Roast Potatoes

[honkytonk]

has anyone got any tips to make roast potoatoes more tastier.

[andyjevs]

I usually cut mine fairly small so they come out crispy. I add the part boiled spuds to hot oil to which i've added italian herbs. I then brush the spuds with oil/herb mix and roast until crispy.

[valsuey]

Boil spuds for 2 mins,drain and then while they are still hot roll them in Parmesan Cheese.Put into hot oil and roast as normal.I do Parsnips like this at Christmas and they are really delicious. I think I got the recipe from a Delia Smith Book.

[lilyfrog]

drain the boiled potatoes and whent hey are steaming toss them in a little flour snd mustard powder

[wilsarnie]

I've found that less oil is better, going against most people's opinions.

Put about a cm of oil into the tray to heat up in the oven. Par boil the potatoes and, after draining, toss them about a bit in the pot to give them a rough edge. Put them in the hot oil but brush them with oil after. Turn twice during cooking. Should be lovely and crispy.

[chinois]

Using duck or goose fat instead of oil. You can buy this in tins. It's more expensive but you can re-use it a few times (provided you pass it through a chinois ;-)).

[VINNY100_2]

Add a blob of butter to the oil..(:)

[WendyS]

Use red skinned potatoes rather than white.

Cut them up fairly small, parboil for about 5 minutes and use really fresh dripping or duck fat. The longer you keep the fat the less crispy the potatoes seem to become.

[Arthurgeorge]

Win fame and fortune (well fame) with this adapted recipe from Fanny Craddock (sign of cross). Halve big potatoes so all are much the same size. Put in steamer for about 10 minutes. Fold two sheets of kitchen paper into four to protect hand. Remove potatoes and run tines of kitchen for round them to produce grooves, thus almost doubling surface area. Heat duck fat to about 200C so that it almost sizzles as you (carefully) drop them into it. Roll potatoes around or baste with a spoon. Roast for about an hour and around every 15 minutes (or when you think about it) remove roasting tray and baste potatoes again. I find that with just two of us to feed most of the time a roast duck every six weeks provides enough fat to roast potoatoes on other Sundays.

[Piper-AK]

I cut then boil them in salted water. Then I put them into the same roasting dish that the meat's being done in - about an hour before the meat is done. Leave uncovered. Remove meat at it's cooking end time. Leave the spuds in the dish, roasting until they are as bronzied as you want. Totally gorgeous.

[Hmmmmmmm]

Parboil first, adding some saffron to the water. Having boiled vigourously for 10-15 minutes drain, then put the lid on the saucepan and shake the potatoes around inside. Put in a baking tray and drizzle olive oil over. Roast for about 30-40 mins. The bashing in the pan will ensure lots of lovely crispy bits. Enjoy! :-)

[les saisies]

1. use Maris Piper or King Edward potatoes


2. par boil in gently simmering water until point of knife just enters easily


3. use beef dripping or goose fat


4. hot oven until crisp

[bigveg]

yeah animal fat is best. try coating in (dried) cous cous before putting in the oven. very crispy.