How do you make roast potatoes really crunchy all around the outside, I've tried lots of ways?

Answer 1

par boil for 10 minutes, skake them, put into baking tray with hot oil...

Answer 2

My roasted potatoes are always crunchy on the outside. I have never found a recipe for roasted potatoes or other vegetables that I have ever liked. What I do is steam my potatoes for about 25 minutes. I set the streamer/ strainer in the sink and let them continue to steam on their own until they dry out a bit. I then place the potatoes in a bowl and douse them with enough olive oil to cover all the potatoes. I also add crushed garlic and mix this in also. I then take a small amount of beef stock and douse the potatoes with that (I love flavorful potatoes). I also add italian seasoning, season salt and pepper. Now spray a sheet pan heavily with pam or spray olive oil. Dump the bowl of potatoes in a single layer onto sheet pan, DO NOT COVER. Bake at 375 for about 30-40 minutes, depending on how browned you want them. They will be perfectly crunchy on the outside, yet soft on the inside. Good luck.

Answer 3

Parboil for about 8 mins, drain, then leave to dry out in the pan with the lid off. Then put a thick-bottomed roasting tin in a hot oven (200c or gas mark 7) with the fat in it, preferably dripping or olive oil if you are vegetarian. Once you can smell the fat, put the lid on the pan and give your spuds a really good shake to make the edges all fluffy, remove the tin from the oven and tip the spuds in, not forgetting all the bits as they go well crunchy. Turn the potatoes over in the hot fat and return to the top shelf of the oven, and turn again after half an hour. 30 mins after that you should have perfect roaties.

Answer 4

I'm not being big headed but I make the best roast potatoes ever!

I par boil them for ten minutes and during this time I put the tray I am going to roast them on in a preheated oven (190oC) with a couple of tablespoons of oil on it.

When the potatoes are par boiled, I fluff them by shaking the colander whilst draining them.

I cover them with the oil that has been heated and roast them for about 30 mins turning once.

It is the one recipe I have perfected.

Good luck

Answer 5

You are going to get lots of different answers to this question. But this is my tried and tested method for crispy roasts potatoes. First use good potatoes such as Kings Edwards...the best.

Peel and cut potatoes in half and par boil until almost

With new potatoes you can spinkle lightly in flour to give some substance to the potatoes before roasting

Drain and leave to get cold before adding to melted goose fat in roasting tin and cook in oven at mark 7 for 30 mins, then base potaotes with fat and turn once return to oven and raise oven temperature to gas mark 8 and continue cooking until crispy and golden.

Drain fat from pan and then return potaoes for a further 15 mins then serve immediately.

Answer 6

Part boil them for 10 mins. Put the lid on the saucepan and shake vigorously to 'rough' up the edges of the potatoes.
Place a baking sheet, a solid one not a cheapy one!, on your hob with the heat turned up high. Put in it either oil, lard or [best] goose fat.
Roll the potatoes in the hot oil so that it coats them all over.
Place the baking sheet, and potatoes of course, in the oven at about 180 C for around 20 mins, or until browned and crispy all over.
Enjoy!

Answer 7

It's a little hard to know, since I don't know exactly what you've tried, but if you're not satisfied with the "crunch", try baking them in a hotter oven than you have been until now. Stir them around with a wooden spoon EVERY 5 MINUTES or so. This will a) keep them from sticking to the pan and b) make sure that they get "crunchy all around" as you would like.

Answer 8

Are you seasoning the potatoes? They should be well coated in vegetable oil and salt [and any other spice you might like]. I like to dump the potatoes in a plastic bag and add the oil and seasonings and mush it around good.

Make sure the oven is hot and that you bake them long enough too. I usually do them around 425 for 35 to 40 minutes, turning them over half-way through.

I find that a glass pan produces a crispier potato than metal. Just spray or grease the pan first.

Answer 9

Part boil them and then scrape the outside of the potato pieces with a fork to give a rough surface brush with oil of you choice and roast as normal

Then enjoy crunchy roast pot's

Roger

Answer 10

Parboil, just bring to the boil, turn off heat & leave for a FEW minutes, depending on how big you have cut them. Drain & shake plenty of flour into the saucepan. Shake the pan vigourouslyfor a few seconds. This coats them with flour & roughens the surface.

Heat your pan, with oil or meat fat just as you like, in the oven & remove before it starts "spitting". Put the spuds in & roll them around so that they are thoroughly covered in oil/fat.

Put in the oven & roast uncovered at about 180C, tuning occasionally until as brown as you like them.

Further helpful tip - don't overcrowd them!

Answer 11

o.k. - first partly boil your spuds for about 10 minutes then drain well. patv dry and make very thin cuts across the spuds with a sharp knife - coat with either lard, dripping or i prefer olive oil - really hot oven for 40 minutes - take them out and give them a good shake - then move the roasting tin to top of oven - sprinkle those spuds with salt -further 15 minutesw - and oh crunchy all the time