Perfect Traditionally English Roast Potatoes Recipes

PERFECT ENGLISH ROAST POTATOES RECIPE

Steps:

• Peel the potatoes, then cut them into rough 1 ½-inch chunks. Place the potatoes in a large saucepan and cover by at least 2 inches with cold water. Season the water liberally with salt, then place the pot over high heat and bring to a boil, which should take about 15 minutes or so.
• Meanwhile, pour the oil into a large roasting pan and set the roasting pan in a cold oven. Heat the oven to 500 degrees (or as high as it goes) so the pan and oil can get blazingly hot while the potatoes come to a boil.
• Once the water starts boiling, continue cooking the potatoes, stirring occasionally, until half-cooked - you should be able to pierce the largest pieces halfway through to their middles with a paring knife - 3 to 5 minutes.
• Drain the potatoes in a colander in the sink, then transfer them back to the pot. Clamp on the lid and, with mitts or folded kitchen towels on your hands for protection, give the whole pot a few shakes to rough up the potatoes.
• Using caution, open the oven, pull the hot roasting pan full of oil out of the oven, then carefully topple the potatoes into the hot oil. Give the potatoes a stir to disperse them evenly, then return the pan to the oven and let the potatoes roast for 20 minutes. Flip the potatoes to evenly brown the outsides, and roast until deep golden brown and intensely crunchy, 20 to 30 minutes more.
• Using a slotted spoon, transfer the potatoes out of the oil and onto paper towels to drain. Season with salt while hot and serve immediately.

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

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).

PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH

Steps:

• Par-boil the potatoes first.
• Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up.
• Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready.
• Heat the oil first.
• In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than ½ cm or ¼ inch deep.
• Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
• Timing.
• The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 ¼ to 1 ½ hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt.
• (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!).
• Roasting tin.
• I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes.
• Temperature.
• Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.

PERFECT ROAST POTATOES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the potatoes into a pan and just cover with water. Add a tablespoon of salt, cover with a lid, and bring to the boil. Boil for 15 minutes, until cooked (they will slide off when pierced with a knife). Drain thoroughly in a colander, then set the colander on top of the cooking pan and cover the potatoes with a tea towel. Set aside for 10 minutes to steam dry.
• Meanwhile, put the vegetable oil, dripping, or duck fat into a roasting tin and heat in the oven for 10 minutes.
• Gently toss the potatoes around a little in the colander. Tip the potatoes into the tin of hot fat and give it a shake to spread the potatoes out in the pan, but don't worry about turning them. Put the tin into the oven and roast for 20 minutes. At this point give the potatoes a turn and then return them to the oven for a further 20-30 minutes or until golden and crunchy. Season the potatoes with salt and pepper and serve.

PERFECT ROAST POTATOES

Steps:

• Cut your peeled potatoes into chunks, approximately the size of an egg.
• Par-boil them in salted water for about 8 minutes.
• Set aside and leave to cool completely.
• Preheat the oven to 400°F/200°C/Gas 6.
• Pour the oil and dripping into a large roasting tin and place in the hot oven to heat.
• Rough up the sides of the potatoes by scratching them with a fork and season with salt.
• When the oil is hot, carefully place the potatoes in a single layer in the oil.
• Baste or turn over immediately, so they are coated with oil on all sides.
• Roast for 45 minutes, turning at least once.
• After that time, it's up to you to decide whether they are crispy enough or whether to give them another 15 minutes.
• Drain of fat and place on paper towels to absorb more access fat.
• Season again with salt before serving.