British Roast Potatoes Roasties Recipes
BRITISH ROAST POTATOES - ROASTIES
The classic British way of roasting potatoes. Crispy on the outside and perfectly fluffy inside.
Provided by Janette
Categories Side dishes
Time 55m30S
Number Of Ingredients 3
Steps:
- Add the potatoes to a large pan. Cover with water and bring to a boil. When boiling, add a good pinch of salt.
- Gently simmer for 15-20 minutes. They are done when a sharp knife easily inserts into one of the potatoes.
- Drain into a colander and shake them around too 'rough' up the surface, but not much that they break apart. Transfer them onto a baking cooling rack in an even layer to dry them out, about 10 minutes.
- Preheat oven to 400°F/200°C.
- To a high-sided roasting pan, add a thick, even layer of vegetable oil and place the pan in the oven to heat up the oil for 10 minutes.
- Carefully remove the pan and place the potato chunks in the oil in an even layer with a little space between them. Return the pan back to the oven for 30-40 minutes. Turn the potatoes every 15 minutes so they are evenly brown and crisp all over. Sprinkle with a light amount of salt while still warm.
Nutrition Facts : Calories 280 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PROPER BRITISH ROAST POTATOES
A true British classic handed down from generation to generation, the backbone of Sunday Lunch all over the UK. Can be served with traditional roast meat. It is worth experimenting with the shapes of the potato, e.g. balls, squares, even hedgehogs!
Provided by Jon Perkins
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C (430°F).
- Place lard or oil in roasting tin and put in middle rack of oven.
- Boil Kettle.
- Peel potatoes.
- Chop into quarters (approx 4 cm cubes).
- Par Boil potatoes for 10 minutes with salt.
- Drain potatoes in a colander.
- Shake potatoes until edges are furry (approx 15 seconds).
- Remove roasting tin from oven.
- Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
- Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
- After 20 minutes turn the potatoes so browning occurs on a different side.
- Potatoes should be crispy on the outside and fluffy in the middle.
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- Preheat oven to 425 degrees F.Pour oil or lard into the bottom of a roasting pan, making sure that the bottom is completely covered. Place the pan in the preheated oven to heat while you parboil the potatoes.
- Peel your potatoes then cut in half and put in a pot of cold, salted water. Bring water to a full rolling boil over high heat and boil for approximately 5 minutes.
- After 5 minutes, drain the potatoes in a colander and then add back to the pot. Cover the pot with a lid and give the parboiled potatoes a good shake. The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven.Â
- Take the preheated pan out of the oven and add the roughed up potatoes. You should immediately hear a little sizzle. Mix the potatoes in the hot oil and then put back in the oven to roast at 425 degrees F for approximately 45 to 55 minutes, or until the potatoes are crispy and a deep golden brown. Give them a stir and a shake every 15 minutes so so to ensure an even roast.
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- Boil a kettle to fill a large heavy-bottomed pot with water to boil the potatoes in. You can also just add water to the pot and boil it that way but using a kettle is much quicker. Add 1/2 teaspoon of salt to the water.
- Peel and chop the potatoes. See the pictures in the post to see how I chop the potatoes. First, chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato. Ideally, you are looking for a piece of potato that is two-three bites worth, nothing larger.
- Once the water is boiling add the potatoes and parboil the potatoes for 10 minutes. Turn the oven on to 425F to preheat while your potatoes are cooking and place a large roasting pan with 2oz of oil inside the oven to warm up while the oven preheats.
- Once the potatoes have parboiled take them out and drain in a colander. Shake the potatoes in the colander to rough them up for 30 seconds to a minute (see the photo in post). If your oven is still preheating just let the potatoes rest until your oven has reached the proper temperature.
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