PERFECT TRADITIONALLY ENGLISH ROAST POTATOES
These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.
Provided by Kellogs
Categories Potato
Time 1h10m
Yield 2 people, 2 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 817.8, Fat 28, SaturatedFat 3.8, Sodium 3533.2, Carbohydrate 131.1, Fiber 17.1, Sugar 5.8, Protein 15.3
CLASSIC ROAST POTATOES
Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.
Provided by MarieRynr
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Peel the potatoes and halve lengthways.
- Place in a saucepan and cover with cold, salted water.
- Bring to the boil and then simmer for 5 to 6 minutes.
- Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
- This will begin to break down the edge of the potatoes.
- These slightly rough edges will become crisp and crunchy during the roasting.
- Heat a frying pan with 1/4 inch of oil or melted lard.
- Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
- Fry the potatoes in the oil, turning occasionally until completely golden brown.
- Now transfer the potatoes to a roasting pan.
- Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
- Roast for another 30 minutes.
- Remove the crispy roast potatoes from the pan and serve.
- A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
- For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.
RIGHT-EVERY-TIME ROASTIES
Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the potatoes into quarters, or eighths if really large - you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well.
- Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.
- Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.
Nutrition Facts : Calories 345 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.67 milligram of sodium
ULTIMATE ROAST POTATOES
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
PERFECT ROAST POTATOES
A foolproof recipe for roasties that come out perfect every time.
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 224 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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