English Roasted Potatoes Recipes

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

Steps:

• 1. Parboil the potatoes in salted water for about 10 minutes.
• 2. In a 375 degree F oven, heat a baking pan large enough to hold your potatoes without crowding. Just make sure it is heated well beforehand. This will help keep the potatoes from sticking to the pan.
• 3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the oil, salt, pepper and garlic.
• 4. Place the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan.
• 5. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over. turn the potatoes every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not sticking to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
• 6. Enjoy!..they are delicious.

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).

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.