anyone know how to make the best roast potatoes please?

Answer 1

BEST ROASTED POTATOES


8 medium sized Russet potatoes - halved and quartered
Prepared Italian Dressing
Kosher Salt (no substitutes)
Coarse Ground Pepper (not the powder)
Prepared Grated Parmesan Cheese

Preheat oven to 400 degrees
Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over.

Pour italian dressing over potatoes until they are completely coated. Next, season with kosher salt, pepper, and parmesan cheese. Mix.

Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to stick, loosen them up with a study spatula. Season with more parmesan cheese 3-5 minutes before serving.

Answer 2

Classic Roast Potatoes
6-9 medium potatoes (allowing 3 halves each)
salt
cooking oil or lard
1/4-1/2 cup seasoned flour

1. Preheat oven to 400*F.
2. Peel the potatoes and halve lengthways.
3. Place in a saucepan and cover with cold, salted water.
4. Bring to the boil and then simmer for 5 to 6 minutes.
5. Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
6. This will begin to break down the edge of the potatoes.
7. These slightly rough edges will become crisp and crunchy during the roasting.
8. Heat a frying pan with 1/4 inch of oil or melted lard.
9. Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
10. Fry the potatoes in the oil, turning occasionally until completely golden brown.
11. Now transfer the potatoes to a roasting pan.
12. Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
13. Roast for another 30 minutes.
14. Remove the crispy roast potatoes from the pan and serve.
15. A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
16. For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

Answer 3

Ingredients
floury potatoes, such as Cara or King Edward, cut fairly small - roughly egg size
sunflower or groundnut oil

Method
1. Par-boil the potatoes in gently boiling salted water for about 8 minutes. Stop cooking before they're cooked right through.
2. Leave to cool completely, then scratch roughly with a fork and season with a little fine salt.
3. Only roast around the joint if there is plenty of fat - at least ½cm/¾in in the tin - and plenty of room. It's better to preheat the oil in a separate pan, adding any beef fat from the roasting tin just before the potatoes go in. Don't add the potatoes until the oil is sizzling hot. Baste or turn the potatoes (carefully) as soon as they go into the pan so they have a light coating of oil from the start.
4. Roast for the last 45 minutes of your joint's cooking time, turning at least once. If they look like they could use a bit more browning/crisping, leave them in after the joint has come out to rest, while you increase the heat for the Yorkshire pudding.
5. Then, when the preheated pudding tin is ready you'll have to decide whether the potatoes come out, or stay in for the full 15 minutes of pudding time.
6. Drain well and keep in a warm oven, uncovered and not too piled on top of each other. Season again with salt and pepper before serving.

Answer 4

Perfect Roast Potatoes

The amounts here are not vital because it depends on who's greedy and who is on a diet and so on, but I find that 8 oz (225 g) per person is enough Рyielding three each and a few extras for inevitable second helpings! I like Desir̩e best of all, but my second choice would be Romano.

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).

You will also need a shallow solid-based roasting tray 16 x 12 inches (40 x 30 cm).

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.

Answer 5

I think that using Red Potatoes instead of any other kind would give you the BEST roasted potatoes.

-5lb bag Red Potatoes
-3/4 cup olive oil
-Fresh or Dried herbs (Rosemary, Dill, Parsley, or Basil ect)
-Salt and Pepper
-Any additional seasoning you may like.

Preheat your oven to 400 degrees. Cut all of the potatoes in chunks (not too big, just slightly bigger than bite size). Rinse under cold water in a strainer. In a zip lock back pour 3/4 of a cup of Olive Oil, toss in Potatoes, herbs and seasoning. Seal bag and shake until all the potatoes are coated. Spread them out onto a cookie sheet or baking pan and bake for 30-40 minutes, or until golden on the outside and soft on the inside. Make sure you toss them around every 15 minutes or so during baking. Enjoy!

Answer 6

Pre-heat your oven to around 200 degrees C (20 degrees lower for fan oven), put your fat in a baking tray in the oven whilst it's heating (goose fat is fab but any oil or lard will do too). The fat needs to be really hot when you add the potatoes. You can add a quartered onion to the fat too which will caremelise and add a really nice flavour - ace with roast beef.

In the meantime parboil your spuds (keep them quite big and put plenty of salt in the water) for about 7 - 10 mins. Drain them in a colander and shake them to rough the edges up. Add a tablespoon or so of plain flour and shake through again - the flour and rough edges really crisp up whilst roasting. Carefully tip your the spuds into your hot fat and place back in oven for about 45- 55 mins depending on how brown you want them - turn them occasionally so they brown evenly.

I make a roast dinner every sunday and these potatoes never fail to impress - I'm not entirely sure but I think I got the idea from Heston Blumenthal who's got about 3 michelin stars so they should be good!!!

Answer 7

INGREDIENTS
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Answer 8

I just parboil the spuds for about 10 mins. Drain, leave to cool in the pan for about 10 minutes then shake the pan to rough up the spuds. I then put them on a greased baking sheet and spray them with "Fry Lite" olive oil. Roast them on a high oven (I only use gas so it would be No 7) for about 45 mins until golden.

Lovely ...!!!

This is also a recipe which is recommended by slimming world and is sin free on a green day!

Answer 9

Try using red bliss - cut into chunks and put on jelly roll pan. Drizzle olive oil over, season w/sea or kosher salt, fresh ground pepper, garlic powder and fresh grated parm cheese. Roast in 400 degree oven for 30-45 minutes - turn after 20-ish w/metal spatula - careful to not rip the crusties off (the best part).

Answer 10

I like to take red potatoes, clean them and cut them in half. I then will steam them until they are about half way cooked.

While they are steaming I mix either butter or Canola oil with some fresh herbs such as chives and thyme along with some garlic.

Mix the hot potatoes for a few minutes in the seasoned butter/oil and them put them into a baking pan and salt them before popping them into the oven at 350 for about 25 minutes.

Best Regards.