Perfect roasties, every time - for anyone interested(17 Posts)
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Yet again, over easter, my BIL went on and on about my roasties. It appears he just can't get them right and only gets them good about once every 5 times. He tells me he knows lots of other people with similar issues. Mine come out perfectly every time. I didn't think it was a big secret, but if he is to believed, it is! . So here's my foolproof instructions for anyone interested:
Maris Piper potatoes (always. I've found other kinds don't work as well). Peel them and cut large ones in half and leave smaller ones whole. As soon as they're peeled place in a large pot of water. Once they're all peeled (you can do this in advance) leave them in the water until you're ready to cook then give them a really good rinse before refilling the pot.
Bring water and potatoes to boil with some salt. Boil for approx 5 minutes - They should not be cooked at all. Simply starting to soften on the edges. Drain and toss them around a little to ensure they're dry and to fluff up the sides a bit.
When the water starts to boil, place the roasting dish in the oven with the oil to heat. It should have a generous amount of oil in it - I generously pour enough olive oil for a single layer, then the same amount again of regular cooking oil (to make it hotter). So it's not in anyway going to be frying the potatoes, but there is nonetheless plenty of oil to go around.
Get the dish with the hot oil out the oven and carefully place the potatoes in the dish, rolling each one in the oil. Salt and, if using, add additional flavouring (I sometimes dot some garlic around or throw in some rosemary sprigs).
Roast in 180 degree fan oven for about 45-60 minutes, turning after the first 30 minutes and again at 45 minutes. If at 45 they need longer, put them back in.
Perfect, browned potatoes with soft fluffy insides every time!
Oh, fab, I'm saving this and will give it a go, I'm rubbish at roasties. Thank you so much for posting! Definitely a good detailed description.
Yay! I was worried I was being a bit presumptious. But BIL did rather go on and on! [personally, I'm pretty sure he has two problems - he makes them too small and he pre-cooks them for too long].
I do the same as you OP - I also use Sainsbury's potato seasoning in the spice section which makes them super crispy and I also put them around a joint of meat ( drain all the juices off first leaving the fat otherwise they go soggy )... absolutely delicious with lamb ....
I use a tablespoon or so of flour when I’ve drained them, seems to dry out the outsides and make them crispy.... the other thing I’ve started to do is try to cook them on their own while the meat is resting - I figure that the less food in the oven (potentially creating steam) the better to keep them dry and crispy!
I also get many compliments about my roast potatoes. I do almost exactly the same as you, only difference is I use the grill. It's much quicker and although they're not then technically roast potatoes, it's much easier to get a good crisp on them and can keep a closer eye.
I started doing this out of necessity - just don't have room for two large roasting pans in the main oven, with a joint of meat - but now I do them that way because they're so good. I probably boil the potatoes for a smidge longer than you but definitely no longer than 8 mins. I also add a sprinkle of salt when they're in the roasting tray.
Ah I love roasties! I do the same as you, but the only changes I make to mine are I parboil them (again for 5 mins) in stock rather than water. Then I wait until ALL the steam has gone before putting them in the hot oil (spray the tops with frylight), and then put seasalt on. Perfect every time!
Beef dripping rather than oil! I think the key is part boiling them and making sure the fat is really hot then cook them for long enough.
sprinkling raw cous cous on them makes them mega crispy,you can't taste it either
50/50 olive oil / goose fat also a winner. Once I've taken the meat out to rest , I crank up oven to 220 for the last 10 mins .
So hungry now
Sorry to burst your bubble but this recipe is in many cookbooks and on GoodFood
I also make perfect roasties, but prefer King Edwards. Goose fat and olive oil mix and loads of rosemary.
PersianCatLady - I'm sure I originally got it from a recipe. I certainly didn't make it up from scratch. But apparently some people haven't found it!
Goose or duck fat is best - and for extra crispy ones, chuck in some semolina with the drained potatoes and shake in the pan before adding to the hot fat. A bit of mustard powder is great too.
Great recipe. I tend to cook mine in water for longer than 5 minutes (eg 15) , and it doesn't make a difference to the final result, as long as the rest of your recipe is followed.
I'll give this a go.
Mine are always a disaster.
Got one of those flat Portuguese chickens for dinner tomorrow and the oven will have to be on so I'll try it then.
Yes, that's how I do roast potatoes, usually with goose fat but sometimes ghee.
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