ChatterBank0 min ago
Roast Potatoes
24 Answers
I always seem to have problems with making roast potatoes really crisp. Has anyone got a tried and tested method for these?
Answers
Best Answer
No best answer has yet been selected by Milo2. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Try this...
Cut up the potatoes (peel first if you like), and boil for 5-10 minutes, just long enough for the corners to soften a bit, but not too long. Floury potatoes like King Edwards are good for this.
Drain them, using the lid to keep them in the pan while you pour away the water, and then pour oil onto the spuds in the pan and stir them around to coat with oil and slightly break up the sharp corners.
When you want to roast them (whether straight away or after they have cooled) tip them into a roasting tin and pop them into a pre-heated oven (quite hot - they need to be roasted fairly vigorously, not cooked for a long time, as they are already cooked.) While they are roasting, wash up the boiling pan, so all you have to do after the meal is clean the roasting tin.
A sprinkle of salt and pepper and chopped rosemary before roasting is nice.
Good luck.
Cut up the potatoes (peel first if you like), and boil for 5-10 minutes, just long enough for the corners to soften a bit, but not too long. Floury potatoes like King Edwards are good for this.
Drain them, using the lid to keep them in the pan while you pour away the water, and then pour oil onto the spuds in the pan and stir them around to coat with oil and slightly break up the sharp corners.
When you want to roast them (whether straight away or after they have cooled) tip them into a roasting tin and pop them into a pre-heated oven (quite hot - they need to be roasted fairly vigorously, not cooked for a long time, as they are already cooked.) While they are roasting, wash up the boiling pan, so all you have to do after the meal is clean the roasting tin.
A sprinkle of salt and pepper and chopped rosemary before roasting is nice.
Good luck.
Parboil and drain and rough-up, as already suggested.
People always bang on about Goose Fat for roasting spuds - and yes it is good, as you can have the oven at 200°C without the fat 'catching' and this will crisp up the spuds nicely.
But ... a decent quality rapeseed oil with a small knob of butter (not any sort of 'spread' - real, proper, butter) melted into it will work just as well, for a fraction of the price.
People always bang on about Goose Fat for roasting spuds - and yes it is good, as you can have the oven at 200°C without the fat 'catching' and this will crisp up the spuds nicely.
But ... a decent quality rapeseed oil with a small knob of butter (not any sort of 'spread' - real, proper, butter) melted into it will work just as well, for a fraction of the price.