Perfect Roasties Roast Potatoes For English Sunday Lunch 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

PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH



Perfect Roasties - Roast Potatoes for English Sunday Lunch image

There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements.

Provided by French Tart

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 4

20 medium size potatoes, peeled and cut into even sized pieces
goose fat or duck fat, melted to coat roasting pan
1 tablespoon plain flour
sea salt

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.

Nutrition Facts : Calories 826.9, Fat 1, SaturatedFat 0.3, Sodium 63.9, Carbohydrate 187.5, Fiber 23.5, Sugar 8.3, Protein 21.7

PERFECT ROAST POTATOES



Perfect roast potatoes image

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

16 potatoes the best ones to use are Desirée, as they hold their shape, but King Edward and Maris Piper are also good
2 tbsp plain flour
140g goose fat or duck fat or dripping
3 tbsp sunflower oil or vegetable oil

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

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