Pan Roast Potatoes Food

PAN-ROASTED POTATOES

Steps:

• Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

PAN ROAST POTATOES RECIPE

Steps:

• Cut the potatoes into 2cm cubes. Chop the rosemary. Peel and cut the garlic cloves in half.
• Heat a thick-bottomed pan with a lid on hob. Add enough olive oil to cover the bottom. When very hot, add the potatoes, rosemary and garlic, season generously and cover.
• Cook over a medium high heat, shaking the pan to prevent them from sticking. Make sure the potatoes are turned over regularly so they become crisp and brown on all sides. This will take 15 minutes. A great side dish for any meal.

PAN-ROASTED RED POTATOES

Steps:

• Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
• Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

ULTIMATE ROAST POTATOES

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.

SKILLET ROASTED POTATOES

Steps:

• Prepare potatoes and wash well in cold water.
• Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
• Add rosemary, broth, oil, butter and salt.
• Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
• The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
• Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
• Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• Remove the pan from the heat and let rest for 5 minutes before serving.
• Sprinkle with chives and serve.
• Pass the fleur de sel so diners can sprinkle some on if they want!

OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

CLASSIC ROAST POTATOES

Steps:

• Preheat oven to 400°F.
• Peel the potatoes and halve lengthways.
• Place in a saucepan and cover with cold, salted water.
• Bring to the boil and then simmer for 5 to 6 minutes.
• Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
• This will begin to break down the edge of the potatoes.
• These slightly rough edges will become crisp and crunchy during the roasting.
• Heat a frying pan with 1/4 inch of oil or melted lard.
• Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
• Fry the potatoes in the oil, turning occasionally until completely golden brown.
• Now transfer the potatoes to a roasting pan.
• Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
• Roast for another 30 minutes.
• Remove the crispy roast potatoes from the pan and serve.
• A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
• For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

EASY PAN ROASTED POTATOES

Steps:

• Peel potatoes and cut into 1.5in even pieces.
• Place potatoes in a frying pan.
• Pour over 100ml of water.
• Place over high heat until all the water has gone.
• Lower the heat to minimum. Add lard.
• Cook gently, stirring occasionally for 30min or until the potatoes are the colour you like (golden brown in this house!).

ONE-PAN ROAST RACK OF LAMB & GREEN OLIVE POTATOES

Steps:

• Heat the oven to 210C/190C fan/gas 7. Generously season the lamb all over and heat the butter in a large ovenproof frying pan over a medium heat. Brown the lamb all over for 10-15 mins, especially the fat side. Remove and set aside on a plate.
• Put the pan back on the heat and fry the onion for 5-7 mins until softened, then add the garlic, anchovy (if using) and rosemary, and fry for 2 mins more. Carefully arrange the potatoes in the pan with the olives, season, then turn them over so they're fully coated in the mixture, then spread out in an even layer. Pour over the stock, then put in the oven for 30 mins until the potatoes start to crisp at the edges.
• Sit the lamb on top of the potatoes, fat-side up, and drizzle over any of the juices from the plate. Put the pan back in the oven for 20 mins for lamb that's rare, 25 mins for lamb that's pink but cooked through, and 30 mins for well done. When the lamb is done to your liking, lift onto a carving board and leave to rest for 10 mins. During this time, put the potatoes back in the oven to make them extra crisp. Cut the lamb into chops and serve with the potatoes, the cavolo nero and parsley & caper dressing (see 'goes well with', below).