Roast potatoes

[jeanyb]

What's the best variety of potato for roast potatoes - crispy on the outside and light and fluffy on the inside....... anyone any tips for the perfect roast spud??
Many thanks

[MORELLO]

King Edwards.

Without a doubt.

There are many ways to do roasties, but I like mine parboiled, then chilled.
Roasted with a good drizzle of olive oil, sprinkled with rosemary and ground rock salt.

[jake-the-peg]

Seconded!

Although I'm not convinced rock salt is required

[country_boy]

I'm gonna have to disagree - I prefer Maris Pipers. Parboiled, bashed, seasoned and roasted in pre-heated goose or duck fat - give them a good roll around in the sizzling fat - 220C for about an hour, turning once.
I am the king of roasties!

[Bigguy]

Cook your spuds in the microwave oven first to ensure they are cooked internally. I generally nuke them for a minute at a time, turning them over after each minute. Once you're sure they're hot to the touch, cook for a few more minutes on the defrost cycle. I won't recommend times because it depends on your microwave oven power and age, and number and size of potatoes.

Anyway, once heated thouroghly by microwave, put them in an open roasting pan/dish in a hot oven for 10 to 15 minutes to brown the outsides. Turn them once halfway through to brown evenly. Drizzle with fat or oil if you like, and season to taste.

I agree that rosemary is a good herb for potatoes, parsley is a good alternative. I used to use homemade garlic-infused olive oil on them when I used to eat garlic.

Enjoy!

[unruliejulie]

when they've been par bolied, give em a shake in the pan to fluff them up on the outside. I would say maris pipers too.

[curlyfilm]

desiree or maris pipers for me
par boil, drain, sprinkle with flour, toss in colander then add to hot butter or duck fat or both, or bacon fat or beef fat, foll agian making they are well covered and season

[Snowy Owl]

Definitely par-boiled, no salt, drain, put back on ring (turned off or gas at its lowest) to dry slightly. Shake in pan to fluff them up, then cool. For special occasions...duck or goose fat, very hot in pan before adding potatoes, making sure they are covered in fat before putting in oven. Timing depends on size...45-60 minutes.

Maris Piper or King Edwards.

[SizzleSquid]

Ooh the best way is to parboil them first, then drain and shake the pan with the lid on a few times so the potatoes become 'disturbed'and a bit fluffy. This will ensure delicious crispy potatoes on the outside and soft and light on the inside. Remember to place drizzle a bit of veg oil in the baking dish first and season well. Even Delia reccomends this method!

[country_boy]

Was watching that guy on BBC2 earlier, scientific cooking. Salted water parboiling resulted in much better crispness of the spuds. Also Maris Pipers came out on top.

[MORELLO]

Like I said, many ways...


But mine are best.

[valsuey]

I like Maris Piper the best too but I was watching Heston Blumenthal last night and I thought his spuds were c***. He cooked them far too much before roasting, they were falling apart!! I only boil mine for about 1 minute and then into a pan of hot oil,sprinkle with salt and they are perfect. Never watched that programme before, that crazy music drove me mad!!!!

[country_boy]

I agree - usually I boil mine til I can push a fork in a bit and get the edge to flake. You don't want to end up with marbles after bashing or the middle totally falling out when you cut them open! Think he had simmered his for 20mins!

[jeanyb]

Many thanks to all of you - will give your suggestions a try!
Thanks again, and a Happy Christmas to each and everyone of you.

[pjm007]

Aunt Bessies

[Otrere]

I used MORELLO's method yesterday - with the rosemary - although used maris piper's as that is what we had - and I didn't chill them - but did give them a shake in the pan - and they were deeeeeeeeeeelicious.

[Booldawg]

any type of potato - par boiled for 15 mins, slow roasted at either a low gas or between 110-120 degress for about 3 hours, turned half way between. roasted in beef dripping. Works every time, no need for shaking the pan to fluff them up, using salt or worrying about which type of potato

[kevjoiner]

I thought they used rock salt on the road, Try maldon sea salt instead.

[HackneyDemon]

For 'the PERFECT' Roast potato... the method is simplicity itself.
For a crunchier outside and a really fluffy inside... choose king Edward's. If NOT... use Maris Pipers.
Peel, wash and cut to large even pieces.
Place in lightly salted cold water, bring to the boil (skim) and simmer till softish.
Drain and leave for a while ,till you get all the fluffy bits on the outside (this is where most people panic, because they think they have over-cooked them and often throw them away).
In a non-stick roasting pan, heat a good quantity of pure duck/goose fat (or beef dripping).
Toss the potatoes in the hot fat, season and into a hot oven for about 35-45 mins (turning every 12-15 mins).
I used to work with Gary Rhodes, Michael Moore and AWT, and I did'nt use Garys flour method, Michael's boiling in their skins method and Ant's blanching and chill method... Yet I cooked all the veg for parties & functions.
Next week: The 'Perfect' Yorkie puds!

[milly143]

boiling them does nothing. I dont know why you waste your time doing it!

[feebal]

Who say boiling a waste of time? Par boiling is the only way to get them fluffy on the outside - the perfect roast spud!