PERFECT ROAST POTATOES
A must with roast beef or Christmas dinner here in England. Not the healthiest way to make potatoes, but so good that every once in a while it's worth it. Beautifully crispy on the outside and soft in the middle. This is adapted from a Hugh Fearnley-Whittingstall recipe. My favourite TV chef.
Provided by -Sylvie-
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 292, Fat 9.4, SaturatedFat 1.3, Sodium 18.2, Carbohydrate 47.5, Fiber 7.3, Sugar 3.5, Protein 5.1
PERFECT TRADITIONALLY ENGLISH ROAST POTATOES
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
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
PERFECT ROAST POTATOES
A foolproof recipe for roasties that come out perfect every time.
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. Tip into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go.
- Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil.
- Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Turn again, putting the tray back on the hob to heat the oil. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes.
Nutrition Facts : Calories 224 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
EASY ROASTED POTATOES
Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.
Provided by McCormick Spice
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 24.6 g, Fat 2.5 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 203.4 mg, Sugar 1.6 g
PERFECT ROAST POTATOES RECIPE RECIPE - (4.6/5)
Provided by Booper-2
Number Of Ingredients 16
Steps:
- Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes - this will help to make them super crisp later on. At this point, you need to decide which flavor combo to go with. Tip your potatoes into a tray or pan in one layer, and add your fat - olive oil, butter or goose fat - then season really well with salt and pepper. At this stage, I'm not going to add any more flavor. Toss your potatoes in the fat, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked. Now's the time for my new trick. Gently squash each potato with a potato masher to increase the surface area - the more of your potato that's in contact with the pan, the crispier it will be. Whichever fat you're using, you now want to prepare the rest of the flavorings. Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. If you're using butter, peel in a good few strips of clementine zest with a speed peeler - you won't eat these but they'll add amazing flavor. Add the flavor to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You're looking for gnarly, crispy, bubbly and delicious. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in! I'd be happy with any of these flavor combos, but this year I'll be going for butter, but maybe with the rosemary and garlic. So you really can mix it up however you like.
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RESTAURANT STYLE ROASTED POTATOES -- PERFECT EVERY TIME
From vindulge.com
4.9/5 (8)Total Time 50 minsCategory Side DishCalories 238 per serving
- Cut your potatoes in quarters or halves (depending on the size), or if using Yukon Golds cut into sixths.
- Place the potatoes in a medium to large pot and cover with water, salt with a generous palm full of kosher salt. Set timer right now for 15 minutes. Place pot on stove and bring to a boil, then down to a simmer. Continue cooking at a simmer until your 15 minute timer goes off. Check at 13 minutes if you are nervous.
- Drain water, then transfer potatoes to a sheet pan. Toss well with olive oil, salt, pepper, and rosemary. Place in oven and cook 15 minutes. Toss and return to oven for 15-20 more minutes, until the potatoes look crispy and browned, and creamy on the inside.
ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
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Servings 6Total Time 1 hr 35 minsCategory SidesCalories 258 per serving
- Preheat the oven to 190ºC/375ºF/gas 5. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
PERFECT ROASTED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (27)Calories 211 per servingCategory Side Dish
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
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