Cooking Roast Spuds!.?

Question

How do you make good Roast potatoes?

How long do they take???

Any tips would be great.?

Thanks

Roast Beef Dinner today Mannit.. You are invited.!!

Answer 1

Start by boiling the potatoes first, until slightly soft. Drain well and fluff the outside by shaking them in the saucepan.
Put into a hot oven with oil and some meat juices.
Keep turning them until crispy - should take an hour to an hour and a half in the oven.
Eat and enjoy.
Good luck

Answer 2

1 kg / 2 lb floury potatoes
fat/oil/dripping


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1. Peel the potatoes and cut them into pieces large enough for two bites. Any less and they will be all crust and no spud. Put them in a saucepan of cold water and bring to the boil. Add a teaspoon or so of salt, cook for five minutes, and drain.
2. Preheat the oven to 200°C.
3. Take the pan of potatoes in both hands and give it a couple of good shakes. The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast. This is the key to success.
4. Put enough oil/butter/lard/dripping into your roasting pan to form a thin layer in the bottom when heated briefly in the oven.
5. Pour the potatoes into the hot fat and turn them until they're well covered.
6. Bake them until they're gold and crispy. This will take at least 45 minutes. Don't worry if it takes longer. Move them only once or twice during cooking, otherwise the edges won't go crisp and brown

Answer 3

Herb-Roasted New Potatoes
Serve this side dish with beef, chicken, or pork.

Serves 3-4


1 pound New red potatoes
2 Tablespoons Olive oil
2 teaspoons Granulated garlic
1 1/2 teaspoon rosemary
1 1/2 teaspoon Thyme
1 1/2 teaspoon parsley
1 teaspoon Salt
1/4 teaspoon Pepper


Pre-heat the oven to 400.Toss together all ingredients. Place on a
cookie sheet. Bake for 45-55 minutes or until soft

Answer 4

My favourite variety of potato to use is Desirée, but Romano and King Edward are also good. To serve six people, first place the roasting tin with 3 oz (75 g) fat in it on the highest shelf of the oven while it pre-heats to gas mark 7, 425°F (220°C). The ideal thing to use would be fat taken from the meat during roasting but lard is what I would choose if nothing else were available. Thinly peel 3 lb (1.3 kg) potatoes, using a potato peeler, then cut them into fairly even-sized pieces, leaving any small potatoes whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, add salt and simmer for about 10 minutes. Then 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 still seems too smooth, give it a few more minutes.
3. Then drain off the water (reserving some for the gravy). Place the lid back on the saucepan then, holding the lid firmly, and protecting your hand with a cloth or oven glove, shake the saucepan vigorously up and down.
4. What you are trying to achieve here is to roughen up the cooked edges of the potatoes and then make them floury and fluffy – this is the secret of the crunchy edges.
5. Now, using an oven glove to protect your hands, remove the hot roasting tin containing its sizzling fat and transfer it to the direct heat (medium) on the hob. This is why you need a roasting tin with a solid base – cheap, tinny ones that buckle when exposed to high heat are useless. Use a long-handled spoon to quickly lower the potatoes into the hot fat.
6. When they are all in, tilt the tray and baste each one so it's completely coated with fat. This seals them immediately and prevents them sticking and becoming greasy, which is what happens when the fat is not hot enough.
7. 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.

HOW TO BOIL POTATOES


Right - how to boil a potato .... not so easy as it sounds. The first thing is to decide if you want your potatoes skinned or unskinned. If you skin them, they will not hold together quite so well.

What variety of potato have you got? If you don't know, make sure to ask next time you buy. You probably won't be aware, but different sorts of potato don't behave the same when you boil them.

There are really two sorts of potato - waxy and floury. Waxy ones are easy to boil. Floury ones can be boiled too, and often have a better flavour, but if you turn your back on them, they fall apart during cooking.

So....to return to your scrubbed potatoes - cut them so they're all about the same size. If you don't do this the small ones will be cooked whilst the bigger pieces are nowhere near ready.

