How do you perfect roast potatoes? Mine always turn out really crappy!!!?

Answer 1

First, I don't think that you're roasting you 'taters at the proper temp......easiest way to do them is:

Get a Gallon ZipLock Bag

GET BAKING POTATOES, DO NOT USE BOILING POTATOES....THEY HAVE TOO MUCH STARCH....

Baking Potatoes are the thick skinned brown ones.....

1)wash them well
2)cut them into quarters and place them in a bowl of water (to prevent browning)
3) preheat your oven to 425F (I think this would be "gas 6" in the UK, but make sure, we're in Farenheit degrees here in the States)
4) drain and pat potatoes dry, add to ZipLock bag
5 Add the seasonings, salt, pepper, garlic power, onion powder, or whatever you like on your roasted potatoes) and enough olive oil to coat the potatoes, add all to the bag, seal and shake the crap out of it.....let sit 15 minutes and then pour the entire contents into a pre-greased baking dish, big enough to fit all the potatoes IN ONE LAYER.....this ensures even browning......put them in the oven and check on them every 15 minutes, stirring them to ensure even browning.....and enjoy!!!!!

Christopher

Answer 2

Ingredients
floury potatoes, such as Cara or King Edward, cut fairly small - roughly egg size
sunflower or groundnut oil




Method
1. Par-boil the potatoes in gently boiling salted water for about 8 minutes. Stop cooking before they're cooked right through.
2. Leave to cool completely, then scratch roughly with a fork and season with a little fine salt.
3. Only roast around the joint if there is plenty of fat - at least ½cm/¾in in the tin - and plenty of room. It's better to preheat the oil in a separate pan, adding any beef fat from the roasting tin just before the potatoes go in. Don't add the potatoes until the oil is sizzling hot. Baste or turn the potatoes (carefully) as soon as they go into the pan so they have a light coating of oil from the start.
4. Roast for the last 45 minutes of your joint's cooking time, turning at least once. If they look like they could use a bit more browning/crisping, leave them in after the joint has come out to rest, while you increase the heat for the Yorkshire pudding.
5. Then, when the preheated pudding tin is ready you'll have to decide whether the potatoes come out, or stay in for the full 15 minutes of pudding time.
6. Drain well and keep in a warm oven, uncovered and not too piled on top of each other. Season again with salt and pepper before serving.

Answer 3

I cut mine into 1 to 1 1/2 inch wedges, place in a bowl and sprinkle with garlic powder, creole seasoning, steak seasoning, salt and pepper. Pour some olive or vegetable oil in and toss to coat potatoes with seasoning. Bake on a cookie sheet covered with tin foil at 450 degrees Fahrenheit for 20-30 minutes, depending on how crisp you like them.

These potatoes here are great dipped in your favorite barbecue sauce or plain.

The key is to roast at a high temperature for a shorter time. Also, don't overload your baking sheet with potatoes or some will be soggy. I make all kinds of roasted potatoes (they are so versatile) and you can add whatever dried herbs or seasonings you like. Also, russet potatoes work best for roasting.

Answer 4

I cut them into big chunks and par-boil them. While this is happening I heat a good dollop of goose fat in the oven til it is very hot in a baking tray (metal). After about 8 minutes, drain the potatoes, and then put the lid back on, shake the pan to fluff up the edges of the tatties. Then, take out the baking tray with the hot oil BE CAREFUL!!!! Put the tatties in, spoon some fat over each one or turn it, I usually put the heat on under the baking tray to keep the oil really hot. Then put into the oven at 190degrees and bake for about 45 minutes, turn them once. As this uses goose fat, it is not recommended to eat these daily, just as a treat as it can be very fattening. So use this recipe once a month, no more!!!

Answer 5

It may be the type of potato your using. Try red bliss or gold yukon. I also parboil - boil 1/2 inch wedges until just getting tender (can pierce w/a fork, but not fully cooked).

Then spread out on a 13x9 glass baking dish, add 2-3 cloves of roughly chopped garlic, drizzle with olive oil, sprinkle salt and pepper. For a change up, I'll toss some parmesan on them as well. Oven temp is high - about 425 degrees for about 25 min. I'll flip them over about halfway through cooking process...good luck!

Answer 6

This is what I could come up with for you. Hope this helps! :)

INGREDIENTS
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.



Look, they even gave me nutritional information!:

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 289

Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 304mg
Total Carbs: 53.1g
Dietary Fiber: 4g
Protein: 5g

Answer 7

simple.......put the potatoes in the boling oil and cover them with a plate.....then after 5 min remove the plate and mix them thoroughly....do that for 4-5 times..and ur potatoes wont b'come crappy!!

Answer 8

GO TO WALMART AND GET THE GREEN GIANT ROASTED POTATOES........THEYRE REALLY GOOD AND ALL U HAVE TO DO IS PUT EM IN A COVERED BOWL AND STICK EM IN THE MICROWAVE FOR 15 MIN AND YOUR DONE!
AND THEY TASTE LIKE HOMEMADE.

Answer 9

Parboil them. Put them in a pan and pour over virgin coconut oil and sprinkle Celtic Sea Salt on them.

Answer 10

How do you ruin roast potatoes?,you just add them to your roasting pan and turn them when brown.