How To Make The Perfect Roast Potatoes

[emmie]

Mine usually come out slightly dry and not what i can buy in a restaurant, has anyone got a blow by blow recipe how to cook the perfect roasties.
including what to cook them in.

[emmie]

i.e lard, veg oil, olive oil or other....

[Buenchico]

The reviews here suggest that this is the path to perfection . . .
https://www.bbcgoodfood.com/recipes/1303/ultimate-roast-potatoes

[Islay]

Par boil in salted boiling water till the outside is cooked and the inside is firm when stabbed with a knife
Drain in and put back in the pan and then put pan back on to heat
Dry and bash till the outside of the potatoes are fluffed up
Meanwhile have oil or lard or goosefat heating in a deep tin in the oven - you want it smoking hot
Place dry bashed potatoes into hot fat and straight back into the hot oven I use 200
after about 25 mins turn the potatoes over so the tops are now in the hot fat
Back in the oven for another 20 odd minutes
My timings are roughly as I don't use timings but sight and experience.

[Islay]

Oh and I used lard and sunflower oil mixed

[mazie]

For mine I always use Maris Piper. Par boil them first. (simmer for about 8 minutes.)Drain, shake them about a bit in the colander to rough the edges up. Coat in seasoned flour.I use duck or goose fat when | can get it. . Put the fat in the roasting tin and allow it to get hot. Put in the floured potatoes and roast until soft on the inside and crisp and golden colour on the outside.

[mikey4444]

Emmie....choose your potatoes carefully...buy King Edwards if you can.

After peeling, par-boil for about 10 mins in salted water. ( take no notice whatsoever of those people that tell you not to salt the water )......Drain.

Then put them back into the saucepan, put the lid on firmly and give it a good shake, until they are "fluffy" !

In the meantime, you will have heated up a tray of oil, or lard
( my guilty secret is a mixture of lard and olive oil )

Carefully put the spuds into this tray of hot fat...wish them around a bit and then put them back into the oven, on a fairly high heat. If you put some of the fat from your roasting meat in as well, all to the good.

Then cook until nice and crispy....enjoy !

[mallyh]

my daughter always uses goose fat and they turn out great x

[woofgang]

I use rape seed oil and get excellent results

[emmie]

i don't have any lard but do have olive oil, and veg oil, which would be better.

[MargoTester]

I would use veg oil

[EDDIE51]

The variety of potato is VERY important, Maris Piper or King Edwards(Maris Piper being the best IMO) Other varieties just don't work.
Par boil and fluff them then allow them to get completely cold,
(Yes it takes extra time ! ) some chefs I know even chill them in the fridge before the final roast.
Then the fat has to be VERY hot when you put them in, most people roast them too cold! Get the oven to 220 deg and make sure the fat is at the same temperature. Put the spuds in and turn each one over to coat them in fat then quickly back in the oven at 220 deg on the top shelf for 25 mins or until they are golden brown.

[Jackdaw33]

Couldn't be bothered. Packet of Cadbury's Smash does me.

[EDDIE51]

DO NOT use Olive oil it has too low a 'smoke point' for deep fat frying or roasting, it will burn before it is hot enough to deep fry or roast!
Lard is fine !

[Mamyalynne]

I use dripping (behave) but Emmie hasn't got that.

[woofgang]

either a mixture or veg oil. olive oil has a lower smokepoint and therefore won’t roast as such a high temperature.

[maggiebee]

I use Aunt Bessie's out of the freezer section in my supermarket. Oven baked and perfect. Can't stand faffing about.

[emmie]

sick of baked and have some pots need to eat up, so i thought why not roast pots for a change.

[Islay]

veg oil would be best never use olive oil for roasting it tastes yuck leaves an artificial taste imo

[woofgang]

Islay that’s because it “burns” at roasting temperature

[-SharonA-]

I parboil mine, removing after 10 mins. I then put mine in a egg slicer to get lines on them. Once back in the pan I coat them in olive oil and mixed herbs, give them a good coating then put into a hot oven until nice and brown.