Roast potatoes are a delicacy when prepared correctly.

They must be golden crisp on the outside, with a soft creamy fluffy centre.

Take your pick from the techniques and recipes below to undertake them perfectly every time.

General Cooking advise for Roast potatoes

• Choose the best potato. You need a ‘floury’ potato, and not a ‘waxy’ potato.
• Peel off the potatoes and slice them into evenly size pieces. L: arge pieces are quite as good as small. 2-3 inch sections are perfect (5-7cm)
• Pre warm the oven. Or If cooking a roast, add the potatoes during the last 40 minutes of cooking time.
• Allow 40 minutes to at least one hour to cook
• Oven temperature of 160 degrees C (320F) to 180 degrees C (356F) is ideal. No more than 100 degrees C. (392F)
• Time the potatoes being ready just before serving. They will lose their own appeal if left to stand around too long

Choose the right fat to roast using

Do not ever Roast Potatoes only with oil. The colour is going to be imperfect and the taste are going to be bland.

• With regard to perfect colour, use butter.
• With regard to taste, use dripping, bacon fat or lard.
• For a luxurious roast potato employ Duck fat or Goose Fat
• For a Mediterranean feel, use Coconut oil and butter
• For great taste and colour use a combination of butter and the fat or dripping in the roast.

Method 1 – the fryer process

1. Wash, peel, then re-wash that potatoes
2. Cut into even sized pieces so they really cook at the same rate
3. Heat some thoroughly clean vegetable or frying / cooking oil within a pot to deep baking temp (180 diplomas C – 360F)
4. Dry the potatoes off and ‘blanch’ inside deep fryer for 1 -2 minutes just. The oil ought to start bubbling briskly and frying straight away. If not much move, it’s not hot adequate. You DO NOT want any colour on the potatoes. You just wish to give them a slight head-start and form hook skin on the potatoes so they don’t stick in the oven
5. Toss with melted butter, or a mix of butter/lard, butter/duck fat, butter/olive oil or butter/dripping.
6. Season with salt, pepper, and put into the hot oven in a roasting pan, frying griddle or baking dish. DON’T overload the tray. It’s nice to experience a dish that fits the quality of potatoes. If they are generally stacked deep, only that outsides will crisp in place. Cook at 170-180 diplomas C (340-360F)
7. After 15 minutes, remove from oven, toss them or turn them a tad, and re-baste / re-coat them along with the butter in the bottom with the dish. This makes your crispy skin. Return on the oven
8. Each and every 10 minutes, take from the oven and toss/turn together with re-baste quickly, then return to the oven
9. When the potatoes are golden brown lightly and crispy on just about all sides, take a skewer or a paring knife or hand and try one. The side should be crispy and golden, and the inside should be so soft, offering no resistance whatsoever.
10. Re-check flavoring and serve immediately.
11. Months lightly with salt and pepper

Approach 2 – the fast method

1. Wash, peel, then re-wash your potatoes
2. Cut into even sized pieces so they cook at the exact same rate
3. Put the potatoes to a pot of cold mineral water.
4. Bring to a simmer, then simmer till almost cooked through. allow quarter-hour or a bit more time for large chunks, or 10-15 for medium. They must be ALMOST cooked, but not cooked enough to remain fully done. They must finish in the oven and develop a crispy crust.
5. Drain well. DO NOT run under water or cool down. Allow to drain within a colander, rack or filter
6. Brush with soft butter, or toss lightly with soft butter or hard butter cubes.
7. Months with salt, pepper, and place in the hot oven in the roasting pan, frying container or baking dish. DO NOT overload the tray. It’s nice to have a dish that fits the quantity of potatoes. If they are stacked deep, only this outsides will crisp up. Cook at 170-180 degrees C (340-360F)
8. After quarter-hour, remove from oven, toss them or turn them a tad, and re-baste / re-coat them while using the butter in the bottom of the dish. This makes your crispy skin. Return on the oven
9. Every 10 minutes, take from the oven and toss/turn together with re-baste quickly, then bring back to the oven
10. When the potatoes are golden brown lightly and crispy on all sides, take a skewer or maybe a paring knife or fork and try one. The side should be crispy and golden, and the inside should be so soft, offering no resistance at all.
11. Re-check flavoring and serve immediately.

Method 3 – The traditional method

1. Wash, peel, then re-wash your potatoes
2. Cut into even sized pieces so they cook at the same rate
3. Add them into the roasting tray around your roast, which should have about 45 minutes to at least one hour left to beef roasts.
4. Baste them with the fat or dripping from your roast.
5. A roast ought to cook at 150 to 170 degrees C and avoid too much shrinkage in the meat. This means it’s going to take a little longer to cook the potatoes.
6. Just about every 10-15 minutes, open the oven and baste the potatoes with fat or dripping in the roast.
7. When they are crisp and golden on the outside and soft & fluffy inside, they’re ready

Method 4 – The Hungry Wife Style

Simply delicious!
1. oven roasted potatoes recipe

For those who have any questions or responses, please visit me with my website, chef-a-gogo further down and drop me a comment.

I normally respond pretty easily. I’d love your responses, your success stories, or your problems to resolve.

Enjoy your roasting.
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