Perfect Traditionally English Roast Potatoes Recipes

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 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).

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.