How do I make roast potatoes that are crispy on the outside and soft in the inside?

Answer 1

Classic Roast Potatoes
4-6 servings 1¼ hours 10 min prep
Change to: servings US Metric
6-9 medium potatoes (allowing 3 halves each)
salt
cooking oil or lard
1/4-1/2 cup seasoned flour

Preheat oven to 400*F.
Peel the potatoes and halve lengthways.
Place in a saucepan and cover with cold, salted water.
Bring to the boil and then simmer for 5 to 6 minutes.
Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
This will begin to break down the edge of the potatoes.
These slightly rough edges will become crisp and crunchy during the roasting.
Heat a frying pan with 1/4 inch of oil or melted lard.
Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
Fry the potatoes in the oil, turning occasionally until completely golden brown.
Now transfer the potatoes to a roasting pan.
Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
Roast for another 30 minutes.
Remove the crispy roast potatoes from the pan and serve.
A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

Answer 2

Cut peel and chop potatoes into evenly sized chunks. Parboil for around 10 minutes and before draining the water away shake the pan so that the potatoes knock against each other and get an uneven surface - this helps the potatoes to become more crispy. Then roast in pre-heated shallow oil at a low heat until potatoes become golden and turn heat to max for around 15 mins so that potatoes become crispy on the outside but still soft on the inside.

Answer 3

This Site Might Help You.

RE:
How do I make roast potatoes that are crispy on the outside and soft in the inside?

Answer 4

How To Roast Potatoes


Roasted potatoes are easy to make and delicious. Here are some simple instructions.
Choose russet potatoes, long whites, red-skinned, or new potatoes.
Scrub potatoes well. Halve or cut potatoes into quarters or eighths, depending on size.
Preheat the oven to 375°.
Pour about 1/3 cup of olive oil, melted butter, or other fat into a baking dish.

Add potatoes to the baking dish and turn to thoroughly coat with oil. Season with salt, freshly ground pepper, and other seasonings as desired.
Roast, turning every 10 to 15 minutes, at 375° for 1 to 1 1/2 hours, or until crisp on the outside and fork-tender on the inside.

Answer 5

Okay Kat, you have a lot a great ways to try it here already. However, most of them are way too complicated, you don't need a three-part recipe and three pans to dirty!!

Preheat your oven to 350.

Take your potatoes and cut them up into the size and shape you like. Take a large pan and pour a layer of oil on the bottom, be sure to use enough to prevent sticking--or you will lose all your crispiness to the pan. In a bowl, coat your potatoes in additional oil and toss them to coat. At this stage you can add salt, pepper, other dried spices to your liking. I like to use a cajun seasoning sometimes, or just salt and pepper.

Lay the potatoes carefully in the pan so that most of the potatoes have a flat surface touching the bottom of the pan. Now, important step to make the soft on the inside--COVER your pan with tin foil and bake your potatoes for 45 minutes, stirring once.

Now, raise the oven temp to 450. Take the tin foil off of your pan. Bake another 20 or so minutes, until the potatoes are tender and also have the crispness you are looking for! Don't stir again, you want the edges touching the bottom of the pan to get really crisped up.

Trust me, this is very low maintenance and easier than most of the other recipes here--and probably good enough to make your potoatoes soft on the inside and crispy enough on the outside for your liking without all that extra work.

Enjoy!

Answer 6

\I have been cooking roast dinners for my family for over 30 years and have made some cracking roast potatoes in my time. I could give you a recipe for potatoes that would take some time but after all these years I can only say to you Aunt Bessie's Roast Potatoes. They are wonderful and if cooked in the fat from the roast meat they are even better. Also her honey basted parsnips are great. I know this is awful to some people but I have never had any complaints from my lot and believe me they know good potatoes when they taste one. The secret of course is not to let anyone know they are not home baked. Good Luck.

Answer 7

Cut your potatoes into pieces, not too big or they won't be soft inside. (i prefer quite small ones cos they're crispier)
Melt some Lard in a Roasting tin, (I'd say about Gas mark 7)make sure it's really hot, put your potatoes in and stir them around to coat in the Lard, sprinkle a little Salt over them and put in the oven. Turn them every so often to ensure they are coated in the fat, this will crisp them without drying on the outside. They'll take about 1 1/2hrs depending on the size.

I would also suggest using something like Beef or Pork Dripping from a butcher as it's tastier than lard.
(this is if you aren't roasting them with meat - if you are just make sure there's enough fat to coat them when you turn them)

Answer 8

Use a suitable potato type (Maris Piper, King Edward, Estima etc).

Cut the potatoes into manageable sizes (not too big and not too small). A typical potato will cut into 3 or 4.

Part boil the potatoes for 15-20 mins.

About 5-10 mins before potatoes have boiled, put roasting tin in oven with a layer of cooking oil (about 4mm deep). We use sunflower oil. Oven needs to be pre-heated to 190C.

(If you are cooking a beef joint, use the fat and juices from the joint, and top up with the cooking oil if needed - this is best as it gives extra flavour to the potatoes).

When potatoes have boiled, remove and drain water. Return to saucepan. Add a sprinkling of sea salt. Put lid on pan and shake pan hard to give potatoes a fluffy edge.

Remove baking tin from oven. CAREFULLY add potatoes to it. Spitting and fizzling is a good sign as it shows the fat is hot enough. Return tin to oven.

Potatoes should then take around 45 minutes to finsh off. Check they are golden brown.

End result should be crispy outside, fluffy inside. If you have used beef fat it should give extra flavour. (Beef from butcher is best - supermarket meat tends to be poorer quality).

Good luck.

Answer 9

Roast Potatoes Lard

Answer 10

Ok.
Peel and cut in half,boil for 5 mins,then heat oven to the req temperature,usually gas mark 5/6, make sure that oil is hot,do not burn yourself,these will take approx 30 to 45 mins too cook,they will be crispy on the out side and soft on the inside try and see.
Or 2nd answer boil as b4 then flash fry for 5 mins.