roast potatoes?

Question

whats the best way to roast your spuds for a roast beef dinner?

Answer 1

I would just add them right in with the roast - cut them into quarters and then add them in the pan with the roast along w/ carrots, onions and celery.
they will soak up all the flavors of the roast - Mmmm

Answer 2

Ingredients
floury potatoes, such as Cara or King Edward, cut fairly small - roughly egg size
sunflower or groundnut oil




Method
1. Par-boil the potatoes in gently boiling salted water for about 8 minutes. Stop cooking before they're cooked right through.
2. Leave to cool completely, then scratch roughly with a fork and season with a little fine salt.
3. Only roast around the joint if there is plenty of fat - at least ½cm/¾in in the tin - and plenty of room. It's better to preheat the oil in a separate pan, adding any beef fat from the roasting tin just before the potatoes go in. Don't add the potatoes until the oil is sizzling hot. Baste or turn the potatoes (carefully) as soon as they go into the pan so they have a light coating of oil from the start.
4. Roast for the last 45 minutes of your joint's cooking time, turning at least once. If they look like they could use a bit more browning/crisping, leave them in after the joint has come out to rest, while you increase the heat for the Yorkshire pudding.
5. Then, when the preheated pudding tin is ready you'll have to decide whether the potatoes come out, or stay in for the full 15 minutes of pudding time.
6. Drain well and keep in a warm oven, uncovered and not too piled on top of each other. Season again with salt and pepper before serving.

Answer 3

Roast Beef and Potato Salad

Using leftover roast beef and cooking the potatoes ahead of time can save you loads of time when making this dish. Planning ahead means you can have a cool, satisfying meal that didn't use a single stove burner--that's a big plus in this summer heat !! Cook time is actually the 1 hour chill time.

1¼ hours 10 min prep
Change to: servings US Metric
2 cups cooked roast beef, cubed
2 cups cooked potatoes, cubed
1/2 cup green bell peppers, chopped
1/2 cup celery, sliced thin
1/4 cup onions, chopped
2 tablespoons pimientos, chopped
1/3 cup vegetable oil
2-3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
lettuce leaves, to serve (your favorite type)
2 tablespoons fresh parsley, chopped (optional)

In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well.
Cover and refrigerate for at least 1 hour.
To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired.

Answer 4

Roast Potato


INGREDIENTS
2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
DIRECTIONS
Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately

Answer 5

ROASTED POTATO WEDGES WITH ROSEMARY BUTTER
click photo to enlarge
1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (preferably organic; about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary



Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.

While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

Makes 4 servings.

Answer 6

Yukon Gold pototoes (the best!)
cut into wedges
parboil in pot
remove from pot
place wedges on baking sheet or roasting pan
drizzle generously extra virgin olive oil
salt & pepper
squeeze a whole lemon's worth of juice
dried oregano
25-35 minutes in 350 and done!

Answer 7

Part boil them, then I always use a fork to spike them up a bit all over. That way when they roast they get really crispy on the outside.

Answer 8

you can cut them up, keep skins on, put some parm cheese in a plastic bag with salt and pepper, shake them up and cook in oven until done OR you can put them in the oven with some onion cuts up, butter, seasoning...just as good and very easy