Proper British Roast Potatoes Recipes

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).

EMILY'S ROAST POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
• Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
• Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

ENGLISH ROASTED POTATOES

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.

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.

PROPER BRITISH ROAST POTATOES

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.