What's an absolutely killer recipe for roast potatoes?

Question

It's my job on Xmas day.... so I don't want to disappoint. In great detail please from the type of spud to the final seasoning.....? Thanks & Merry Christmas!

Many have recommended Lipton Onion Soup mix - but where do I get that from??!? have looked in Tescos & Sainsbury's to no avail... Please help.... !

To all those who have suggested Nigella Lawson's way - I'm afraid I have to give you a black mark because that woman is clearly mad as a hatter, not to mention being the daughter of one of Thatcher's top henchmen and the wife of the architect of the Tories last rise to power!

SHE IS TRYING TO KILL US ALL!

Sorry, forgot to mention, my host is a vegetarian...

Answer 1

Marispiper spuds peeled, half boiled, then drained into a sieve, shake them whilst sprinkling them with saffron, place on lightly oiled baking tray and put in pre-heated oven gas 7 or 8, turn them occasionly until crispy & golden, this will take about an hour&half

Answer 2

I'm also not sure about green giants roasted potato recipe but here is one I use, I'm not sure about exact measurements, cuz I just eyeball it all. Plain baking potatoes or even yukon gold Sweet potatoes or yams Red potatoes Olive oil minced garlic itallian seasoning salt and pepper Peel the sweet potatoes, but leave the peel on the regular and reds. Cut into 3/4 to 1 inch chunks. Mix the seasonings, garlic, and olive oil. Toss the potaotes in the oil mix and spread on a a baking sheet. Bake at 350 for about 30 min or until tender when pierced with a fork.

Answer 3

Try this:

6-9 medium potatoes (allowing 3 halves each)
salt
cooking oil or lard
1/4-1/2 cup seasoned flour
* 5 or Less Ingredients Side Dishes
* Low Protein Side Dishes
* Potatoes Side Dishes

1. Preheat oven to 400*F.
2. Peel the potatoes and halve lengthways.
3. Place in a saucepan and cover with cold, salted water.
4. Bring to the boil and then simmer for 5 to 6 minutes.
5. Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
6. This will begin to break down the edge of the potatoes.
7. These slightly rough edges will become crisp and crunchy during the roasting.
8. Heat a frying pan with 1/4 inch of oil or melted lard.
9. Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
10. Fry the potatoes in the oil, turning occasionally until completely golden brown.
11. Now transfer the potatoes to a roasting pan.
12. 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.
13. Roast for another 30 minutes.
14. Remove the crispy roast potatoes from the pan and serve.
15. A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
16. For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

Happy Holidays. ^_^

Answer 4

"Onion Roasted Potatoes" - 4 servings

1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium all-purpose potatoes; cut into large chunks
1/3 cup olive oil

Preheat oven to 450*.
In 13x9" baking or roasting pan, combine all ingredients. Bake, uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
(Also good with Lipton Recipe Secrets Savory Herb with Garlic, Onion Mushroom or Golden Onion Soup Mix.)

Answer 5

I find that par boiling spuds for about 3 - 5 mins on a good rolling boil with heaps of onion salt gives the spuds a fab taste all the way through instead of just on the surface. Always make sure you drain them REALLY well, putting them back into the saucepan to then shake them like mad to make the outside as rough and fluffy as possible without them falling into pieces, before going in very hot fat. (I tend to pour oil into the saucepan and mix them round before putting them onto a preheated tray with a non-stick liner, saves them soaking up too much fat) I like to use sesame oil (gorgeous flavour) as animal fats can leave a horrible fatty residue if not done properly. if you add raw onions in with the potatoes as you put them in the oven they add flavour during the cooking time too, and taste flamin' amazing in their own right. they can spit like mad though so be careful.
Also there are garlic and herb seasonings available in packets now, advertised as seasoning for wedges, but if sprinkled on the par boiled, fluffed up, oiled potatoes they taste wonderful and add extra crunch. A packet would go a long way as they don't need to be heavily covered.

Wish i had someone who'd take on a task in the kitchen at Christmas, think it would be the ultimate christmas present. Good on you!

have a great day.

Answer 6

go for the baby or fingerling or mini red potatoes. you get away with not peeling them and they are easy to judge portion size. Call it like 5 little potatoes per person, and all you do is half or quarter them and cook with the skin on. coat liberally with olive oil and then shake them in a bag of seasoning like salt,pepper onion powder garlic powder and some thyme. If you add a tbsp of flour, they get a crispy coating. Spread so they don't touch each other, uncovered, on a baking pan and bake at 400 for like 20 min and begin to check at that time. you should turn them at least once during baking.

Answer 7

Roasted New Potatoes With Onions And Garlic

Serving Size: 4

Ingredients:

1 Head garlic
3 medium onions -- halved and sliced into thin half moons
8 medium new potatoes -- cut in half
1/3 cup stock
Salt and pepper to taste
1 tablespoon butter

Procedure:

Preheat the oven to 400.

Separate the head of garlic into cloves and peel. Scatter the cloves and the onion slices on the bottom of a baking dish that will hold the potatoes in a single layer. Place the halved potatoes, cut side down, on the bed of garlic and onions. Pour in enough stock to come about one quarter of the way up the sides of the dish. Sprinkle salt and pepper evenly over all, then dot with butter.

Bake, uncovered, for one hour, or until the potatoes are tender, the onions beginning to brown and the liquid is about gone. Serve piping hot.

Answer 8

I prefer to pan roast over oven roast. This is what I do:

Wash and cut small red skin potatoes into quarters, set aside.
In a large skillet or frying pan melt 2 pats of butter and coat the bottom of the pan with your favorite cooking oil. (I found that evoo works the best.)

Season the potatoes:
Lawry's seasoning salt
Fresh cracked pepper
Italian seasoning
Crushed Red Pepper flakes - dash
Emril's southwest - dash
Garlic Powder - dash
All spice - dash

Mix ingredients and sprikle over potatoes, stir to coat

Place potatoes into hot pan, cover. Reduce flame to medium. Stir every few moments until fork tender.

Serve on a Platter with fresh herbs to garnish.

Answer 9

OK...adjust to how many you are serving..I like adding the spinach but you can certainly omit.

6 small red potatoes, quartered (can use fingerling too)
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

1. Preheat the oven to 400 F (200 C).
2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.
4. Can add some pecorino or parmesan cheese (fresh grated only!)

Answer 10

Couldn't get easier, or tastier. I know it will sound funny, but its so good. Go and buy the Lipton Onion Soup Mix. On the back is this Killer recipe for roasted potatoes....oh and did I mention that they are sooooooooo good.

Answer 11

Parmesan coated Sweet Potato Fries

1/2 cup all purpose flour
3/4 teaspoon coarse salt (I used regular)
1/2 teaspoon ground pepper (I used more)
2 large egg whites
1 1/3 cup grate Parmesan cheese
4 sweet potatoes (about 2 pounds) scrubbed and quartered lengthwise

1. Preheat oven to 425. Line a large rimmed baking sheet with parchment paper and set aside.

2. In 3 separate shallow bowls do the following :
-stir together flour, salt & pepper and set asside
-lightly beat egg whites with 2 tablespoons of water until combined and set asside
-place parmesan in the third bowl or plate

3. Dip the sweet potato first in the flour mixture, shaking off excess then dip each wedge into the egg mixture until coated. Finally, dip the sweet potato in the parmesan pressing into the cheese. Transfer potato wedges onto the prepared baking sheet.

4. Bake potatoes until tender and crisp. about 25 mins.

This recipe serves about 4 adults and 2 kids.

Suggestion...depending on the size of your potatoes, you can cut them into smaller wedges, they'll get crunchier.