Perfect Traditionally English Roast Potatoes Recipes

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:

• 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.

Steps:

• Preheat oven to 220°C (430°F).
• Place lard or oil in roasting tin and put in middle rack of oven.
• Boil Kettle.
• Peel potatoes.
• Chop into quarters (approx 4 cm cubes).
• Par Boil potatoes for 10 minutes with salt.
• Drain potatoes in a colander.
• Shake potatoes until edges are furry (approx 15 seconds).
• Remove roasting tin from oven.
• Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
• Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
• After 20 minutes turn the potatoes so browning occurs on a different side.
• Potatoes should be crispy on the outside and fluffy in the middle.