Your Roast Potato Recipe

PostYour Roast Potato Recipe by **Dual** » Sat Dec 22, 2018 6:42 pm

Give it to me.

PostRe: Your Roast Potato Recipe by **Ironhide** » Sat Dec 22, 2018 6:59 pm

Get a bag of Aunt Bessie's frozen ones.

:shifty:

PostRe: Your Roast Potato Recipe by **Robbo-92** » Sat Dec 22, 2018 7:11 pm

I find these go down quite well,

1.) cut your potatoes into your chosen chunk size and place in water with a little salt.
2.) bring to the boil, simmer for a few mins, I normally go for between 3 to 5.
3.) drain and allow to cool for a few mins, sprinkle with some polenta and shake pan with lid on to coat them all evenly.
4.) heat some oil in a ovenproof dish, I normally throw some rosemary (or thyme, I forget which one) and whole garlic cloves in there to infuse the oil and in turn the potatoes.
5.) oven is on about 180 C (fan oven), keep your eye on them and keep turning them until crisp on all sides. Cooking time obviously varies on the size of your chunks.

PostRe: Your Roast Potato Recipe by **Bunni** » Sat Dec 22, 2018 7:14 pm

Basically that ^

PostRe: Your Roast Potato Recipe by **LewisD** » Sat Dec 22, 2018 7:25 pm

I remember in the kitchen at the girls school the process for roast potatoes was horrific.

>Cut potatoes
>Deep fry potatoes
>Finish in the oven for 20 minutes

:dread:

Marmite roast potatoes are decent 15mins before they are finished remove from oven and cover in marmite, pop back in oven for the last 15 and done.

PostRe: Your Roast Potato Recipe by **Nibble** » Sat Dec 22, 2018 9:22 pm

Rob-Ho-Ho-92 wrote:I find these go down quite well,

1.) cut your potatoes into your chosen chunk size and place in water with a little salt.
2.) bring to the boil, simmer for a few mins, I normally go for between 3 to 5.
3.) drain and allow to cool for a few mins, sprinkle with some polenta and shake pan with lid on to coat them all evenly.
4.) heat some oil in a ovenproof dish, I normally throw some rosemary (or thyme, I forget which one) and whole garlic cloves in there to infuse the oil and in turn the potatoes.
5.) oven is on about 180 C (fan oven), keep your eye on them and keep turning them until crisp on all sides. Cooking time obviously varies on the size of your chunks.

Sort of this, except for:
-boil for approximately 10 minutes,
-drain and allow to cool for as long as it takes that there's no longer steam coming off them taters (moisture is the enemy of crispiness),
-shake the pan just gently enough that the outer surface of the potato becomes slightly ragged (enhancer of crispiness),
-no polenta
-use olive oil

PostRe: Your Roast Potato Recipe by **Ironhide** » Sat Dec 22, 2018 9:26 pm

Nibble is correct, although seeing as it's Christmas replace the olive oil with goose fat for extra tastyness.

Yulehide wrote:Nibble is correct, although seeing as it's Christmas replace the olive oil with goose fat for extra tastyness.

That's the one. With perhaps a clove or two of garlic, crushed, and a sprinkle of thyme or whatever herbs I have to hand.

PostRe: Your Roast Potato Recipe by **Errkal** » Sat Dec 22, 2018 9:34 pm

Ingredients
• Potatos (Cut into event sizes)
• bunch Rosemary (Chopped)
• Olive Oil
• Red Wine Vinegar
Directions
Step 1
Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes
Step 2
Tip your potatoes into a tray or pan in one layer, and add a few glugs of olive oil season well with salt and pepper and mix to ensure all the potatoes are covered, then put in the over for 30 minutes
Step 3
In a bowl mix a small amout of Olive Oil, the Chopped Rosemary and a dash of Red Wine Vinegar, mix well and add to the potatoes, give them a mix to ensure they are all covered
Step 4
Gently press down on each potato to split it slightly, this will make them extra crispy, put back in the oven for 40 to 45 minutes
Step 5
Let the potatoes set on kitchen paper to drain and then serve

Is a Jaime Oliver recipe and they are damn good

PostRe: Your Roast Potato Recipe by **Robbo-92** » Sat Dec 22, 2018 9:38 pm

Nibble wrote:
Rob-Ho-Ho-92 wrote:I find these go down quite well,

1.) cut your potatoes into your chosen chunk size and place in water with a little salt.
2.) bring to the boil, simmer for a few mins, I normally go for between 3 to 5.
3.) drain and allow to cool for a few mins, sprinkle with some polenta and shake pan with lid on to coat them all evenly.
4.) heat some oil in a ovenproof dish, I normally throw some rosemary (or thyme, I forget which one) and whole garlic cloves in there to infuse the oil and in turn the potatoes.
5.) oven is on about 180 C (fan oven), keep your eye on them and keep turning them until crisp on all sides. Cooking time obviously varies on the size of your chunks.

Sort of this, except for:
-boil for approximately 10 minutes,
-drain and allow to cool for as long as it takes that there's no longer steam coming off them taters (moisture is the enemy of crispiness),
-shake the pan just gently enough that the outer surface of the potato becomes slightly ragged (enhancer of crispiness),
-no polenta
-use olive oil

I used to boil them for longer but I found that they quite often started to fall to pieces, the polenta is just something I use, it just adds another edge to crisp up (so obviously shaking them to rough them up and adding polenta works well from what I’ve found).

Yulehide wrote:Nibble is correct, although seeing as it's Christmas replace the olive oil with goose fat for extra tastyness.

This is also a good shout, I only tend to use goose fat at Christmas and you need to leave it in the oven for a while longer to get it really hot before putting your potatoes in.

YouTube · PostRe: Your Roast Potato Recipe by **Yubel** » Sat Dec 22, 2018 9:38 pm

Pick up a potato wherever they decide to grow and/or be sold for profit, remove the outer casing; if I can confirm it is a potato I'll plug in the oven stove (the kitchen one) and roast it.

I guess.

Yulehide wrote:Get a bag of Aunt Bessie's frozen ones.

This, but instead of roast potatoes just get chips.

PostRe: Your Roast Potato Recipe by **Bunni** » Sat Dec 22, 2018 10:04 pm

Potatoes need to be not steaming anymore and the oven roasting hot. +1 for goose fat.

PostRe: Your Roast Potato Recipe by **VlaSoul** » Sat Dec 22, 2018 10:06 pm

1. Parboil them whole with the skin on for however long that takes (I forget)
2. Cut them up (I do quarters or halves depending on the initial size of the potato but it doesnt matter how one does it)
3. Place them all in an baking tray or whatever and then scatter a good few sprigs of time on and around them, do the same with some whole garlic cloves too
4. Sprinkle with however much salt and pepper you think is appropriate and then pour some olive oil or goose fat over them
5. Lastly put it into a 180 degree oven(preheated) for uh however long it takes for them to look crispy

Yeah it's kinda non specific but that's how I've always done it

Your Roast Potato Recipe

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