Active discussions

Meet the Other Phone. Child-safe in minutes.

Meet the Other Phone.
Child-safe in minutes.

Buy now

Please or to access all these features

Talk
Christmas

From present ideas to party food, find all your Christmas inspiration here.

Original poster

Fool proof roast potato and Yorkshire pudding recipe

51 replies

IHopeYouStepOnALegoPiece · 15/12/2021 13:23

And I mean foolproof!

My road ties never have rose roughed you super crunchy edges and go a bit soggy

And I once successfully made toad in the hole but apparently cannot make Yorkshire’s to save me life!

I’m spending Christmas completely on my own for the first time ever and need a roast and have no one else to cook these bits Grin

OP posts:
Original poster
IHopeYouStepOnALegoPiece · 15/12/2021 13:24

My road ties never have rose roughed you super crunchy edges and go a bit soggy

Well that’s bit even vaguely fucking English is it!

My roasties never have those rough and super crunchy edges and go a bit soggy

OP posts:
PurpleDaisies · 15/12/2021 13:26

www.gordonramsayrestaurants.com/recipes/yorkshire-puddings/amp

These are the Yorkshire puds I always do. Never let me down.

JengaCupboard · 15/12/2021 13:28

Cook both Yorkshires and roast potatoes in a hot oven - my oven is a bit old and crap so I do them on 220c.

Par boil potatoes (10 mins), drain and let steam dry. 'Chuff' up in the cooking pan with a lid on.

Transfer to hot oil in a roasting pan. I use goose or duck fat as I find they go VERY crispy. Give them a good hour.

Re yorkies I use a large coffee mug - 1 mug of plain flour, 1 of milk and 3 eggs. Salt and pepper.

Get the oil smoking hot and get them back in the oven quickly. Also a decent non-stick pan or muffin tray does help.

haggisaggis · 15/12/2021 13:30

Maris Piper potatoes - peeled and cut into 3 or 4 pieces, cutting diagonally to maximise edges. Put in salted cold water, bring to the boil and boil for 7 minutes. Meanwhile put goose fat into baking tin and put in oven on high heat - for me with it is between 220 and 230 c depending on which shelf. After potatoes boiled for 7 minutes, drain well and shake in pan until edges are bashed a bit. Tip into hot fat and stir them around until we’ll basted. Then in oven for around 40 mins until very golden and edges are browned.

MargosKaftan · 15/12/2021 13:31

Right, I am of the opinion you are either someone who can do good Yorkshires or you are not. If you are in the "not" category, buy the cold ones from the supermarket (not frozen, they are never quite as nice) and make your day less stressful.

For roasties to get the crunch, after you've par boiled and drained, shake them in the pan a bit to ruff up the edges, Delia says to sprinkle with a spoonful of flour as well, then make sure your fat is already super hot before you put the potatoes in.

Purplewithred · 15/12/2021 13:32

I found I was making unrisen Yorkshire biscuits - Mum had told me to get the oven as hot as it would go. But my lovely modern oven happily got to 240 so it was cooking them solid before they had a chance to rise.

I now put them in at about 200 - 210 and once they've risen I turn the temp down a bit to 180ish. Also make sure they are cooked long enough so they don't just flop when you taken them out.

I'm still searching for the perfect non-stick tin for individual yorkies though.

PurpleDaisies · 15/12/2021 13:32

Right, I am of the opinion you are either someone who can do good Yorkshires or you are not.

Rubbish! People can learn, especially if they can make good toad in the hole. It’s just trial and error.

Original poster
IHopeYouStepOnALegoPiece · 15/12/2021 13:36

Oh amazing thank you!

My potatoes just never have that glorious crispyness to them! (They just go a bit hard and dark!

I may have to practice Yorkshire puds Grin

Oh I am a firm believer in a pre made Yorkshire pud but I moved to Denmark last year and they’re (and yorkshires in general!) completely u heard of! (I had to smuggle Paxo and Bisto back when I was last in the U.K. Grin)

OP posts:
TheFairyCaravan · 15/12/2021 13:41

A woman from Yorkshire told me to do my Yorkshire’s like this and since I have they’ve never failed.

For 8 really good sized Yorkshire’s
Break 3 eggs into a glass and whisk. Draw a line on the glass where the liquid comes too. Pour out into a jug.

Then fill the glass to the mark with milk. Put in to the jug. Measure plain flour to the mark and add a pinch of salt.

Whisk it all in the jug and put it into the fridge for at least an hour, or preferably overnight.

Make sure oil is piping hot. Cook on 220 for 30mins

Ekofisk · 15/12/2021 13:50

Cast iron pan for the roasties, works way better than a normal roasting pan.

endoflevelbaddy · 15/12/2021 14:06

So as a Yorkshire woman born and bred the trick is piping hot oil and cook for long enough for both.

Puddings need ~6oz plain flour, 3 eggs, salt & pepper, then half milk half cold water to a double cream consistency (I'm afraid I do this by eye so not sure how much). Do this when you put the meat on (at the latest) so it can rest.
None stick tins, lots of oil and smoking hot, and I do them in an empty oven while I'm carving the meat at ~200 / 210 celcius. Either ladle the batter in or transfer to a jug and pour, but be quick and get the tins back in asap. They take ~15-20 mins but keep an eye on them but don't be too quick whipping them out or they'll collapse. Do not open the oven too early.

