Roast Potatoes - best recipe?

There are some necessary steps to follow for perfect roast potatoes. Here are a few tips to get that lovely golden crunch. The key is to use the right kind of potato and to make sure the fat in the pan is very hot.

Use Maris Piper, King Edward or Desiree potatoes. These have the right fluffy consistency to crisp in the oven. Peel the potatoes and cut them into evenly sliced chunks. Boil the potatoes in salted water for about 10 minutes, until they are just soft. Drain.

Regardless of the type of oil / fat you use (but goose fat is lovely) -- make sure to heat the oil / fat in your roasting pan until it is very hot. You can do this on the hob or in the oven. Make sure to use a roasting pan that is quite solid with a heavy bottom, otherwise the potatoes will burn.

Tip the cooked potatoes into the pan, and baste them with the hot fat.

Leave them to bake in the oven for another 45 minutes, until they are golden brown.

Sprinkle with salt and serve immediately!

/Anya

Ingredients

3 pounds potatoes

1/3 cup regular olive oil

1 head garlic

Kosher salt

Directions

Preheat the oven to 425 degrees F.

Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss in a large oven tray and pour over the oil, toss around with your hands to mix well. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt

I use Maris Piper potatoes chopped in half. I boil them for 15 minutes whilst heating oil in the oven.

After 15 minutes, take them drain the potatoes into a colander and shake the potaotes around (giving them rugged edges). Careful place the potatoes in the oil, covering each potato with oil and put in the oven for about 40 mins at 200 degrees (depending on how crispy you like them, maybe 30 minutes).

The potatoes come out nice and crispy on the outside and fluffy on the inside.

Sometimes i add a sprinking of rosemary which gives them a bit of a twist.

We do similar to Lisodo - but we don't cover with foil. We just let them be open to the oven air and brown. You could also make a seasoned butter with melted butter, salt and your favorite spices. Then toss the potatoes in the butter before putting on the cookie sheet. Sprinkle with more seasoning if you want. The key seems to be getting a good amount of fat on the potatoes before cooking. Olive oil is an acceptable butter substitution for this.

Cut the potatoes into wedges wash them drain or dry them in a tea towel to rid of any water , place them into a bowl , drizzle olive oil , sprinkle with salt and pepper , add herbs if you wish or garlic powder or to your taste. coat by mixing the oil and potatoes and spices , get a shallow pan ,turn oven on to 350F place the potatoes on the shallow pan and let them roast in the oven until golden .

this is my families favorite, I use the gold potatos, wash and cut in half. Place on a cooking sheet or pyrex dish. Melt 1 stick of butter and pour over the potatoes, next sprinkle with 1 pak of dry italian dressing mix. Cover tightly with foil and bake on 375 for 1 hour...it delish!!

A fav in my family.

After years of experience, I can tell you the secret to success.

You need a hot oven 425 - 450

A dark pan (not a shiny new pan or non-stick.....One that's been around for a while works best)

Good potatoes. I have my best success with Russet (they are long dry potatoes...a really good all purpose spud. In the US, I think russets are referred to as Idahos) Round potatoes have more moisture and produce more steam.

Cut your potatoes as you like them...My family prfers them small, but I've done them every size and shape.

I usually rinse them and dry them in a tea towel. (make sure they are completely dry)

Coat with oil (I use vegetable oil because it has a higher smoking point)

sprinkle with pepper, salt and a little garlic.....or use whatever seasonings you want.

don't overcrowd your pan, this would cause steaming

Cook for about 45 mins, turning 2-3 times to achieve even browning.

Hope this helps.

Par boil for 10 minutes and then put them in hot oil in the oven. Baste them now again and cook for about 45 minutes.

MMMMM beef dripping, make sure you add salt to your tastes to any par-boiling, brings out the flavour!

Goose Fat