Whats the best way to make really nice crispy Roast Potato's?

Answer 1

Par boil the potatoes, then drain and shake the pan to ruffle the edges of the potatoes.
Place a roasting tin with about 2cm of either olive oil or goose fat in a very hot oven, as hot as your oven goes usually about 250c.
When the oli or fat is sizzling take out and carefully place the potatoes in the roasting tin (do this gently otherwise you will splash fat every where and get burned)

Place back in the hot oven and cook untill they are golden coloured, this usually takes about 20 - 30 mins

Take out the oven and carefully remove from the tray...........yummy roast potatoes

Answer 2

8 large floury potatoes
100 ml vegetable or olive oil
salt and pepper
1 large saucepan
1 large roasting tin
1 peeler
1 fork
Step 1Prepare the potatoes
First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.
Once you have peeled all of the potatoes cut them into egg-sized pieces.
Step 2Boil the potatoes
Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.
Step 3Drain the water
Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.
Step 4Prepare the roasting tin
Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.
Step 5Heat the oven
Set the oven to 250ºC or gas mark 7 and begin to heat the oil.
Step 6Scratch the potatoes
Once cooled, scratch the surface of the potatoes with a fork.
Step 7Add the potatoes
When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.
Step 8Leave the potatoes to cook
Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.
Step 9Check the potatoes
After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.
Step 10Drain well and serve up
Remove the potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Serve and enjoy!

Answer 3

High oven temperature is the key (around 425/450). Also, I have found that slightly boiling the potatoes first ensures that they can get crispy on the outside and be done inside. After boiling them for a few minutes, drain and pat them dry. Add your seasonings and spray with a cooking spray or olive oil spray. Put in oven and bake until well roasted. Good luck.

Answer 4

par boil the potatoes (whilst doing this heat oil in the oven in the tray you will cook potatoes in) once the potatoes are par boil 'fluff' them with a fork or by shaking the sieve.

put them on the tray and make sure that they have been turned over in the oil so it on all sides. Roast for 45 mins turning once.

This is the way i make them and they are lovely and crispy outside and fluffy on the inside (its the only thing i can make)

Answer 5

Peel potatoes and cut into 2-3 inch chunks or half if small. Blanch the potatoes for 5 minutes. Pat dry. Lightly coat with olive oil, salt and any additional spices/flavorings you wish to compliment the dish. (any one or more of the following: rosemary, parsley, thyme, garlic, cheese powder, etc.) Place in a shallow roasting pan. High oven (220+) for approx. 30 minutes, turn potatoes half way through roasting cycle. Delicious and crispy!!!

Answer 6

Peel and quarter potatoes. Par boil them for about five minutes until just going soft ( not mushy) Drain and add olive oil to potatoes in the saucepan. Put on the lid and give them a good shake to rough up the outside of them. Transfer to a roasting tin ( or I find glass dishes the best as they don't stick) into a hottish oven- about 190c with some extra olive oil over them( or goose fat is good - but not as healthy!) I add some salt and if cooking chicken some cajun spice. Add rosemary sprigs if cooking lamb.
Check regulary and give the dish a good shake to cover them well with the oil. Not very good at precise cooking times as I just cook by instinct but probably about 60 minutes. They should turn a nice cispy, golden brown.

Answer 7

Crispy anything requires hot fat and higher temperatures. The problem with cooking dense foods at high temps. is the possible charring of the outside w/o cooking the inside. I like to slice the potatoes about 1/4# thick then boil in salted water about 6 minutes. When the potatoes are par-boiled, drain them and let them cool slightly. Season with dill, rosemary, garlic and black pepper and toss them in olive oil. Lay them out on a cookie sheet and place them in a 400 degree oven. Turn them after about 5 minutes and cook another 5-7 minutes then serve promptly. Remember, steam and moisture are your enemies here - so you want to make sure they are served quickly and placed on the plate away from meat/veggie juices. They should be nicely browned and cripsy with nicely contrasting texture between the crisp outside and soft insides.

Answer 8

Cook for 10 mins from when the water starts to boil, drain then put them back into pan and shake slightly, then put them into hot fat (your choice) in roasting tin and cook Gas 5. Check them after 15 mins and baste with fat, leave to go crispy and golden brown. This could take about an hour with larger cut potatoes, about 40 mins for smaller ones.

Answer 9

yeh the way i do it is to part boil them
then put them a baking tray with a covering of cooking oil what ever you normally use a sprinkle of salt (makes them crispy)
put them in the oven for about 30 mins of till golden and there you go the best roast potatoes ever
good luck

Answer 10

Cut the potatoes into small, bite sized pieces. Boil the first just until they are tender - make sure you salt the water. Drain them and season them to your taster. Coat them lightly in a bit of oil (I like olive oil) and, if you wish, a bit of melted butter. Bake in a 400 degree oven until they are crispy and brown. You may need to turn them a bit.

They come out great! Boiling is the key - it releases a lot of the starch and allows them to crisp.