BEST ROAST POTATOES
Simple as roast potatoes are, there's a handful of tiny, but important, details - picked up throughout my cooking career - that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
Provided by Jamie Oliver
Time 2h
Yield 10 as a side
Number Of Ingredients 5
Steps:
- GET AHEAD
- 1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes - this will ensure that the insides become really fluffy.
- 2. Drain in a colander and leave to steam dry for 2 minutes - this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
- 3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
- 4. Cover and pop in the fridge overnight.ON THE DAY
- 1. Preheat the oven to 180°C/350°F/gas 4.
- 2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray - this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
- 3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
- 4. Remove the tray from the oven. We're nearly there, but we've got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
- 5. Pick the sage leaves and - importantly - toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven - you could even serve these on their own in a restaurant, they're so good.
Nutrition Facts : Calories 217 calories, Fat 7.6 g fat, SaturatedFat 2 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.4 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.2 g salt, Fiber 4.2 g fibre
ULTIMATE ROAST POTATOES
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
PERFECT TRADITIONALLY ENGLISH ROAST POTATOES
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
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
EMILY'S ROAST POTATOES
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
- Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
- Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.
PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH
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
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
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.
ENGLISH BAKED POTATOES
My former college roommate came from England and we would love the English Baked Potatoes she made for us. It's fast, it's easy, and it's delicious! Eaten as a side dish or with plain ketchup.
Provided by SAMPAGUITA
Categories Baked Potatoes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, toss potato wedges and olive oil until the potatoes are coated. Spread the wedges out on a large baking sheet. Season with salt and pepper to taste.
- Bake for 20 minutes in the preheated oven, turn over, and bake for an additional 10 to 15 minutes, or until tender. Serve plain, with vinegar, or dip in ketchup.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 43 g, Fat 4.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 14.9 mg, Sugar 1.9 g
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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HOW TO MAKE PERFECT ENGLISH STYLE ROASTED POTATOES. …
From rockrecipes.com
4.4/5 (97)Total Time 1 hr 30 minsCategory Side DishesCalories 248 per serving
- Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
- Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, salt, pepper and garlic cloves.
- Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
BAREFOOT CONTESSA | EMILY'S ENGLISH ROASTED POTATOES | …
From barefootcontessa.com
- Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
- Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
- Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
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4.9/5 (10)Category SideCuisine EnglishTotal Time 1 hr 25 mins
- Boil a kettle to fill a large heavy-bottomed pot with water to boil the potatoes in. You can also just add water to the pot and boil it that way but using a kettle is much quicker. Add 1/2 teaspoon of salt to the water.
- Peel and chop the potatoes. See the pictures in the post to see how I chop the potatoes. First, chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato. Ideally, you are looking for a piece of potato that is two-three bites worth, nothing larger.
- Once the water is boiling add the potatoes and parboil the potatoes for 10 minutes. Turn the oven on to 425F to preheat while your potatoes are cooking and place a large roasting pan with 2oz of oil inside the oven to warm up while the oven preheats.
- Once the potatoes have parboiled take them out and drain in a colander. Shake the potatoes in the colander to rough them up for 30 seconds to a minute (see the photo in post). If your oven is still preheating just let the potatoes rest until your oven has reached the proper temperature.
ENGLISH ROAST POTATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 15 minsServings 8Calories 290 per serving
- Put shortening in a large shallow baking dish and place on top rack of oven as it heats. In a large saucepan, cover potatoes with boiling water, add 1 tsp. salt and simmer over low heat for 10 minutes. Drain potatoes and return to pot. Cover pot and, wearing oven mitts, hold lid on firmly and shake pan up and down 2 or 3 times to roughen edges of potatoes.
- Remove hot baking dish from oven and place over 2 burners on medium-high heat. Carefully transfer potatoes to dish and baste them with melted shortening. Return dish to oven and roast potatoes for 30 minutes, basting once during roasting time.
- Raise oven temperature to 425°F. Using tongs, turn potatoes over and continue to cook until golden brown and crispy, about 20 to 30 minutes longer, turning them again halfway through so that all sides get crispy and brown. Remove potatoes from shortening, drain on paper towels, season with salt and pepper and serve immediately.
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5/5 (3)Calories 494 per servingCategory Side Dish
- Peel the potatoes. Leave whole, or cut in half or quarters depending upon the roast potato size desired.
- Place the potatoes in a large saucepan and cover with water. Add a pinch or two of salt. Bring to a boil, lower the heat, then simmer for five minutes.
- Drain the potatoes. Toss in the saucepan or colander to roughen their outer surfaces. Let sit for a few minutes to steam dry.
23 IRISH AND BRITISH POTATO RECIPES - THE SPRUCE EATS
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- Perfectly Creamy Mashed Potatoes. If you only enjoy mashed potatoes during the holidays, you're really missing out the rest of the year. This perfectly creamy recipe is the most basic preparation.
- Fluffy Mashed Potatoes and Carrots. Mix up the standard mashed potatoes by adding a few colorful root vegetables, for both a pretty presentation and a more flavorful dish.
- Twice-Cooked Chips. Frying these twice-cooked chips a second time gives them that crispy exterior and soft interior we all love so much. These chips—or fries as we call them stateside—take a little more time to make, but we think you'll agree: They're well worth that extra step.
- Basic Roast Potatoes. Roasting red-skinned potatoes with plenty of garlic yields a crispy, earthy side for steak, chicken, or your favorite protein. Adjust the amount of garlic to your taste, and don't forget the chopped parsley; it adds a pretty pop of color and herbal element.
- Perfect Homemade French Fries. In the UK, they call French Fries "chips," but by any name, these easy homemade fries will make you swear off the frozen version forever.
- Bangers and Mash. If you cook the sausage portion of bangers and mash too quickly, you'll discover where the name comes from, as the meat explodes with a "bang!"
- Creamy Potato Gratin. Yes, potatoes can serve as a main dish if you bake them into a luscious, creamy gratin. The secret to satisfaction is plenty of milk and cream, plus at least two types of cheese.
- Dublin Potato Coddle. This delicious and hearty Dublin potato "coddle" is popular in Dublin, hence its name. It's a hearty and filling stew-like meal, with bacon, sausage, carrots, and potatoes.
- Shepherd's Pie. Did you know that shepherd's pie must use lamb, or it's called cottage pie instead? Use either ground or finely-minced lamb in this savory, filling dish that can serve a crowd.
- Traditional Colcannon. In the British isles, Colcannon makes use of two of their most signature veggies: potatoes and cabbage. The result is a hearty, starchy side that dates back to at least 1875, but perhaps even earlier.
POTATO SALAD RECIPE | ENGLISH RECIPES IN ENGLISH
From kfoods.com
- Step 1: Bring a pot of salted water to a boil. Add the red potatoes and cook until their tender but still firm (about 15 minutes). Drain potatoes and allow to cool in the refrigerator.
- Step 2: Place eggs in a sauce pan, add water until the eggs are covered. Bring to a boil and remove from heat. Cover and let eggs sit for 10-12 minutes. Remove from heat and plunge eggs into cold water. When eggs are cooled peel the shells off and chop.
- Step 3: Cook bacon until crisp by your method of choice. Place on paper towels to drain, cool and crumble it into bits.
- Step 4: Chop the cooled potatoes, leaving the skin on. Place chopped potatoes in a large bowl. Add eggs, bacon, onion and celery. Add mayonnaise, salt and pepper. Mix well and refrigerate for 1 hour before serving.
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