Got a Good Receipe For Electric Oven Roast Potatoes?

Question

Not overly experienced at cooking.
Be gentle, please.
Explain as fully as possible.
Thanks.

Answer 1

cut potatoes in half or quarters depending on how big they are, then boil till nearly ready in salted water. preheat oven to 200, then put some oil on a roasting tray and heat in the oven. meanwhile drain your potatoes (i always go to the back door and shake them in the colander, this dries them out and makes them rough so they go crispy) put potatoes on tray and make sure coated in the hot oil then stick in the oven till theyre how you like them. i like the skins on but doesnt matter either way, is just preference.

Answer 2

First thing is get the right potatoes,large King Edwards or Maris Pipers are the best. Peel and quarter them and drop into boiling salted water and boil for 7 mins.Drain the water off using the lid of the pan and shake the potatoes to roughen up the edges a bit. Meanwhile, pre-heat oven to 220 with a solid baking dish with enough dripping or oil that you will be able to just baste the potatoes with.When the fat is really hot, carefully toss the potatoes around in the fat so that they are well basted.TIP: It is a good idea took take the dish out of the oven and place it on a hot ring on the top of the stove as you do this so that the fat doesn't cool. Roast in the oven until golden brown,about 40 mins but check at 35 mins as ovens vary.Turn potatoes half way through the cooking time.

Serve straight away. Perfect every time.

Answer 3

Peel and cube four large potatoes, and briefly rinse them under cold water. (It removes the starch, and will keep them from sticking and all that. Learned that watching Jacques Pepin, lol.) Also, heat the oven to 450 F. (245 C)

In a large bowl (or large ziplock baggie, whichever) put in 1/8 cup olive oil, 1 T of minced garlic (you can buy small jars of pre-minced garlic at the store which is a huge time saver), 1/2 t dried parsely, 1/2 t dried oregano, 1/2 t dried thyme, 1/2 t crushed red pepper flakes, 1/2 t dried basil.

Stir in the potatoes (or shake up in the ziplock baggie) and place in a single layer on a roasting sheet.

Bake 20 to 30 minutes, turning occasionaly (about every ten minutes) to brown on all sides. In the last five or ten minutes you can shake some shredded Colby-Jack cheese over it, which is a must imo.

Answer 4

Peel and cut in half length-ways.
Boil for around 15 mins, while you do this cover the bottom of a roasting tin with oil and put that in the oven at about 160 degrees.
Give them a good shake in the colander so they go fluffy (this makes them extra crispy)
Take out roasting tin and carefully place potatoes in the oil.
Brush oil over spuds and put in oven for about an hour. Turning occasionally.
Lovely jubbly. Hungry now.

Answer 5

1. Peel the potatoes.
2. Cut in half lengthways.
3. Place in a pan of boiling water with a teaspoon of seasalt ( or ordinary )
4. Place lid on saucepan and boil rapidly for 5 minutes.
5. Drain and shake vigourously in pan to fluff up the surfaces.
6. Place in an ovenproof dish, season with freshly ground black pepper and drizzle with olive oil.
7. Cook at 195c for around 1 hour or until cooked.

Answer 6

ok, wash your potatoes, use a scrub brush if you have one, leave the skins on. Cut each into about 6 pieces and put in a casserole dish. Add a diced onion. Sprinkle liberally with cayenne pepper, red pepper flakes, garlic powder and black pepper. Top with several large pats of butter or margarine. Bake at 350 F for about 45 minutes. Stir about every 10 minutes. 5 to 10 minutes before done, top with shredded Colby and Monterey Jack cheese. Adjust the level of spices to go with your personal tastes. Even better using small red skin potatoes cut in half.

Answer 7

Peel your spuds and then cut them into pieces according to preference of size.
Boil them for 10 minutes.
Drain off the water, let the spuds go completely cold and dry.
Heat your oven to around 410 degrees and pour oil of your choice into the roasting tin and place in oven.
Take the tin out after a couple of minutes - the oil should be HOT.
Put the spuds in the tin and return tin to the oven for 40 mins or so. keep an eye on them and baste them every now and again.
The spuds or oil can have nice additions like garlic and rosemary..
Serve at once or they lose their crispiness.

Answer 8

half cook your potatoes / drain all water out sprinkle with semolina( I know you are going to think uuuug!!!!) but it's only what pasta is made of then put into hot goose fat if you can get it, if not any kind of hot fat or oil placing tin into oven for about 30 Min's but keep checking some potatoes take longer to cook this is how we do them in the hotel and it's what gives you that lovely crunch I am giving away a trade secret I hope you understand then enjoy!!!!

Answer 9

Wash the potatoes
Cut into quarters (or smaller if the potatoes are big)
Dump potatoes onto a greased baking pan or dish
Drizzle with olive oil
Sprinkle on salt, pepper & your favorite spices (my favorites are: garlic powder, onion powder and rosemary.)
Bake at 375 until potatoes are brown & soft; stirring occassionally.

Potatoes are done when you stick a knife into a piece (like a paring knife) and the potato falls right off the knife. If the potato sticks to the knife, they're not done yet.

If the potatoes get brown before they're done, you can cover them with foil. They will still cook, but they won't burn.

Answer 10

Boil in water till they are almost done.
Have a tray of olive oil hot and ready in the oven.
Drain and shake potatoes about in a sieve and put them onto the tray.
Check on them after about half an hour and give them another shake to keep them oiled.
You should end up with crispy potatoes.
If you don't shake them about they don't go as crispy.