Perfect Roast Spuds?!


Question: Can someone please give me the secret to perfect, crispy on the outside, soft on the inside but not floury roast spuds. I've seen people par boil them, take off the skins then roast, I'm not sure which is the best method?


Answers: Can someone please give me the secret to perfect, crispy on the outside, soft on the inside but not floury roast spuds. I've seen people par boil them, take off the skins then roast, I'm not sure which is the best method?

peel the spuds and chop to largish pieces.

cover with salted water, bring to the boil and boil for 8 mins

meanwhile heat the oven to 200C.

drain the spuds and shake vigorously to roughen the edges, sprinkle lightly with flour and liberally add sea salt and black pepper.

put your roasting tin on the hob on the highest heat with 50/50 butter and either: goose fat, duck fat, dripping or lard.

when the fat is very hot tip in the spuds and turn them so they all well coated with the fat.

put the spuds in the hot oven and leave until crispy brown (30-40 mins).

delicious!

BEST ROASTED POTATOES


8 medium sized Russet potatoes - halved and quartered
Prepared Italian Dressing
Kosher Salt (no substitutes)
Coarse Ground Pepper (not the powder)
Prepared Grated Parmesan Cheese

Preheat oven to 400 degrees
Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over.

Pour italian dressing over potatoes until they are completely coated. Next, season with kosher salt, pepper, and parmesan cheese. Mix.

Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to stick, loosen them up with a study spatula. Season with more parmesan cheese 3-5 minutes before serving.





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