatoes and sauce.

ULTRA CRISPY ROAST POTATOES

Steps:

• Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
• Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
• Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.

ULTRA-CRISPY ROAST POTATOES

Steps:

• 1 Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
• Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
• Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.