Properroastpotatoesenglishstyle 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).

"SPECIAL" ROASTED POTATOES

Steps:

• Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
• Preheat oven to 375 degrees F (190 degrees C).
• When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

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.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!