Ok guys, what is the secret to a good roast potato?

ColdAsIce

ColdAsIce

ColdAsIce

Soldato
Joined
26 May 2006
Posts
6,212
Location
Edinburgh
I have looked at 5 or 6 ways of making oven baked roast potaoes, everytime I have tried myself to make a good roast potatoe it has been a battle to get them crispy and a nice brown colour.

I have used both olive oil and goose fat, and varied tempertures.

So guys and gals, please let me know how to make the perfect roast potatoe :D
 
par boil, rough the edges a bit and then cook them in goose fat at 200c. Bloody lovely!

There's really not much to it.
 
All i do is parboil the potatoes, then 'rough' them up in a colander so they are fluffy on the outside, then coat in goose fat, place in hot oven, then lower the temp a bit. Nice and crispy on the outside and fluffy in the middle. Yummy :)

Nearly forgot, i heat the fat before adding the potatoes.
 
Generally I part boil the potatoes, save the water for making the gravy, then put them in the pan around the meat that is being roasted so they cook in its fat....
 
Par boil, shake in the pan like a madman to rough up the edges, add flour and shake again, sea salt, cracked pepper. And roll them in hot goose fat at about 200c.
There is no better way.

I nearly punched my freind in the face when he told me he bought frozen ones, if you can't even do something as basic as roasting a potato you really do not deserve to eat.
 
Add a couple of halved garlic cloves in there too (don't eat them, they burn black by the end...) to add a little garlic taste to them. Just right.
 
Pretty much what I have been doing but maybe thinking I have been boiling the potatoes for to long.

What temperture are you guys setting the oven to? and top or bottom of oven?
 
ColdAsIce said:
Pretty much what I have been doing but maybe thinking I have been boiling the potatoes for to long.

What temperture are you guys setting the oven to? and top or bottom of oven?
Click to expand...

Top and 200c fan-assisted. About 40 minutes and you don't need to move them or anything - just leave them to cook.
 
Par-boil them, use lard. Heat the fat up to oven temperature (about 200c) before putting in the potatoes. Baste the spuds well, sit back and wait.
 
You have to make sure the oil is proper hot when you put the potatoes in and make sure that they crackle and spit as you put them in and make sure the potatoes have a good coating of oil/fat. This will ensure they're crispy.
 
I do this every time, works perfect.

Make sure you use decent potatoes, such as Maris Piper, Desirée or Romano.

Boil for 7 mins, drain, chuff up a bit to make them nice and fluffy round the edges, leave to steam dry for a few minutes. Put into a dish and add your fat of choice (olive oil, butter, goose fat, dripping) season, toss to coat them, then stick them in the oven at 200C.

Whilst they're in there, choose what flavouring you want to add. I usually use sage, Clementine zest and garlic (when using butter) or just simply rosemary and garlic (when using olive oil). Add a good glug of olive oil to a bowl and a splash of red wine vinegar and few cloves of garlic then remove the potatoes and add the flavouring after 30 mins, then stick back in the oven for a further 35-45 mins (depending on how crispy you like them) and then they will be lovely and crispy.
 
You must log in or register to reply here.
Back
Top Bottom