How do you make the best homemade Roast Potatoes?!
Answers: All recipies welcome!!! Making xmas dinner for the first time this year so any tips much appreciated, Thank you
In Italy I had some roast potatoes that were really incredible, crusty on the outside but like butter on the inside. After years of trying to come up with something similar at home, I think the trick is to parboil them before you start roasting them. You end up with one more pot to wash, but ohhh, it really is worth it (and everyone will want to know how you made them).
--If you are lucky enough to find really nice-looking, small (an inch or so diameter) potatoes, peel them, but leave them whole. Bigger potatoes will work fine too, but peel them and cut them into about 1-inch chunks. (I love Yukon Golds and Yellow Finns, but use your favorite).
--Put them into a saucepan. Use as big a saucepan as you need: you want plenty of water for the potatoes to move around in and to ensure that they don't dry out. Cover the potatoes with cold water by about an inch, and salt the water enough that the water tastes like seawater if you sample it. (I know that sounds like a lot of salt, but the cooking time is brief, and enough salt really helps their flavor.)
--Cover the pot and turn the burner on to high. When the water comes to a boil, remove the lid, reduce the heat a tiny bit (just so the pot isn't boiling over) and time 5 minutes--definitely no longer! Meanwhile, preheat the oven to 450.
--Drain the potatoes well in a colander. Return them to the hot, dry pan and drizzle them with a few tablespoons of the best olive oil you have. (When I am cooking these to go alongside a pork roast or a ham, I use bacon grease instead. Either way adds great flavor, it just depends on what else you're serving.)
--Toss the potatoes with the oil and spread them out in a lightly-greased shallow baking dish. Taste a little corner of a potato: add some salt if you feel they need it. You can add a rosemary sprig, dried herbs or pepper if you want to, but I like to keep the flavors simple. Put the potatoes in the oven and set the timer for 12 minutes.
--In my oven, the potatoes start to develop a nice crust on the bottom side after 12 minutes at 450. If they are still pale, leave them a few minutes longer--don't turn them too early! Otherwise, do your best to turn them all so that the other sides have a chance to brown too, but the browning does not have to be perfectly even. And it they start to brown too quickly, keep turning down the heat by 25 or so degrees at a time. As long as you avoid burning them, it is almost impossible to overcook them!
Roasted this way, they're crispy on the outside, but the centers almost melt in your mouth. I hope this is useful.
I part boil mine and then pepper them before putting in oven
1 lb 14 oz small red potatoes, unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp dried basil
1 tb Chopped fresh oregano or 1 tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated parmesan cheese
1. Preheat oven to 425F. Cut the potatoes into 6-8
wedges each.
2. In a large bowl, combine the basil,
oregano,oil,salt and pepper. Add the potatoes and toss
to combine.
3. Place the potatoes on a nonstick baking sheet and
sprinkle with parmesan cheese.
4. Bake for 20-25 minutes of until tender and golden
brown.
Part boil them first, then rough them up with a fork, Goose fat is the best but otherwise vegetable oil and roast in the oven until golden and a little crunchy on the outside. For a different flavour dust them with powdered sage and oinion stuffing mix after oiling, then roast.
ROASTED RED POTATOES
4 to 5 red potatoes, medium size
1/2 stick of butter
3 tbsp. Lawry's seasoned salt
2 tsp. white pepper
2 tsp. chives, chopped
2 tsp. dill weed
Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.
well buy a raw potato
peel it
cut into quarters
drizzle bit of oil on top
cook for about 15mins
I made roasties last night....lovely!
I par boil the spuds (bout 10 minutes) and heat up the oven as high as it goes with a tray of fat in it (animal fats taste better, but your choice).
Drain the spuds in a collander and shake them a little to rough up the edges. then put them in the hot fat (they should sizzle) and baste them with the hot fat, then put them in the oven.
turn and baste them every 5 - 10 minutes or so until they are golden and crispy (about 20 - 25 minutes)
not with cheese!!! you can par boil them then cook in very hot goose fat till brown and crispy, yum yum! heat the fat first , you can also fluff the outsides with a fork frist and this will make them extra good. good luck!
par boil the spuds, heat some goose fat in oven,(available from most shops) when the fat is hot enough add potatoes for about 45 mins.
enjoy your dinner
happy christmas
ok drizzle some olive oil over them in the last hour of cooking (you can keep em warm for ages) add rosemary and parsley and shakey shake shake. in an oven til golden brown. remember to save the juices from the turkey/goose and use the juices for your gravy mix, f*****g beautiful!
I don't remember the recipe but I know golden potatoes are really good for that.
part boil the pots first so they are semmy soft then put them in with the meat and use the meat juice and fat to cook them then they will come out golden and crispy.
part boil potatoes drain in calander shake well to make fluffy add salt not to much makes them crispy put in the oven with oil butter or goose fat goose fats better
Peel and chop potatoes into even sizes and parboil for approximately 10 minutes,drain in a sieve and shake as this roughens them slightly at the edges to make them nice and crispy.Put in a roasting tin which you have heated with goose fat or duck fat whichever you decide and roast for approximately 30 to 40 minutes basting occasionally delicious!!
Par-boil drain, shake & shimmy.
Put into EXTREMELY smoking hot fat.
High temp turning once only.
Try the following
4 lb (1.8 kg) Desirée potatoes
4 oz (110 g) dripping or lard
salt
Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a shallow solid-based roasting tray 16 x 12 inches (40 x 30 cm).
First place the roasting tray with the fat in it on the highest shelf of the oven while it pre-heats. Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface – if it stays smooth, give it a few more minutes.
Then drain off the water, reserving some for the gravy. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy – this is the secret of the crunchy edges.
Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it's completely coated with fat. Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. There's no need to turn them over at half-time – they will brown evenly by themselves. Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting. If they're ready before you are, turn the oven off and leave them inside.