i'm not being sarcastic but how do you roast potatoes i want to know?

Question

i usuallly buy them but decided i would do my own they where still hard after 1/2 an hour what am i doing wrong

i did them on a high heat to roast them like i thought my mum did lol i got that wrong

Answer 1

Peel them and boil them 10 - 12 minutes. Drain really well and return to the hot dry saucepan. Place the lid on top and give them a good rattle until the surfaces of the potatoes are good and rough. Mean while heat up goose fat/ lard till almost smoking. Chuck potatoes into pan - careful. They will spit. Roll the potatoes arond the fat till covered. Add generous amount of unground sea salt and shove back in oven and cook good and high till done. Prick them with a knife to see how hard they are. Every so often when the surfaces are good and brown shake the pan to expose more surfaces. They will take about an hour.

Good luck. Happy Christmas and a Happy New Year to you and yours.

Answer 2

Take medium sized potatoes, peel and cut in half. Put in a pan of cold, salted water and bring to the boil. Remove immediately (this is called par-boiling). Dry on a clean kitchen towel. Pop them in the roasting pan with the joint/fowl for about half and hour. When the meat is ready, take it out and let it rest. Drain off most of the juices in the pan - you'll need them for the gravy - turn up the heat and put the roasting pan and potatoes back in the oven. Keep an eye on them, turn when necessary. At this stage you could add parsnips and carrots. The veg take on some of the flavours of the remaining fat.

Answer 3

Peel your potatoes and score them slightly with the tines of a fork. Cut into pieces and parboil them; this means, drop the potato pieces into cold water and boil them till they are partly tender but still only about half done. Drain well, shaking the colander a bit.
Heat a baking pan in the oven, with fat in the bottom (this yr it's all goose fat but lard or suet work just as well). When the fat is hot, add the potatoes and toss in the fat, then continue to roast in the oven. They will get brown and crisp. Make sure the potatoes are free of the cooking water or you may get burned when putting them in the hot fat!
Once they have been coated with the hot fat, you can add garlic and rosemary and a bit of salt...delish and you should always make more than you think you'll need.

Answer 4

here is a simple recipe

Roasted New Potatoes with Garlic

Ingredients
1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and
scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

Directions
Preheat oven to 375 degrees F.

Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the
potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large
enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply
browned edges.)
Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes
evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more.
(Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with
salt and pepper to taste. Serve.

Answer 5

More time, more heat. You almost have it though. First wash your potatoes with cold water and a brush. Then wrap them in foil. Set your oven to 400 degrees f. It takes about an hour for a medium sized spud to cook through. If you don't have the patience for this, just rinse the spuds off, poke a bunch of holes in them with a fork, and nuke them for 8 to 10 minuites.

Answer 6

If it was on 180 degrees for one and a half hours they should be cooked unless they are the size of your head. Make the potato about 7 cm in diameter( barreling them is nice as in pomme chateaux) then seal them on top with just oil firstuntil they start to brown, then add a little butter, awhole garlic clove cut in half, rosemary(fresh is best) and salt and pepper. place in oven at 180 degrees and cook for 45 mins approx, turning periodically. Good luck from a chef

Answer 7

How to Roast Potatoes
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Difficulty: Easy

Roasted potatoes are a perfect side dish for fish, meat or chicken. Experiment with your favorite herbs for a change of pace. Serves 4.
Things You'll Need
2 tbsp. olive (not virgin) oil
12 (1 lb.) whole tiny new potatoes or red potatoes
aluminum foil
baking pans
1/8 tsp. paprika
mixing bowls
1/2 tsp. onion powder
1/4 tsp. garlic salt
1/4 tsp. black pepper
Instructions
STEP 1: Preheat oven to 325 degrees F. STEP 2: Put potatoes on a greased baking pan. STEP 3: Combine oil, onion powder, garlic salt, pepper and paprika in a small bowl. STEP 4: Drizzle oil mixture over potatoes, tossing lightly to coat. STEP 5: Bake, covered with aluminum foil, 45 minutes. STEP 6: Stir potatoes and bake, uncovered, 10 to 20 minutes longer, or until potatoes are tender and brown on the edges. Serve. Tips & Warnings
Try crumbling 1 tbsp. of fresh chopped rosemary over the potatoes. They'll smell great as they roast, and taste even better.
If you can't find bite-size potatoes, buy larger ones and cut them into bite-size chunks.
You can experiment with the kinds of potato you roast, as well. In general, "boiling" or "all-purpose" potatoes (as opposed to "baking" potatoes, like the common russet) are better to roast, as they won't fall apart, even if you need to cut them in pieces. Yukon Gold and fingerling potatoes are two interesting varieties.

Answer 8

Best way is to par boil them for about 10 minutes, then put them in about 1/4" of hot oil, goose fat is best though, turn them a few times to get them fully coated and roast them at about 220 degrees C for about 40 mins

Answer 9

It takes a while usually like an hour and a half. If you are looking for a faster way you can always use the microwave but it doesnt taste the same really. You can also use a crock pot if you really wanted just cut the potato's in to chunks.

Answer 10

You will need to bake them longer. Check them with a fork every 15 minutes or so and make sure that the potatoes are coated with oil.