English Style Roast Potatoes Recipes
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
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.
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- Put a rimmed baking sheet into your oven while you preheat it to 375ºF. Bring a large pot of salted water to a boil.
- While the water is coming to a boil, peel the potatoes. Drop the potatoes into the salted water for just 5 minutes.
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- 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.
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- 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.
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