How do i make PERFECT roast potatoes?!
How do i make PERFECT roast potatoes?
i can never seem to get them crispy but fluffy inside.
Answers:
Par boil your potatoes, put them in a colander and bash them abpout a bit, makr sure the oil you are using is already hot, put them in coat them in the already hot oil, sprinkle with coarse sea salt or flour and put them in a red hot oven, turn down when they start browning....
ENJOY!
rub sunflower oil on them, some people boil them alittle first but you can do it either way
cook them in goose fat after u have done what the first answer said but make sure the fat is piping hot first
Wash you potatoes and chunk them up drizzle with olive
oil and sprinkle a package of Hidden Valley Ranch
dry dressing mix over them - roast in a shallow pan in the oven at 350 until tender and a little crispy about 40 minutes.
I do these a lot and everybody loves them.
I always use Maris Piper potatoes, peel them, then boil them for about 5 minutes, transfer to an oven dish with hot olive oil in it, spoon the oil over the potatoes, roast for 45 minutes at 200 degrees, middle shelf enjoy!
Agree with smudger, when you shake the potatos in the pot or colander the surface becomes all powdery, and it is this fluffy coating which will immediately start to crisp up when they hit the hot oil in the roasting tin.
Parboil the tatties for about 10 mins, make sure the roasting tin is a heavy duty one, light ones which warp in the oven are no good. Shake them up a bit to make them powdery then quickly place them in the hot oil in the roasting tin and straight into a very hot oven, which can then be turned down a little when they have browed. Never try to roast them in the same tin as the chicken/meat/veg, as the will soak up moisture and won't go crispy.
I agree with Heston Blumenthal that Maris Pipers are really good for roasting. He did experiments with different varieties and also with salting the water. So he suggests salting the maris pipers when you par boil them. I do mine for just enough time for the outsides to start being soft but not too much. Drain them, let them sit lid off until they've stopped steaming too much then lid on and give them a gentle shake to fluff up the outsides. Then into the pre-heated and duck fatted roasting tin. I don't fiddle with mine too much just the occasional baste and sprinkling of sea salt. Also using an anodised pan works best for me
First thing is to get your oven preheated good and hot. peel your potatoes and slice small ridges into them all along one edge (we call it hedgehogging but some call them hassleback potatoes too) this lets some extra oil drain off and makes them cripsier. par boil and drain. once they're done i always put the baking tray on the hob and turn on the burners, adding the oil and butter and melting it this way so its good and hot and stays that way as i add the potatoes, coating them in the melted oil and butter. then stick them in the oven on 200 degrees for an hour! try adding sliced garlic and fresh rosemary too for a special treat!
Buy goose fat and put it into a roasting dish. Pre heat your oven, I always put mine on 150, then put in the goose fat and let that heat up. While that is going on boil your potatoes until you are able to stick a knife in them. Don't make them too soft as they fall apart. When they are done drain them and add them to your goose fat. Just let them cook and take them out when they are crispy.
I toss mine in olive oil, and roast them at 400F for about an hour or until they are tender when you stick a fork into them. A couple of hints.. make sure you turn the potatos at least once half way through cooking. And always try as best you can to cut the potatos in similar sizes, otherwise you will end up with some burnt and some undercooked.
Place a roasting tray with oil or fat in it
in the oven .
Boil the potatoes and drain. Replace the lid, keeping hold of it and the pan handle, shake the sauce pan but not too hard.
This will break up the edges of the potatoes.
Remove the tray from the oven and while the oil/fat is still very hot, carefully put the potatoes in the oil/fat. Be careful as they should sizzle a bit.
Spoon the oil fat over them as you place them in the tray.
When they're all in the tray and coated in oil/fat, sprinkle over a little salt and black pepper. (For an alternative, also sprinkle of a little mixed herbs or Italian seasoning.)
Replace tray in oven and cook until golden brown!
Enjoy!
it all depends on the potato so look for ones that are suitable for roasting then peel them and cut into even sizes then cook in water until you can pock a knife into them easily do not over cook then drain then and toss them in seasoned flour so that the out side is rough (these will then crisp up) put them into melted lard and cook in the oven reg.200 and cook until golden brown. enjoy.!
Nuke them for a few minutes on HIGH then dry bake.. I thought I'd tasted them all..but these blew our heads right off..
Par boil the spuds first, here's the secret, while you are doing this put some goose fat in a baking tray, you can get it from most supermarkets, pop it in the oven to melt. Once the spuds are par boiled give them a good shake in the pan to fluff them up and transfer them to the baking tray and smear them in the goose fat. Then roast till golden brown, keep giving them a shake in the tray to distribute the goose fat evenly, they will be crispy on the outstide and nice and fluffy in the middle.
MMMM, I can almost taste them now....
use either corn oil or goose fat shame we can't get crisco oil here in england its the best around lol Get the oil piping hot and par boil the potatoes and shake them around a bit then sprinkle a touch of flour on them and put into the hot roasting tin. Turn half way through and it should take 40 mins depending on the size of potatoes. always remember that the oil has to be really hot. Sometimes you can't get goose fat only around christmas time
Follow smudger79's advice and add some fresh rosemary.... you'll be in 7th heaven.
Great question but already answered perfectly by Smudger 79! Yum hungry now!
I slice them in thinner wedges,then put them in a bag with a little olive oil and shake them to get them coated well,then I toss them with italian seasoning ,paprika,black pepper,and salt and about 2 tbls of flour. Then I put them on a shallow pan,like a pizza or cookie sheet.Bake at 400 for 40-45 minutes.The key is the shallow pan.If you put them in a deep pan,it retains the steam from the cooking potato's and keeps them from crisping up.
start by boiling the potatoes. then deep fry them the come out like roast but are crisp outside and fluffy inside.
Try venting whole potatoes with a fork, then putting them in the microwave for around 4 minutes( red potatoes) then cut them and put them in a roasting pan and coat them with "pam" or some type of cooking spray. cover with sea salt and broil at 400 degrees until golden brown, remove and flip potatoes add fresh chopped rosemary and place back in the oven for 2 more minutes then remove and serve.
boil them for around 4 minutes...just until the outside is starting to fluff. Drain the water, shake 'em around the pan to rough up the surface, then sprinkle with a little mustard powder. Pop into really hot oil, and roast until crispy and golden.
I always part boil the potatoes, then drain the water, place the potatoes back in then season with salt, black pepper and dried garlic sometimes paprika pour on oil, cover the pan and shake until the potatoes are covered then pour them into a roasting tin and roast.
Works for me!