Perfect Traditionally English Roast Potatoes Food

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

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).

PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH

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.

PERFECT ROAST POTATOES

Steps:

• Cut your peeled potatoes into chunks, approximately the size of an egg.
• Par-boil them in salted water for about 8 minutes.
• Set aside and leave to cool completely.
• Preheat the oven to 400°F/200°C/Gas 6.
• Pour the oil and dripping into a large roasting tin and place in the hot oven to heat.
• Rough up the sides of the potatoes by scratching them with a fork and season with salt.
• When the oil is hot, carefully place the potatoes in a single layer in the oil.
• Baste or turn over immediately, so they are coated with oil on all sides.
• Roast for 45 minutes, turning at least once.
• After that time, it's up to you to decide whether they are crispy enough or whether to give them another 15 minutes.
• Drain of fat and place on paper towels to absorb more access fat.
• Season again with salt before serving.

IVY HOUSE ROAST POTATOES

Steps:

• Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).
• Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.
• Meanwhile, melt lard in a thick roasting pan in the oven at 220C/fan 200/gas 7. (Ivy House tried both goose fat and butcher's beef dripping, but found neither as successful as good old lard.)
• Drain the potatoes and put back in the saucepan with a couple of tbsp of semolina. Cover the pan and shake it to rough up the potatoes.
• Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.
• Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.
• Remove tray from the oven and put the potatoes in a serving dish. Return the dish of potatoes to the hot oven for 10 mins to dry any fat off. Serve straight away - roast potatoes wait for no man!

TOMATO ROAST POTATOES

Steps:

• In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious.
• Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color.
• Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.

ENGLISH ROASTED POTATOES

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 STYLE ROAST POTATOES

Steps:

• 1. Parboil the potatoes in salted water for 8 minutes. Drain and Let set for 5 minutes. Toss the potatoes in olive oil salt and pepper.
• 2. Preheat oven 375 degrees. Set a sheet pan in oven and get it hot. Place the potatoes on the sheet pan. Bake 90 minutes turning every 20 minutes.

PERFECT ROAST POTATOES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. Tip into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go.
• Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil.
• Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Turn again, putting the tray back on the hob to heat the oil. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes.