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How do you make them? I usually do frozen ones, but I really fancy them today and dont have any, so I want to make my own.
Hints and tips for proper roasties please! crunchy on the outside, fluffy in!

2007-02-25 03:18:06 · 22 answers · asked by mrssandii1982 4 in Food & Drink Cooking & Recipes

22 answers

Peel and cut spuds into quarters as usual - boil for 10 minutes only. Meanwhile get some fat ( I use white Flora) nice and hot in a baking tin in a hot oven @ 220 degrees centigrade. Drain the spuds well, put them back in the saucepan on the still hot plate for a minute to get them nice and dry. Then put into the hot fat, turn them to coat them in fat and put them in the oven for 30 - 40 minutes, turning them occasionally. Bon appetit!

2007-02-25 03:23:44 · answer #1 · answered by mad 7 · 1 1

These are the BEST roast potatos : After peeling your spuds cut them in half long ways not across the fattest point as you normaly would. Parboil your spuds for 8 - 10 mins depending on size drain in a colander and sprinkle with either flour and sea salt OR polenta knock em round in the colander as you are coating them to rough up the edges a little. Meanwhile take your tin of HOT fat ( I use duck or goose) out from the oven and put it on the stove over a medium flame. Pay attention now as it's gonna spit. Chuck in your lovely coated tato's and ensure they are well covered in the fat (spoon it over). Bang them in the (hot)oven until cooked - use your eyes and sense of smel- you will know when they are ready (40 - 50 mins) You will have perfectly cooked roasties - crunchy on the outside and fluffy in the middle. Promise!

2007-02-25 03:39:23 · answer #2 · answered by riz109 3 · 0 3

For the best crispy roast potatoes use King Edwards spuds and either goose fat or beef fat to cook them in.
peel the spuds and cut them in half then parboil for ten Min's then drain in colander. shake the spuds whilst in colander as this will roughen the edges.
Make sure the fat in roasting tin is already heated up in oven. THEN TIP spuds iinto roasting tin of hot fat then sprinkle some fresh rosemary on them.
Roast on gas number 6 for about an hour. Keep checking them

2007-02-25 03:50:44 · answer #3 · answered by laplandfan 7 · 1 2

Follow the par boil as already mentioned.
Make sure your fat in baking tin is nice & hot.
The best roasties are done in goose or duck fat.
Your own roasties are far nicer than frozen ones even better than Aunt Bessies.

2007-02-25 03:30:09 · answer #4 · answered by echo 4 · 1 1

Peel cut into quarters and par boil them for 5 minutes meanwhile
put goose fat in roasting tin and heat at gas mark 6 then drain potatoes and carefully add to roasting tin and roast for half an hour.check on them and turn them over,if they are not done do for another 10 mins .
Enjoy !

2007-02-25 03:25:16 · answer #5 · answered by michael f 1 · 1 1

Put oil or fat in a deep baking tray in the oven to heat through. Peel and cut your potatoes then parboil for about 10 mins (Par boiling is boiling for a small amount of time, not completely cooking the potatoes) Drain, put the lid on the saucepan and shake the potaties about to make them fluffy on the surface, pour (carefully, hot fat spits) the potaties into the baking tray and cook for about an hour. Turn them about halfway through.

Thats how I do them,anyway.

2007-02-25 03:21:52 · answer #6 · answered by lululaluau 5 · 3 2

Peel the potatoes and boil them for ten minutes

Empty the water, cover and shake the pan rigorously so they are all rough edged. Cover them in olive oil and shake again.

Place them into a tray/dish with a layer of olive oil over them and put in the oven at 220 degrees. Keep turning them every twenty minutes until they are looking nice and brown!

The rough edges make them soak up a layer of olive oil and makes them crispy on the outside and fluffy on the inside

bon appetit!

2007-02-25 03:29:11 · answer #7 · answered by billy 5 · 1 2

Roasted Potato Recipe
Preparation time: 15 minutes. Serves: 8-12. (recipe is easy to cut down)

Ingredients:
5 pounds baby red potatoes (or other)
1/4 cup butter
2-3 tablespoons chopped fresh parsley or 1 tablespoon dried
1 tablespoon fresh lemon juice (about 1/2 a lemon)
1 teaspoon dried chives
1/2 teaspoon dried dill
Kosher salt and coarse black pepper

Instructions:
Melt butter with herbs and lemon juice over very low heat
Wash potatoes, cut into halves and dry before putting on sheet pan or low baking dish
Pour butter over potatoes and sprinkle with salt and pepper
Toss to coat all potatoes
Bake in 375 degree F oven turning occasionally for 30-40 minutes or until potatoes are just soft

2007-02-25 03:26:58 · answer #8 · answered by Anonymous · 2 3

Try the following

Perfect roast potatoes
2½kg/5½lb potatoes
2 tbsp semolina
2 x 320g/11oz jars goose fat

Method
1. Preheat the oven to the hottest possible temperature.
2. Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
3. Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for four minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
4. Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
5. Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 mins to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.

or Crunchy Roast Potatoes with Saffron
2 lb (900 g) Desirée or King Edward potatoes, peeled and cut into approximately 1½ inch (4 cm) pieces
1 level teaspoon saffron stamens
1 tablespoon olive oil
salt

Pre-heat the oven to gas mark 7, 425°F (220°C) and place the baking tray with 2 tablespoons of oil in it to pre-heat as well.

First of all crush the saffron to a powder with a pestle and mortar. Then place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a level dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for 6 minutes. Use a timer, as it's important not to overcook them at this stage.

When the time is up, lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface – if it stays smooth, give them 2 or 3 more minutes. Then drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy.

Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well, then, using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf of the oven for 40-50 minutes, until the potatoes are golden and crunchy. Sprinkle with a little salt before serving

or Perfect Roast Potatoes
4 lb (1.8 kg) Desirée potatoes
4 oz (110 g) dripping or lard
salt
Pre-heat the oven to gas mark 7, 425°F (220°C).

First place the roasting tray with the fat in it on the highest shelf of the oven while it pre-heats. Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface – if it stays smooth, give it a few more minutes.

Then drain off the water, reserving some for the gravy. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy – this is the secret of the crunchy edges.

Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it's completely coated with fat. Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. There's no need to turn them over at half-time – they will brown evenly by themselves. Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting. If they're ready before you are, turn the oven off and leave them inside.

or Thyme and garlic roast potatoes
10-12 potatoes, peeled (and halved depending on size)
2 tbsp vegetable oil
4 sprigs of fresh thyme
4 garlic cloves
salt and pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
3. Heat the oil in a large roasting tray and add the potatoes, thyme and garlic, tossing to coat. Season well.
4. Roast in the oven for 40-50 minutes until crisp and golden and cooked through. Serve at once

2007-02-25 07:37:44 · answer #9 · answered by Baps . 7 · 1 0

Peel potatoes, boil them for about ten minutes. drain and shake them so they go fluffy, put in roasting tin, pour over cooking oil and put in oven for 40 mins turning once or twice.(sometimes I put herbs on them too after the oil) By the way oven temp should be about gas mark 6-7.

2007-02-25 03:27:33 · answer #10 · answered by brien123 4 · 0 2

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