English Baked Potatoes Recipes

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PERFECT TRADITIONALLY ENGLISH ROAST POTATOES



Perfect Traditionally English Roast Potatoes image

These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.

Provided by Kellogs

Categories     Potato

Time 1h10m

Yield 2 people, 2 serving(s)

Number Of Ingredients 4

4 -6 large potatoes
1 tablespoon salt
1 tablespoon pepper
1/4 cup vegetable oil (or enough to cover bottom of roasting pan)

Steps:

  • Peel and quarter potatoes.
  • Place in a saucepan with water and a pinch of the salt.
  • Bring to a boil and simmer them for 5-6 mins to slightly soften.
  • Meanwhile preheat your oven to 400°F.
  • When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
  • Let sit for a few mins to dry.
  • Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
  • Gently place potatoes into the hot oil and coat them with it evenly.
  • Sprinkle the salt and pepper over the potatoes.
  • Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
  • Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
  • Cook for 30-60 mins until gold and crispy (observe closely once near end).

Nutrition Facts : Calories 817.8, Fat 28, SaturatedFat 3.8, Sodium 3533.2, Carbohydrate 131.1, Fiber 17.1, Sugar 5.8, Protein 15.3

THE BAKED POTATO



The Baked Potato image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Steps:

  • Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
  • Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

ENGLISH ROASTED POTATOES



English Roasted Potatoes image

These potatoes are one of my favorites. Crispy outer skin, and perfectly creamy baked potato inside. These take some time to cook, but oh so good. The tip to these potatoes is par boiling and a very hot roasting pan to start. Enjoy!

Provided by Cassie *

Categories     Potatoes

Time 1h20m

Number Of Ingredients 5

6 medium russet potatoes,washed
1/4 c olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1 head of garlic, broken into pieces

Steps:

  • 1. Parboil the potatoes in salted water for about 10 minutes.
  • 2. In a 375 degree F oven, heat a baking pan large enough to hold your potatoes without crowding. Just make sure it is heated well beforehand. This will help keep the potatoes from sticking to the pan.
  • 3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the oil, salt, pepper and garlic.
  • 4. Place the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan.
  • 5. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over. turn the potatoes every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not sticking to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
  • 6. Enjoy!..they are delicious.

JACKET POTATOES



Jacket Potatoes image

Jacket Potatoes are a classic English potato that is so crispy and delicious. Serve them as a side or make it a meal with toppings.

Provided by Lauren Keating

Categories     Side Dish

Time 1h35m

Number Of Ingredients 2

4 medium Russet potatoes
Toppings of your choice (chili, tuna salad, bacon and cheddar cheese, etc.), for serving

Steps:

  • Heat your oven to 400°F.
  • Scrub the potatoes well then pat them dry.
  • Using a sharp knife, cut an X across the top of each potato by making a ¼-inch deep incision from one end of the potato to the other lengthwise, then making a second cut across the center of the potato.
  • Place the potatoes on the top rack of the oven and bake for 1 hour to 1 hour and 15 minutes (or as long as 2 hours, for extra crispy skin), until the potato skins are very crispy and the insides are soft.
  • Remove the potatoes and very carefully pop the potato open by cutting into the cross again to reopen it, then pushing the opposite ends of the potato toward each other (wear oven mitts to protect your hands when handling the hot potatoes).
  • Return the potatoes to the oven and cook an additional 15 minutes.
  • Fill with your favorite toppings.

Nutrition Facts : Calories 168 calories, Sugar 1.3 g, Sodium 10.7 mg, Fat 0.2 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 2.8 g, Protein 4.6 g, Cholesterol 0 mg

ENGLISH BAKED POTATOES



English Baked Potatoes image

My former college roommate came from England and we would love the English Baked Potatoes she made for us. It's fast, it's easy, and it's delicious! Eaten as a side dish or with plain ketchup.

Provided by SAMPAGUITA

Categories     Baked Potatoes

Time 40m

Yield 6

Number Of Ingredients 3

4 large potatoes, cut into wedges
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, toss potato wedges and olive oil until the potatoes are coated. Spread the wedges out on a large baking sheet. Season with salt and pepper to taste.
  • Bake for 20 minutes in the preheated oven, turn over, and bake for an additional 10 to 15 minutes, or until tender. Serve plain, with vinegar, or dip in ketchup.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 43 g, Fat 4.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 14.9 mg, Sugar 1.9 g

JACKET POTATOES



Jacket Potatoes image

Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them? I'm not speaking of the insipid microwave versions of convenience fame, but the hallowed, reverenced beauty of the real thing. If you ever feel like treating yourself and want something supremely soothing and comforting that costs almost nothing (forget chocolate bars and the like), just bake yourself the biggest potato you can lay your hands on, then cut it in half and, as you do, listen carefully to the inviting crackle and crunch of the skin as the knife goes in. Next, with a fork, fluff the floury insides, then add a generous amount of butter and watch it melt and disappear into the clouds of fluffiness. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory. The secret of perfect jacket potatoes like the one described above is not to hurry them - give them up to 2 hours to get the really crunchy skin, learn to use the time when you're out, so they can be ready when you come home, or go and do something else and forget about them till they're ready. This is my master recipe, and below are some ideas for fillings and toppings. If you prefer Roast Potatoes, have a look at the Cookery School Video showing you how to make them on this page.

Categories     Vegetarian recipes     Bonfire Night     Potatoes

Yield Serves 2

Number Of Ingredients 5

2 large Desirée potatoes, 8-10 oz (225-275 g) each
a little olive oil
rock salt, crushed
a little butter
salt and freshly milled black pepper

Steps:

  • First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you're using ready-washed potatoes you need not do this, as the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt - this will draw out the moisture from the skin and, together with the oil, provide more crunchiness. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp. When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don't let them hang around.

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