Get a pan of cold water. Put your potatoes in; make sure that all are totally immersed. Switch on the heat; bring to the boil. Get the pan simmering gently, and put on the lid. I know on my cooker that the spuds will be ready in about 11 minutes from cold. Give it 10 minutes and then try prodding one or two of the larger pieces with a knife. If the knife goes in easily, it's cooked. If it's hard to push the knife in, it wants a couple more minutes.

Do not wander away or do anything else whilst the spuds are cooking. If your potatoes are floury and you over- cook for as little as 5 minutes, you'll get potato soup. When cooked, pour off the water straight away. If serving immediately, leave the lid OFF so that the potatoes steam dry. If you're having to wait a few minutes for other things to cook, put the cooked potatoes back in the empty pan with the lid ON and the gas OFF to keep in the heat.

Don't leave the cooked potatoes in contact with the hot water they've been cooked in. You'll get a revolting mess.

Floury potatoes: Cara, King Edward, Kerr's Pink, Golden Wonder, Wilja.

Waxy Potatoes: Most new potatoes (including those imported Egyptian and Majorcan varieties), Pink Fir Apple, most French potatoes (Charlotte, Mimi, Cherry Belle, Belle de Fontenay, etc). These don't suffer quite so much when over-cooked.

Midway between floury and waxy: Nadine. This is easy to cook, but the taste isn't so good as most of the above, and I'd avoid it if other types are around.

Answer 5

Maris Piper or King Edwards are the only ones. Cut them in 1/2 or 1/4's if large. Par boil them for 10mins drain & let them dry off a bit. While doing this put some goose/duck fat in your pan you are roasting your spuds into the oven to heat. Put your spuds int o the hot fat [ if the spuds are a little wet it may spit so stand back] put spuds into oven 200% for approx 1 hr turning them to get all sides crispy.Serve with roast beef , yorkshires etc etc.Enjoy

Answer 6

part-boil the potatoes with a bay leaf.Then place them in the roasting tray with the joint,make sure you coat the potatoes with oil and with the juices from the meat (also halfway through the cooking time).Season with salt and pepper.

Cook until crispy(about 45 min)

You could add garlic,Rosemary to the roasting tray.Also it is often suggested that the roasties are best cooked under the joint,but this has never worked for me,they just end up soggy.

Who are you cooking for??? you don't have a clue do you??

Good luck>>>>>>>>

Answer 7

peel and chop a few spuds - I use Maris Pipers but King Edwards are good too - can actually use any spud.

Put in pot of boiling water and let boil for about 5 mins.

leave the hob on and drain the water out. Put spuds back in the pot and return pot to hob and shake about gently so that all the water evaporates off the spuds. turn hob off.

while spuds are still in pot pour ordinary olive oil / veg. oil all over - don't drown them but do be generous. Same with salt. And a bit of pepper if you wish. Shake about gently for total coverage. By now the spuds will look slightly rounded and fluffy.

Add to the roast when there is about 40 -45 mins left. Do check em in about 25 and turn them and baste them with fat off the roast.

you should have crispy golden spuds with a melt in the mouth centre.

you

Answer 8

If you want to make them in the same pan with the meat (pork is best for this), add them to the meat pan for the last hour of cooking. The fat from the meat makes them crispy on the outside. They are delcious, but definitely not low fat.
Or you can cut them up into quarters. Then in a bowl, mix some olive oil, garlic and rosemary (grind the rosemary). Toss the potatos in the mixture to coat them and cook for about 1/2 hour at 350 degrees.
Potatoes are cooked when they're soft enough for a fork to penetrate.

Answer 9

par boil the potatoes first for about 20 mins, meanwhile put your oven on to 200 or gas mark 6 let it warm up for 10 mins then put some cooking oil in a roasting tin and pop it in the oven until potatoes are parboiled
drain the potatoes, pop them in the roasting tin, put some rosemary and black pepper on them, use a spoon to scoop up some of the hot oil and pour that over the potatoes, cook them in the oven for about half an hour, take them out, pour more hot oil over again and then cook them for another half an hour- never fails, enjoy!

Answer 10

Cut them pretty small, par boil them for about 6 minutes, put the lid on the pan, rough them up a bit, place them in the hot fat around the roast meat and cook for about 1 hour - an hour and a half - lovely! You may also wish to add some rosemary and thyme.