PERFECT ROAST POTATOES
Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Read our guide for more insight into how to cook the perfect roast potatoes. Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.
Provided by BBC Food
Categories Side dishes
Yield Serves 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 389kcal, Carbohydrate 65g, Fat 9.5g, Fiber 7g, Protein 7g, SaturatedFat 4g, Sugar 3g
PROPER BRITISH ROAST POTATOES
A true British classic handed down from generation to generation, the backbone of Sunday Lunch all over the UK. Can be served with traditional roast meat. It is worth experimenting with the shapes of the potato, e.g. balls, squares, even hedgehogs!
Provided by Jon Perkins
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
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.
ENGLISH ROASTED POTATOES
These potatoes are one of my favorites. Crispy outer skin, and perfectly creamy baked potato inside. These take some time to cook, but oh so good. The tip to these potatoes is par boiling and a very hot roasting pan to start. Enjoy!
Provided by Cassie *
Categories Potatoes
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Parboil the potatoes in salted water for about 10 minutes.
- 2. In a 375 degree F oven, heat a baking pan large enough to hold your potatoes without crowding. Just make sure it is heated well beforehand. This will help keep the potatoes from sticking to the pan.
- 3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the oil, salt, pepper and garlic.
- 4. Place the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan.
- 5. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over. turn the potatoes every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not sticking to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
- 6. Enjoy!..they are delicious.
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