how do you make the perfect roast potatoes?

Answer 1

Roast Potatoes
To roast more than two pounds of potatoes at once, use a second pan rather than crowding the first. If your potatoes are small, like new potatoes, cut them in halves instead of wedges and turn them cut-side up during the final ten minutes of roasting.


Serves 4 2 pounds Red Bliss potatoes or other low-starch potatoes, scrubbed clean, dried, halved, and cut into 3/4-inch wedges
3 tablespoons extra-virgin olive oil
Table salt and ground black pepper



1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes and olive oil in medium bowl to coat; season generously with salt and pepper and toss again to blend.

2. Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook about 20 minutes. Remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more. Remove from oven, transfer potatoes to serving dish (again, using metal spatula and extra care not to rip crusts), and serve warm.

Answer 2

Cut up the potatoes to preferred size. Par-boil for approx 10-12 minutes, depending on the potato. They should be beginning to soften, but not beginning to break up. Drain the potatoes and place back in the pan. Place the lid on the pan. Holding the lid and pan handle, gently shake the pan so that the potatoes move around against each other and the pan sides. This will give the potatoes a 'fluffy' outside, which will ensure a nice, crunchy outside.

Meanwhile, place some olive oil in a roasting tin and heat in the oven. The oil must be nice and hot BEFORE you place the potatoes in the tin. Oven temp will vary depending on type of oven, but you need it pretty hot. For my electric, fan assisted, I go for 200 degrees Celcius. Tip the 'shaken' potatoes into the hot oil and mix to ensure they all get a coating of the oil. Return the tray to the oven for approx 30 minutes (again, depending on your oven). Mix the potatoes a few times during cooking to ensure they cook evenly.

You may also like to add some rosemary and/or crushed garlic when you put the potatoes into the tin to roast, depending on your preference.

I'm hungry just thinking about roast potatoes now!

Good luck!

Answer 3

Here's the secret - don't tell anyone else.
First, use white potatoes - pink ones don't roast well.
Assuming you've got a roast in the oven, put a shelf above it and put in a roasting tin with a generous dollop of lard - definitely not vegetable oil. It needs to be there for 10 minutes before you put the potatoes in.
Prepare the potatoes and boil them in lightly salted water for about 3 minutes. Pour off the water. Now shake the saucepan so that the potatoes get well and truly bashed about.
Now add them to the roasting tin - be careful, if the tin's hot enough, they'll spit.
Now phone me and tell me dinners nearly ready.

Answer 4

You have to boil the potatoes first for about fifteen minutes then juggle them around in a culender with some salt until the surface is slightly rough. The oven should be hot and before you put them in for another twenty to thirty minutes you want to brush them with olive oil. Turn them half way through cooking. The rough surface should be crispy crunchy brown and the middle soft.

Answer 5

par boil them for approx 10 mins
drain well in a sieve and shake about
this will break up the edges a bit
sprinkle over some plain flour and shake again
place into hot cooking oil (vegetable oil)
sprinkle with salt
cook on a high heat

This is an abbreviated version of Gary Rhodes roast potatoes that I use - great crispy results every time....mmmmm - want to eat some NOW!!

Answer 6

Just make sure you use red skin potatoes like Desiree or Wilja and that they're coated in oil from the beginning. A good shake in the pan after you sieve the water out and before you put them in the oven helps to make them crusty.

If like some people, you don't like them crusty and crunchy ( I know, unbelievable) the best way is to put them in the same pan as the joint. They'll be cooked at the same time as the joint, but won't have a crusty/crunchy shell.

Answer 7

I cut little red potatoes in half, then roll them in a bowl of melted butter. Spread them out on a cookie sheet, sprinkle with thyme and roast for about an hour at 400 degrees,

Answer 8

This time of year, I love to fix potatoes on the grill. Take a large piece of foil & spray lightly with Pam for grilling. Layer sliced red potatoes, sliced onion & minced garlic, then sprinkle with sea salt & fresh ground pepper. Drizzle lightly with olive oil, then seal pouch tightly - folding ends to seal. Place over medium/hot coals & grill for about 25 - 35 minutes - turning package with tongs every so often. Sprinkle with fresh chopped parsley or chives.......Goes great with a nice juicy rib-eye!!

Answer 9

Peel and pareboil for 5 minutes - test with the point of knife. Strain and 'rough' them up a bit by shaking colander. Add to smoking hot lard and cook in hot oven. Never cook with the roast. The potaoes will not crisp up.

Answer 10

The way to in my opinion to a "perfect roast potato" is to cut them into fairly big peices then par boil them and drain, next let them cool and score each side of the potato with a fork then place them in a pre-heated oven at 220 degrees and drizzle them with goose fat sprinkling them with salt, keep checking them and turn them over, before long you will have your ideal spud... enjoy!!