how to make roast potatoes?

Answer 1

cut them in chunks, place on a cookie sheet w/ some salt and oil. That's the easiest way.

Answer 2

Never has my flabber been so gasted.
Take medium sized potatoes, preferably a floury variety, cut them in half. Put them in cold, salted water and as soon as the water comes to the boil remove the pan from the heat. Drain, retaining the water for the gravy. About twenty minutes before your roast is cooked, put the potatoes in the roasting tin. When the joint is cooked, take it out and let it rest. Drain almost all the juices out of the roasting dish, for the gravy, return the roasting pan to the oven, bung up the heat cook for a further 15 minutes, turning at least once and voilà, roast potatoes. Not to be confused with sautéed potatoes.

Answer 3

Right then, peel, cut into golfball sized pieces (or bigger), bring a pan of water to the boil and parboil them for 5 mins. Drain water. Hold the lid on tight and shake the pan of potatoes vigorously so that the outside rough up well! Then place in a preheated roasting tray 1/2 inch full of oil (vegetable or sunflower oil). Roast on 180 degs cels. for 45 mins but turn a couple of times in between to coat with the oil. The rough outsides will make them really crispy.

Answer 4

INGREDIENTS:

6 large potatoes, peeled and quartered
8 tbsp vegetable or olive oil, goose or duck fat or other fat reserved for roasting
pinch of salt



PREPARATION:

1. Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for 5 minutes.

2. Meanwhile, switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.

3. Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.

4. Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt. Serve as soon as possible.

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: 4

Answer 5

I tend to use organic waxy potatoes, as they have the best flavour and texture, and don't go waterey in the middle. I peel, and cut in half if they're very big, put them in a big pan of salty cold water, cover and bring up to the boil, then turn them down to simmer for a total cooking time of 20-30 minutes. Then test them with a fork to see that they're firm but cooked through. Drain (reserve the cooking liquid to cook other veggies/make gravy with), let them cool, and then using a fork, gently scrape them all over, in a cross-hatching pattern, to mess up the outsides. These crumbly bits (press any bits which fall off back onto the potatoes) will make the outsides go beautifully crispy and crunchy!

Preheat your oven as high as it will go, put the potatoes in a roasting tin, and coat them all well in veggie oil/meat fat. Put them in the preheated oven, turn them at 10 minute intervals to ensure even cooking and crisping, and serve when they're golden-brown and gorgeously crunchy (usually about 30-45 minutes roasting time).

You'll want to serve these with lots of thick gravy (yum!), or sprinkle liberally with salt before serving. These really are the ultimate roast potato. Use this knowledge wisely!

Answer 6

Try all the above as they all work, but the best tip is the type of potato you buy for the best taste. I recommend Sainsburys Vivaldi white potatoes, they make a crap cooker of roast potatoes into masterchef. That is the truth

Answer 7

Buy baby new potatoes (red or white or combo); scrub clean (don't peel), preheat oven to 425 degrees; combine potatoes in a bowl with a drizzle of olive oil just to coat, salt (I prefer Kosher, but regular OK), fresh ground pepper, and a few sprinkles of Mrs Dash (has parsley, garlic, rosemary, thyme); pop onto a baking sheet for about 20-30 minutes, turning 1/2 way. Yummy!

Answer 8

1) peel potatoes
2) boil potatoes in a saucepan of water, (add a pinch of salt) for about 15 minutes
3) place boiled potatoes in a roasting dish with about a half cup of oil, (you may wish to sprinkle on an oxo cube for extra flavour and to make them crispy.
4) put into oven 190 degrees or gas mark 5 for about 35 minute.
5) serve

6) if all goes wrong nip to shop buy a pack of aunt bessies and throw them in the oven for said time on packet.

Answer 9

The best way is to boil the potatoes for 10 mins, drain, shake them a bit in the pan so they get rough edges and then put them into hot fat, sprinkle with salt and pepper and cook for about 30 mins at about 220 degrees...lovely.
Or if in doubt just buy some frozen ones from the supermarket (Aunt bessies are good.)

Answer 10

Parboil for 5 minutes. Have oil heating in the roasting tin until very hot. Drain potaoes and then shake in the pan to rough them up. roast in hot oven about 200 degrees antil crispy.

Answer 11

I peel and half them or if really big quarter them. Cut slits into the top of them and put them in the roasting tin with the meat pour fat over them and the meat a few times
yummy