How can i make my roast potatoes more crisp on the outside and fluffy inside?

Question

someone suggested coating them with flour , does this work?

Answer 1

i make my roast potatoes like this:

boil the potatoes for 10 mins, just long enough to make them a bit soft on the outside. while they're boiling have a baking tray in an oven at 230 degrees with a few teaspoons of oil on it.

when the potatoes have had 10 mins boiling, drain them then put back in the pot and cover the pot with a teatowel for a minute or two. then put the lid back on and shake the pot like mad for a couple of mins to rough up the edges of the potatoes.

then pour them out of the pot onto the baking tray with the hot oil on and put straight in the oven. turn them occasionally and take them out of the oven when they're crisp and golden. they should be nice and crisp on the outside and fluffy on the inside! good luck!

Answer 2

Part boil the potatoes first for about 10-15 minutes depending of size, Put the roasting tin in the oven & make sure the oven is very hot in the meantime. After draining the potatoes thoroughly & preferably lightly pat dry, leave them in the cooking pot with the lid on & give the whole pot a good shake. This makes the potatoes a bit rough ( slightly breaking up on the surface ) looking. Put them in the very hot roasting sprinkled some oil on top & bake till golden on all sides. You need to turn them over half way.

Answer 3

OK - top London chef tip coming up!

You need Maris Piper potatoes. You par-boil them.

You drain them and then shake them so the edges go a little ruffled. Now leave them to dry off a bit.

Meanwhile melt some goose or duck fat in a roasting pan - you will never get the potatoes you crave with veg oil - it must be goose or duck. When it is smoking slightly chuck in your potatoes (works just as well round a joint/raosting bird).

Have a high tempertaure on the oven - doestic oens never go high enough so whack it up but make sure the thermostat on your oven can maintain the oven temperature that high - if not go to the highest it can maintain - if it can't maintain anything over 200 degrees bin it.

Put your potatoes in - leave them 3/4 of an hour. Turn them. Another 3/4 of an hour and serve.

Yum!

Answer 4

This works well for common baking potatoes (russet). I peel & dice to about 3/4 inch. Then I soak them in salted water to rinse of the starch. I preheat a non-stick skillet over medium-low heat and add a couple of tablespoons of oil (canola). When the pan is hot enough I add the taters. I then toss to coat them with oil, sprinkle with kosher salt (or your favorite seasoning salt) and cover. This serves a dual purpose. First, the residual liquid steams the potatoes, the oil keeps them from sticking, and the bottom gets crispy, and the salt flavors them. Toss the pan with the lid on every five minutes or so. Once the steam has all gone and it sounds like they are frying, remove the lid. Stir, flip, toss, whatever, for even browning. Once they are 3/4's done the way you like them, toss in some diced veggies, meat, or whatever for home fries. Or simply sprinkle some herbs on them. I know this is not "roast potatoes" but they are fluffy inside and crisp on the outside.

For roasting, used red or Yellow Finn, un-peeled, and quartered. 400 degrees in the oven in a baking dish, coat with oil, s&p, herbs, etc. Toss or turn every 15 minutes. Figure 20 minutes for every pound. The high heat and the oil will do the job of crisping. Forget parboiling (unless you're in a hurry) and don't coat with flour, unless you're deep frying them for some reason.

I love potatoes. Good luck.

Answer 5

Use Marie Piper potatoes. Peel and par-boil. Drain and cover in flour, salt and pepper. Put into a tin with a little hot oil in it and roast in the oven at about 200 until brown. Turn the potatoes to make sure all sides are browned nicely.

Answer 6

Make sure you choose a good potato - Maris Piper always does the trick for me. Par boil the potatoes, drain, put the lid back on the pan and shake to roughen up the outside of the potatoes. Pop them in a pre heated baking tray and coat with the hot oil then cook until golden and crispy. Usually at 200/ gas 7. MMMmmmmm .

Answer 7

try this recipe:
INGREDIENTS
2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
DIRECTIONS
Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

they have always been nice and crispy outside and soft and fluffy inside. i think the key is to not have a lot of juices, this helps the outside stay crisp not soggy. good luck!

Answer 8

Top chefs recommend that you par boil the potatoes first and then coat with hot oil in the roasting tin and sprinkle with salt.

I just put my potatoes into a hot oven coat with oil, sprinkle a little salt and roast..they are always crisp on the outside.

Answer 9

Always par-boil first.
Allow to cool slightly,
Toss in flour, in a plastic bag.not to much flour,enough to lightly coat the spuds.
Heat oil in the roasting tin until very hot.
Add floured spuds,
Spoon or turn in the oil/dripping,
Roast for approx 45-55 min gas mark 7.

DELICIOUS CRISPY OUTSIDE FLUFFY INSIDE.

Answer 10

Firstly par boil the potatoes whilst pre heating the oil in the oven, make sure the oil is very hot. Before you add the par boiled potatoes to the very hot oil shake them about in the saucepan (placing the lid on saucepan) so they become bitty and fluffy on the outside, then put in the hot oil and the rough edges will become lovely and crispy GOOD LUCK!