Roast Potatoes?

Question

Okay, I give up! What's the best way to cook crispy roast potatoes! I have tried having the oven on gas 7 for 10min with oil in a roasting pan in it before putting spuds in the pan. They still came out soft. Any helpful suggestions please? (Left them in the oven for 1hr. Any longer and they would be burnt)

Answer 1

after boiling them for 15mins put them in a pre heated roasting pan - use Pura Lard it makes them crispy - use maris pipers they seem to be the best at the moment whether boiled/mashed/baked - also you might be cutting them up to small?

Answer 2

Ok. Potatoes are really simple, but the key is that the oil and the oven must be HOT!

Par boil them, for 5 minutes. No longer as they go too soft. Make sure that you drain all the water off, so pop them in a colander, put them over the saucepan and leave on the heat for a few seconds. this dries them out a little.

Potatoes need a hot oven, so when the meat is cooked, take it out. Turn the heat up to maximum (if you have gas you should always get great roasties) and place a thick based roasting tray in the oven, containing the fat you are using. Goose or duck fat is the best, but you can get great results from lard or olive oil as well.

Now when the oven is hot, remove the roasting tin, pop it onto one of the hobs on the cooker, turn it on so that the oil is sizzling.

Pop the potatoes into the oil. Turn them so that all sides are coated with oil, place them back into the oven - top shelf and leave them there. Now go and eat your starter - or have another glass of wine or whatever.

After 10 minutes, open oven, take them out and turn them once only. Now put them back in. Depending on how well done they looked now leave them in the oven for another 10 minutes or so.

They should be perfect now!

Cold oil/potatoes/oven means that they absorb oil instead of cooking in it which means you get nasty soggy potatoes.

Good luck.

Answer 3

150g per person of Maris Piper potatoes, peeled and chopped into even-sized chunks
150g goose fat or good quality beef dripping

Method
1. Preheat the oven to 200°C/gas 6.

2. Bring a large pan of salt ed water to the boil. Add in the potatoes. Once the water comes back to the boil parboil the potatoes for 10 minutes; drain and return to the pan. Shake the pan vigorously to roughen the potatoes.

3. Meanwhile, heat the goose fat/ dripping to smoking point in a roasting tin. Add in the potatoes, using tongs to place them in the tin cut side down.

4. Roast for 30-40 minutes, turning over twice during the roasting period.

Answer 4

Par boil them first, and then empty them out into a colinder and shake them about a bit to soften up the edges. Then place them in the roasting pan with your turkey or chicken or whatever you're cooking. Make sure that the potatoes are covered for the first half an hour of cooking with tin foil. After the half an hour, un cover them and spoon over the juices from the cooking meat. This will help them to taste amazing and they will also crisp up, and turn a lovely golden colour.

Answer 5

Oven Fries
A rusrus Original

-- ingredients
Russet potatoes (about 3 large or 5 medium)
Oil (Canola works fine - you co do olive oil if you like)
Salt (I use kosher salt for the big flakes)
Pepper

-- how to
0) Preheat the oven to 425
1) Wash the potatoes well - since you're leaving the skin on, make sure they are clean enough to eat (no duh!)
2) Slice the potatoes length-wise into wedges. For a large potato, you can get ~12 wedges or more. For a medium potato, shoot for 8-10 wedges. The goal here is not too thick - that will cause the end result to be more soft and less crispy.
3) Put the cut potato wedges in a bowl and cover with water. This will remove some of the extra starch from the outside of the potato, and allow the outside to crisp-up a little more easily. Soak for a few minutes - no longer than 10 minutes.
4) Drain the potatoes, and dry thoroughly. For this, you can lay-down a triple-thick layer of paper towels, dump the cut spuds on the paper towels and dry with another triple-thick layer. The goal isn't aarid desert - just get the water off.
5) Put the potatoes back into a bowl (you can use the soaking bowl again--less to wash later--if you dry that out like the potatoes) and cover with a few tablespoons of oil. It's a "few" tablespoons because you want to have each wedge covered with oil, but not too gloopy. Use your hand (yes, your hand) to "toss" the potatoes in the oil. Be sure to get each wedge coated.
6) While your hand is still oily, dump the potatoes out on a parchment-lined sheet pan. Use the oily hand to spread-out the potatoes so that there are no "piles" of potato wedges. If you get an even coat, the potatoes will cook evenly.
7) Wash the oily hand and sprinkle-on salt and pepper to taste. Here, I like to go medium on the pepper and medium to heavy on the salt. But, it's your dinner, do what you want!
8) Cook in the oven for about an hour - though start checking at 45 minutes. If they look over-crisp, you might need to take them out early.
9) Done. Eat.

* Note: If they are done early, DON'T cover them with foil - that will sog them up. It's best to leave them sit uncovered until the rest of the dinner is complete. You can heat them back-up for a few minutes in the oven. They're, of course, best right away, but I realize that getting everything done at the same time is quite a feat, and most people need to know what to do when this doesn't happen. Relax, they're just potatoes!

Answer 6

par boil them first for about 10 Min's until the outsides go soft, drain the water away, put a lid on the pan and gently shake the potatoes to bash the edges a bit, add olive oil, salt and pepper, then put in a roasting tin gas 7 for about 45-60Min's turning halfway through cooking, using goose fat also gives nice crispy spuds too.

Answer 7

First boil or steam your potatoes for a few minutes. Then place them in a roasting tray and lightly cover them with olive oil...not too much!....roast at 180c for approximately 30 minutes, shaking them throught the cooking after 15 mins. You will have delicious golden brown, crispy roast potatoes!
Good Luck!

Answer 8

Par boil the potatoes for about 10 minutes. Then drain and allow to steam off for a minute or two (to get all the wet off, or you can use a kitchen towel), then toss them in goose fat (or olive oil if you can't get goose fat) and cook in hot oven until crisp, about twenty minutes depending on size of the potatoes - do NOT cover, that's what makes them go soft.

Answer 9

"Original Ranch Roasted Potatoes" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 lbs. small red potatoes; quartered
1/4 cup vegetable oil

Place potatoes in plastic bag; add oil and toss to coat. Add dressing mix and toss again until coated. Bake on ungreased baking pan at 450* - 35 minutes.

Answer 10

I regularly make roast potatoes as part of my cooking demo, for fail-safe, fat-free roasties! You need a Pampered Chef stoneware baker for guaranteed results!! All I do is par-boil some King Edwards (the best for roasting), give them a light shake to rough them a bit, then tip them in the dish (with absolutely no fat!) and season. Then they go in the oven at 190c for an hour, no need to turn them or anything. My audience is amazed everytime!

Answer 11

wash the potatoes nicely. then cut them in two or four pieces.put some olive oil on the potatoes. and sprinkle salt and pepper to taste. Then put them in oven for 30 mins on medium heat. You can check in between for the golden crisp on potatoes. They come up really tasty and crispy. Thats how i do it at home.Good luck.