Best Perfect Roast Potatoes Recipes

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

Steps:

• Peel and quarter potatoes.
• Place in a saucepan with water and a pinch of the salt.
• Bring to a boil and simmer them for 5-6 mins to slightly soften.
• Meanwhile preheat your oven to 400°F.
• When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
• Let sit for a few mins to dry.
• Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
• Gently place potatoes into the hot oil and coat them with it evenly.
• Sprinkle the salt and pepper over the potatoes.
• Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
• Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
• Cook for 30-60 mins until gold and crispy (observe closely once near end).

PERFECT ROAST POTATOES

Steps:

• Preheat the oven to the hottest possible temperature.
• Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
• Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
• Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
• Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.

PERFECT ROAST POTATOES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. Tip into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go.
• Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil.
• Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Turn again, putting the tray back on the hob to heat the oil. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes.

PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH

Steps:

• Par-boil the potatoes first.
• Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up.
• Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready.
• Heat the oil first.
• In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than ½ cm or ¼ inch deep.
• Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
• Timing.
• The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 ¼ to 1 ½ hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt.
• (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!).
• Roasting tin.
• I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes.
• Temperature.
• Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.

PERFECT ROAST POTATOES

Steps:

• Preheat the oven to the hottest possible temperature. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures.
• Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
• Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
• Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out.) Then tip the semolina-coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute.
• Boastfulness and vainglory are not attractive nor would I want to encourage them in you (or myself), but when you've cooked these and see them in all their golden glory on the table, I think you're allowed a quiet moment of silent pride.

PERFECT ROAST POTATOES

Steps:

• Cut your peeled potatoes into chunks, approximately the size of an egg.
• Par-boil them in salted water for about 8 minutes.
• Set aside and leave to cool completely.
• Preheat the oven to 400°F/200°C/Gas 6.
• Pour the oil and dripping into a large roasting tin and place in the hot oven to heat.
• Rough up the sides of the potatoes by scratching them with a fork and season with salt.
• When the oil is hot, carefully place the potatoes in a single layer in the oil.
• Baste or turn over immediately, so they are coated with oil on all sides.
• Roast for 45 minutes, turning at least once.
• After that time, it's up to you to decide whether they are crispy enough or whether to give them another 15 minutes.
• Drain of fat and place on paper towels to absorb more access fat.
• Season again with salt before serving.

PERFECT ROAST POTATOES RECIPE RECIPE - (4.6/5)

Steps:

• Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes - this will help to make them super crisp later on. At this point, you need to decide which flavor combo to go with. Tip your potatoes into a tray or pan in one layer, and add your fat - olive oil, butter or goose fat - then season really well with salt and pepper. At this stage, I'm not going to add any more flavor. Toss your potatoes in the fat, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked. Now's the time for my new trick. Gently squash each potato with a potato masher to increase the surface area - the more of your potato that's in contact with the pan, the crispier it will be. Whichever fat you're using, you now want to prepare the rest of the flavorings. Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. If you're using butter, peel in a good few strips of clementine zest with a speed peeler - you won't eat these but they'll add amazing flavor. Add the flavor to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You're looking for gnarly, crispy, bubbly and delicious. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in! I'd be happy with any of these flavor combos, but this year I'll be going for butter, but maybe with the rosemary and garlic. So you really can mix it up however you like.