Roasting one's Potatoes?

Question

One has parboiled them then drained the lads. One has one's baking tray, in a pre-heated oven, say 200 degrees, with a little oil.

How long should one, subsequently, roast one's potatoes for, to ensure crispy on the outside and soft and fluffy on the inside?

Answer 1

Best not parboil. Try 400f for 30 mins.

Answer 2

First place the roasting tray with the fat in it on the highest shelf of the oven while it pre-heats. Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that 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 stays smooth, give it a few more minutes.

Then drain off the water, reserving some for the gravy. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy – this is the secret of the crunchy edges.

Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it's completely coated with fat. 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 straight away; they lose their crunch if you keep them waiting. If they're ready before you are, turn the oven off and leave them inside.

Answer 3

Roast potatoes

Answer 4

Some of these ideas are really yummy and gonna have to try some of them myself.....

One parboil ones spuds meanwhile heating oven dish with a little rapeseed oil. Once the spuds are cooked, drain, shake then place in hot oil. Drizzle with a lil soy sauce. After roughly half an hour turn and then it's down to ones own taste....I prefer them more well done. mmmmmmm

This also works well with roast parsnips.

Answer 5

The secret for "crispy" roast potatoes is to make sure the oil is piping hot.Potatoes should sizzle when touching the oil. Once placed in baking tray,baste potatoes with oil. Roast potatoes usually take about an hour, depending on your oven. Turn potatoes over halfway through the cooking time,baste once more. Enjoy!!

Answer 6

I saw one of the TV cooks drain them and put them back in the hot dry saucepan, put the lid back on and shake the saucepan like mad.

Apparently subjecting the surfaces of the potatoes to violence helps make them crisper.

I think you need more than a little oil. I think you need it to come nearly half way up the taters. You can turn them over, of course. At some stage in the roasting, every surface has to be in proper contact with the hot oil or fat. The fat from the roast meat is good for the potatoes and some people recommend buying tubs of goose fat specially for roast potatoes.

I think colour and smell are enough to determine when they are ready. There are so many variables - size of potato chunks, actual temperature of the oven...

Sounds delicious - have a nice meal.

Answer 7

Turn the oven up to gas mark 7/8 (every oven is different) and turn twice every 1/4 hour for half an hour. Also use a potato that is suitable for roasting such as a King Edward.

Answer 8

Par-boil them, drain in colander and shake to roughen the surfaces, roll them in equal quantities semolina and grated parmesan, toss them in hoth oil and roast for about 1 hour until golden. Delicious crispy outside and soft fluffy centres. Maris Piper is a good tattie to try.

Answer 9

personally par boiling i have never done! I heat the oil in tray then add potatoes making sure that they very well drained from when i peeled them, i set timer for 30 mins then i try to turn them...if they sticking still then they not ready! give another 5 mins and try again and repeat as necessary (prob wont be necessary to repeat)) set for 20 mins then they will be done, all this is on gas mark 4-5. xx

Answer 10

i boil mine so they are quite soft, heating up the oil (i use lard) while they are boiling. then i put them in the oil 200 like you, and cook them for approx half hour 45 mins ( i use a fan assisted oven ) give them a shake half way through to help them on their crispy way and voila! sexy spuds! fluffy on the inside and crispy on the outside.....what time shall i be round for dinner?

I hope one is satisfieid with ones roasts spuds!

Answer 11

Maybe one would like this - as both recipe and future reference...

Toss one capful of Mrs. Dash Extra Spicy with potato wedges, olive oil and garlic; bake at 400* - 20 minutes. Turn potatoes, then bake 15 more minutes.

I'm sure one could experiment with other Mrs. Dash flavors as well, if one has a mind to.