Roast Potatoes?

Question

What can i do to get really good roast potatoes. I want them nice and crispy.

Thanks

Answer 1

Heat Oil in a tray on gas mark 6 or cook in the meat juices.

Par boil the pots for about 10 mins, drain them put them back in the pan put the lid on and shake them vigorously so they bash together, they are hard enough to withstand this and fluff up the top layer, don't over boil otherwise they will crumble.

put in the hot oil (Pref olive oil, Lard - not the most healthy of fats but hey it's not something that you use every day or goose fat!) or the meat juices and cook....YUM YUM!!!

Answer 2

The best thing i ever learned was to pre-heat the pan first with 2 tbsp of oil in the pan, then add the potatoes once the roasting pan is very hot from pre-heated oven. This sears the bottom of the potatoes at the same time as the top of them are getting cooked. Another good tip is to drizzle a little olive oil in the same bowl of the potatoes and mix so each one is lightly coated.

Answer 3

1. After peeling etc. par boil for about 5 mins.
2. Drain off hot water and "rough up" potatoes in pan along with enough semolina (1 tbsp?) to coat the pieces
3. You should have ready a suitably sized tin which has been heated in the oven (200 deg C) for 10 mins. with goose fat or beef dripping in it. Goose fat has a high smoking temp. so this is preferable. I would say you need enough fat to have about 1cm in bottom of pan. Oil will do but you'll miss some flavour.
4. Carefully and quickly put pots into hot fat, spoon some over top then put back into oven for 45 mins or so.
5. Serve perfect pots.
I did these on Christmas Day and they were much praised!

Answer 4

Go with Fluke's answer, imo.

If you shake in a pan and you've over cooked the potatoes (something I tend to do if I've been testing the wine too much), you end up with some mash and some small bits of uncooked spud, although the pan method is perhaps the best known way to "distress" the potato.

For a bit of change you can season with some cajun spice mix, sea salt and black pepper or chopped rosemary.

Answer 5

best recipe is Nigella Lawson's. Parboil the potatoes for five minutes, drain. Sprinkle some semolina powder over them lightly shake again. Now heat some goose fat (you can buy this in jars from supermarkets) in a roasting tray until it is hot and place the tatties in there, turn once or twice to cover. Roughly chop some onions, throw in, sprinkle with mixed herbs, put in oven and leave for 45 minutes or so.
You will have the best roast tatties in the world ... promise!!

Answer 6

Par boil the potatoes, use King Edwards, not waxy ones. Place on a tray with goose fat and put into the middle or top of the oven. baste once or twice and finish in the oven when the meat is out and relaxing to ensure they are really crispy. Don't use anythin else on them such as semolina or marmite etc just potatoes and oil. And DON'T deep fry them.

Answer 7

Par boil them,in the meantime put some ghoose fat in a roasting tin to heat up,strain the spuds and give them a good skake in the saucpan until they are battered around the edges.Put in the hot fat and season with salt cook on a high heat until golden brown and crispy.

Answer 8

Part Boil, brush with a Fork and roast in a good quality Oil with a bit of Salt and some mixed Herbs! Check them every 15 minutes or so and give 'em a shake!! Good luck!!

Answer 9

Start with 4 med potatoes, washed and dried (leave skin on)
Cut each potato into 6-8 wedges....Brush with mayonnaise, a pretty good amount.
Coating---3 cups cornbread stuffing mix and 1 pkg hidden valley ranch dressing powder--mixed together........ Generously coat each wedge in the mixture......
In 9 x 13 baking dish......pour 2 tbls extra virgin olive oil
place wedges in dish with skin side down.......spritz the top of wedges with olive oil.....1-2 TBLS or so

Bake at 325 for 45-50 minutes or until golden brown
When done the color will look like a piece of beautiful fried chicken......the taste is delicious

Answer 10

Put the oil in the oven so it is getting really hot. Boil your potatoes for 10 minutes, then here is the trick - after you drain the water, put the lid on the pan and shake the potatoes around so they get rough edges. Then when you put them in the oil, they end up being crispier.