After you’ve par boiled them, add a little flour hold the lid firmly on the pan and shake them vigorously to give super fluffy edges - they’ll go doubly crispy.
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Topics: cooking roast potatoes
How to make great roast potatoes
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Pick up the Maris Piper breed of taties. Boil in about 5g Salt, Very quick Cool rinse, then roast slooowly. 180-190 degrees C. I am such a Heston Blumenthal junkie
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one word: goose fat. it really works a treat, after parboiling the poatoes with salt, dry them off in a tea towel then put into an oven tray. place dollops of goose fat all over the potatoes and then place in oven. you get perfect crisp brown roast potatoes all the time!
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Par boil for 5 mins, add to trays containing very hot butter (as long as the potatoes are boiling) then salt lavishly and shake once throughout cooking, and KEEP THEM SMALL, large roast potatoes just dont work!
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I just par boil, add a teaspoon of marmite before 'fluff' them up in a collinder , then add to hot oil before roasting them in the oven ( it is important that the oil is hot so they do not just soak up the fat) they come out golden and crispy.
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My mam always part boils them, then sprinkles some mustard powder in the pan with them, give them a good shake then puts them on the baking tray with the meat, they are gorgeous and lovely & crisp & brown with a really nice flavour to them
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Use King Edwards Potatoes, par boiled and fluffed in the saucepan, then leave the lid off for the steam to disperse. Put equal amounts of butter and olive oil in a roasting tin, and pop it in the hottest part of the oven on the hottest temperature and away you go. You have to make sure that the butter/oil mix is really really hot before you put the potatoes in (i.e. it should sizzle as you put them in). Then you just let them get on with it until they turn golden brown and crispy.
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My Nanna would par boil the potatoes, drain, then shake them in the pan to create the soft edges, before adding some very well seasoned flour, another prolonged shake, then into the oven to roast around the meat.
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My husband makes the best roast potatoes, and here's is how he does it; use king edwards boil the potatoes first until they are cooked put a tray with oil in the oven (on 'high') at the same time you put the potatoes on to boil when the potatoes are boiled, drain them very well and place them carefully in the hot oil (they will sizzle!) roast for 20 m drain the potatoes on kitchen paper With the right quality of potato this method will produce roast potatoes that are really crisp outside and lovely and soft inside! Don't ask me what I have done to get a man who can cook-I guess I am just very lucky.
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Maris Piper potatoes are best. Par boil for 7 mins. Add couscous to coat. Shake to fluff the edges in the pan then roast in sizzling hot olive oil until golden brown. The couscous gives a lovely crispy bite and is much more healthy than too much salt.
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I steam the potatoes first, then put them in a baking pan with minced rosemary and olive oil. Invest in one of those olive oil sprayers so that you can coat the potatoes evenly with the oil for more even crisping on the outside. Turn the oven to high broil and stick the potatoes in for about 20 minutes.
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Beef dripping is far better than commercially available jars of goose fat, which is only really good if you get it from a goose you've roasted at home. Use far more than you really think you need, then pour off the leftovers into a dripping bowl, you can use them next time.
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i agree dripping is great to use, but i also think that a ceramic roasting dish for potatoes makes them that bit nicer.
