How do you make tasty roast potatoes?

Answer 1

Part boil - 10 mins - drain, shake in saucepan, into hot fat in a shallow tin, into hot oven, turn. Fan-bloody-tastic.

Answer 2

Wash then cut potatoes into large chunks without peeling.
Boil slowly for 10 minutes.
Place in a metal roasting tin with a little oil, a whole piece of garlic, sea salt ,a little pepper and a sprinkle of rosemary then shake about a bit (the potatoes).
Put in a hot oven until brown and crispy. This is lovely with scrubbed new potatoes and you can also add chunks of parsnip.

Answer 3

Use good potatoes. I like King Edwards, Peel and part boil,about 15 minutes . have a roasting dish with hot fat or oil in a preheated oven. Flick the surface of the hot parboiled potatoes with a fork to give a fluffy appearance. Put in the baking tray in a hot oven,near the top, for about 20 to 25 minutes. check they are partly browned,not burnt, and serve.Lovely with roast beef,Yorkshire pudding and vegetables and lovely thick gravy.Oh my mouth is watering.. This way usually works for me. Some people sprinkle herbs and spices on the potatoes, not for me though.

Answer 4

to make yummy roast potatoes first place baking tray with oil in oven to be warming
boil potatoes for between 7-10 mins, drain all water out pan and sprinkle a little salt over them, (or other seasoning if you like, black pepper & rosemary are both nice)
then add about half the oil from the hot baking tray, place lid back on pan and shake a few times to mix seasoning and give fantastic texture to potatoes!
tip back into baking tray and cook until golden brown (30-40 mins at around gas mark 6-7)

Answer 5

king edwards are best. bring to boil in lightly salted water. boil or 6 or 7 minutes. drain and shake and then LEAVE in pan for 10 mins with the lid off. roast in hot dripping for an hour or so. if the surface of the potato after boiling doesn't look scuffed then run a fork over them a couple of times to give a groove.

Answer 6

Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows *
Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through. You can also cook them in the oven @ 375.


*House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine ingredients in a small bowl.

Answer 7

I use small red potatoes. Cut them in half, put on a cookie sheet wrapped with foil. Drizzle with olive oil, salt and rosemary (fresh or dried). Roast in the oven on about 350 until done (about 15-20 minutes). Watch carefully so they don't dry out too much.

Answer 8

Sorry folks you don't boil potatoes to roast them.. . You can cut/quarter your potatoes so they are similar in size... I toss them in olive oil, garlic salt and italian seasoning... Although you can also use some good itialian dressing as well. Just toss in enough dressing to coat, not to soak... I also will sprinkle them with some parmesean cheese the pregrated works good. Preheat your oven to 375 degrees and bake for 30-45 min.. check and bake until crispy/goldren.... Oh and spray the pan with Pam/nonstick spray so they don't stick... Good luck

Answer 9

Well there is the traditional way: peel and wash potatoes. part boil them, drain and place on a pre-warmed roasting tray with oil, place in the oven until golden and crispy, then will depend on, if you are cooking on gas or electric.

The lazy way is to was Peel potatoes place in boiling water add salt, cook as normal, just before they get too soft, drain them, and place then on a deep fat fryer, until golden brown and crispy. I like both ways.

Answer 10

This recipe allways produces really fluffy and light roast potatoes with a crunchy skin:
http://www.gourmet-food-revolution.com/roasted-potato-recipe.html

Answer 11

Before putting them in hot fat or oil, season with chicken stock powder, salt and pepper. It gives the potatoes a lovely savoury flavour