PERFECT ROAST POTATOES
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to the hottest possible temperature.
- Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
- Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.
- Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
- Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.
ROAST POTATOES
Simple and delicious recipe for rosemary-kissed roasted red potatoes.
Provided by KIY
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (250 degrees C).
- Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
- Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g
CRISPIEST EVER ROAST POTATOES
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PERFECT ROAST POTATOES
A must with roast beef or Christmas dinner here in England. Not the healthiest way to make potatoes, but so good that every once in a while it's worth it. Beautifully crispy on the outside and soft in the middle. This is adapted from a Hugh Fearnley-Whittingstall recipe. My favourite TV chef.
Provided by -Sylvie-
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 292, Fat 9.4, SaturatedFat 1.3, Sodium 18.2, Carbohydrate 47.5, Fiber 7.3, Sugar 3.5, Protein 5.1
PERFECT ROAST POTATOES
A foolproof recipe for roasties that come out perfect every time.
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 224 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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