secret of making roast potatoes?

Answer 1

parboil first 5mins

drain and add butter and stir with fork to fluff up the surface of the potatoes

then roast

Answer 2

Roast Potatoes
The classic acompaniment to the English sunday roast. Generally an oven gets hotter as you go up and the roast goes in the middle of the oven. You can either put the roast potatoes in the pan with the joint, in which case they will cook slowly and collect some of the meat drippings, or you can put them in their own pan at the top of the oven an hour before the joint is due out, which makes making the gravy easier.

In either case, the secret is to get the right sort of potatoes, peel and quarter them, put them in a dish with some fat (dripping or oil) in a hot oven, and then spoon the hot fat over them from time to time. They are not deep-fried, but they won't roast properly unless they have a film of oil over them, they will just sort of dry out instead. Roast potatoes come out with brown crunchy corners and edges, and soft insides. They shrink during the cooking, and people like them, so allow three or four each at least.

Answer 3

Do you mean roast as in cook with an open flame or dry heat, or baked?

If you mean roast, then first decide if you want them with or without skins (skins are more nutricious). Then you should parboil them (drop whole into boiling water for 10 to 15 minutes). Cool them in cold water so you handle them, cut into halves or quarters. Sprinkle with butter, pepper, salt, and any other herbs you like. Put into a shallow baking dish and bake (roast) for 40 mins or until soft to a knife pierce. If the flames are from a fire, you might need more or less time and you might want to use skewers.

Answer 4

Use my Italian recipe.
Peel potatoes, chop farely small.
Put in fresh cooking oil not with joint.
Sprinkle with marjoram or tarragon (and crushed garlic if you like it). Sprinkle on plenty of salt.
Put in fairly hot oven and check every 15-20 mins, turning & putting on more salt ( not healthy I know, but I do use sea salt!)
You will after 1 hour or so ( depending on quantity) have really crisp & nicely flavoured potatoes.
For traditional Roast potatoes, put in boiling water for no more than ten minutes, Transfer to pan of fresh sunflower/vegetable oil. Sprinkle with salt and cook as with Italian potatoes.
If you put any potatoes with the joint, the juices from the joint will make your potatoes soggy!

Answer 5

First par boil them for around five minutes, drain, then put them back in the pan, shake the pan around to bash them up a bit, this makes them fluffy, and gives them nice crispy edges. Cover with a tea towel, and let them cool a little. if you let them cool,a bit they have a good reaction with the red hot fat, making them lovely and crisp a bit more! Heat some fat, goose fat is fab, but veg oil or sunflower oil will do the trick, make sure the oil is HOT before you throw the spuds in, sprinkle with salt and pepper, then roast at a high temp for around 40/50 minutes. You can add extras, like garlic, herbs, spices. Hope that helps!
P.S, they WONT be mushy if you par boil them, just do it for 5 minutes, making sure they are still firm, and mine dont stick either, since they are being roasted in red hot fat.

Answer 6

1. peel and boil potatoes until they are soft
2. drai off the water
3. put them into a food bag
4. (what i do for mine but you can choose what different flavours you want) pour some chilli infused oil over them to your liking
5. add some salt and pepper
6. massage potatoes so they're all completely covered
7. pour out contents of food bag in roasting dish
8. roast on 200 C untill crispy

they are VERY nive

enjoy!

Answer 7

Easy recipe that works.

Peel and leave quite large (about 3 to 31/2 1nche pieces min)
Parboil for 5 mins on a rolling boil
Remove from the water and leave to cool on a wire rack (IMPORTANT!)
When cool put them in a big dry saucepan, cover in a dredge of cornflour, add salt and pepper to taste & if you have it a teaspoon of dry mustard powder

Shake quite vigourously till all coated

put the coated potatoes into about an inch of hot oil (preheat the oven to 200 and preheat the oil - they should splatter and sputter in the oil)
Coat them with oil with a spoon
roast in the oven for about 40 mins

This gives you crispy roasters that are fluffy on the inside.

Answer 8

par-boil them, for about 10 mins.
drain the water, put the lid back on and gently shake the potatoes, until they are a little fluffy.
put into hot oil in a roasting tray in the oven for about 30 mins, or intil golden brown

Answer 9

When I make roast potatoes I give them a very light covering of flour, this helps when they are cooked and it makes them a little crispy on the outside.

You can add spices or whatever you want to the flour also to give your spuds a flavour of their own!

Answer 10

what i do is peel the potatoes, then dry them with a tea towel when they are peeled... put them on a tray, put cooking oil on them, not too much, just cover them a little bit and put some pepper or spice or something on them to give them a yummy flavour... put them in the pre heated oven for 30 to 40 mins and you get yummy yummy roast potatoes!! its important to keep them all the same size so that they will cook in the same time!!!

Answer 11

As I'm a vegi, I buy aunt Bessies frozen ones but to make them normally, you should part boil them for about 8 mins & put them in a colander to fluff up the edges.

You then need to baste them in the oil/juices from the meat that you are cooking and put them in a roasting tin until they are golden brown (pref with burnt edges).

Hope this helps.

:-)