Spuds - parboil for 10 mins in salty water - Maris piper not cut too small (whole or halved if a big one). Do this early on so you can drain them and leave them to to dry out. They need 50-60 mins at ~200 celcius and I give the oil (I use rapeseed) / goose fat about 10 mins before that.
While the oil's warming chuck the dry spuds back in the pan and shake them up with the lid on. Then throw them in the hot fat, give them a quick toss / turn and get back in the oven.

Roll on Sunday 🤤

rbe78 · 15/12/2021 14:07

This is a pretty foolproof recipie for Yorkies:
www.bbcgoodfood.com/recipes/best-yorkshire-puddings

DO NOT use Delia's recipe, whatever you do. Though she is my go-to for basically all recipes, I eventually realised that the reason I thought I couldn't make Yorkshire puddings for years is because her recipe is shite. It has a really low proportion of egg, which means they stay all small and solid, rather than puffing up gloriously.

endoflevelbaddy · 15/12/2021 14:08

Oh and once you have a yorkie tin it is not to be washed - they need wiping

WineGetsMeThroughIt · 15/12/2021 14:10

These yorkies are fool proof. Seriously the easiest things to make. I make a big batch in muffin tins and Chuck the leftovers in the freezer after. They're super easy to take out and defrost and just need a min or two in the oven to heat up.

www.bbcgoodfood.com/recipes/best-yorkshire-puddings

WeeWeeWeeeee · 15/12/2021 14:48

I spent ages typing my recipe only to lose it somehow - quick version it is!

Pre heat oven to 220ish. Add rapeseed oil and large knob of butter to a heavy bottomed baking tray. Use enough oil to cover the base and put this in hot oven after draining the potatoes.

Parboil Maris Pipers (as above posters), drain well and allow steam to clear. Add a tablespoon of cornflour or semolina, shake well with lid on to bash up edges. Add any salt, pepper or herbs before shaking.

Remove tray from oven and stand on hob to keep warm. Quickly and carefully add potatoes to the hot oil, turning to coat as you put them in (they should spit initially).
Cook for about 40 minutes, more if you want extra crisp. Turn after 10 minutes, turning again if you wish.
Best fresh but can be made a day or two before. Reheat in hot oven for 10 -15 mins.
Also freeze well too!

Shmithecat2 · 15/12/2021 14:55

@Purplewithred

I found I was making unrisen Yorkshire biscuits - Mum had told me to get the oven as hot as it would go. But my lovely modern oven happily got to 240 so it was cooking them solid before they had a chance to rise.

I now put them in at about 200 - 210 and once they've risen I turn the temp down a bit to 180ish. Also make sure they are cooked long enough so they don't just flop when you taken them out.

I'm still searching for the perfect non-stick tin for individual yorkies though.

These are brilliant.
Cherryrainbow · 15/12/2021 15:12

Aunt Bessie's frozen Grin whack it in the oven and done lol

OrangeSyringe · 15/12/2021 15:18

How much fat do you use for the Yorkies and the spuds? DH tells me I’m over generous and I’m not deep fat frying…

JengaCupboard · 15/12/2021 15:34

@OrangeSyringe

How much fat do you use for the Yorkies and the spuds? DH tells me I’m over generous and I’m not deep fat frying…
Probably more than is healthy but I think it's required. I find the oil is still predominantly in the bottom of the yorkshire pan (so you don't eat it anyway) and same almost for roasties.

A good 2 teaspoons + per muffin tin for yorkshires (I use sunflower) and probably 1/2 a jar of goosefat in my large roaster for potatoes...

YouHaveNoAuthorityHereJackie · 15/12/2021 15:36

Third the bbc best Yorkshire puds recipe. It works every time. The secret imo is really hot oil and a batter that’s really well mixed, I do mine in the KitchenAid and then finish with a hand whisk to make sure none is stuck to the sides.

Starcaller · 15/12/2021 15:40

We use goose fat for our roasties. And yes, parboil and then a bit of flour and give them a good toss around to bash them about to get the gloriously crispy outside. And then into the v hot fat.

OrangeSyringe · 15/12/2021 16:21

I don’t think DH is concerned with his health, more with a house fire. From what you’ve said I’m right!

TheLadyGrayson · 15/12/2021 16:24

Jamie Oliver’s recipe for roast potatoes is amazing. Just make sure you use a normal roasting tin, I used one of those disposable foil trays last year to save on washing up but the regular pan I used for my practice run worked better.

Classica · 15/12/2021 16:29

Gary Rhodes' Yorkshire pudding recipe is the one I always use. RIP Gaz, your Yorkshire puds will live on!

I read a tip that said you get the crispiest roast potatoes if you put a teaspoon of bicarb in the water as your potatoes are par-boiling. Has anyone tried this?

BlingLoving · 15/12/2021 16:40

I won't repeat all the instructions here, all of which I agree with. The egg comment was useful to me because I make amazing yorkshires but this weeks' were a b it small and I realised they were small eggs!

My tip is that for whatever reason, I find that they work better in a non-fan oven. I have both and there's no doubt that whacking the non fan oven up to 220 or 230 they come out great, but the fan oven I never quite get it right.