Fool proof roast potato and Yorkshire pudding recipe

[IHopeYouStepOnALegoPiece]

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

Can't help with Yorkshires, but the best roast potatoes are Michael Caine's! Yes, THAT Michael Caine. They are perfection.

1. Put olive oil in the fridge to chill for an hour
2. Par-boil the spuds (I always use Maris Piper)
3. Pour a generous helping of olive in the bottle of an oven dish (1cm deep at least)
4. Drain and fluff the spuds then sit them in the cold oil for half an hour
5. Shove in oven for usual amount of time

DO NOT use Delia's recipe, whatever you do

Yes 100% . I spent years trying /failing/giving up .
Then I found the Good Food recipie and my Yorkshires are epic

I use a flat 4 well YP tin . so round , puffed up deliciousness .

My DS is a Yorkshire Pudding Addict , sometimes I freeze them but mainly they are eaten.

I sometimes do the Brian Turner recipe , they are delicious but much more substantial (his Mums recipe , uses a splash of vinegar -he doesn't know why but he daren't leave it out )

Nothing further to add except make sure you use a metal tin for the spuds as the heat transfer is much better than a pyrex roasting dish.

Add a teaspoon of bicarbonate of soda to the water when Par boiling.

Come back and thank me later

Another vote for Gordon Ramsey’s Yorkshire puds recipe, never gone wrong for me.

Someone else told me to make the batter a few hours ahead of time, leave and do not touch it. Give it a quick whisk before pouring into the tin with hot oil.

Best roast potatoes are made by dissolving a knorr vegetable stock cube in the hot fat before coating the potatoes in it (after parboiling and roughing up). You will have crispy, salty roasties that are totally delicious.
Everyone I have ever given this ‘recipe’ to agrees.

Best roast potatoes are made by dissolving a knorr vegetable stock cube in the hot fat before coating the potatoes in it (after parboiling and roughing up). You will have crispy, salty roasties that are totally delicious

Oooooh now that is woth a try . I have vegetable Bisto powder and some of those Knorr vegetable stock oval thingies .

Laziness desire to keep safe prevents me going to the local Tesco for the cubes so I;m going to try 50% of my roast potatoes with the seasoning and 50% plain and do a taste test ..

I'll try this for Sunday dinner and report back

Mary Berry Yorkshire recipe is a winner in our house. I only use 2 eggs not 3 as she suggests, as my dH doesn't like things too eggs and the YP rise really well .

Choose how many eggs crack them in a jug, Mark the jug, and tip eggs into another jug or bowl. Add the same amount of milk, and then plain flour. Mix everything. Add a half teaspoon of English mustard, salt and pepper and a tiny bit of baking powder. Whisk until smooth, put into the fridge. Heat the oil, take the butter out of fridge after 30 minutes, whisk again and then pour into very hot oil... I usually put ours on gas Mark 7 and turn the tray after about 10 minutes. Full proof recipe, use this everytime and nothing goes wrong.

My Yorkshire pudding recipe:

100g plain flour
225ml milk
3 eggs
Quarter tsp of salt and baking powder

Oven in 220. Tray in oven with squares pieces of the solid crisp’n dry.

Then cook for 20 mins. Open the oven a little, enough to let any steam out then close it again for5.

Par boil spuds then after you drain them off give a good shake to rough up.
I usually crisp n dry (only when doing roasties) and i put in the pan and set in hot oven while spuds are boiling. Make sure oil is really really hot and spuds well dried before going in. Too much oil also will leave them soggy

Another vote for the BBC recipe. Perfect.

I use lard as I find other fats create well risen Yorkshires that are crispy but without substance or much flavour

make them Christmas Eve as there is less demand on electric and the oven will be hotter, this then helps them rise

just pop them back in the oven as you dishing up the meat and they'll be hot

For best roasties: lots of vegetable oil, at least 1cm. Must be heated in the oven until sizzling before adding potatoes. Make sure to coat the parboiled spuds in the oil - roll them about, don’t just dump them in, and don’t overcrowd them. Take them out at least once partway through and re-roll.

The most common mistake with roast potatoes is overfilling the dish. They need plenty of space to get crispy.

Yorkshires...I buy aunt Bessie's!

I found Jack Monroe’s “perfect potatoes” to be by far the most successful way to roast! Low and slow seems to be the way to go!
I also often mix a small amount of olive oil in with sunflower oil. I find only using olive oil makes things blacken too much, and only sunflower makes things a little anaemic looking!

Red potatoes, halved and boiled in seasoned water for around 20 mins, drained and left to steam dry and cool for as long as practical.

Large roasting tin, loads of goose fat, 210oC+ for around an hour, turn every 20 mins, add salt, pepper rosemary and a sprinkling of beef oxo at each turn.

Save the goose fat for next time..

Ive never done the roughing up bit. Always seems to disintegrate the spuds.

James's ones

www.jamesmartinchef.co.uk/recipes/yorkshire-puddings-gravy/

Honestly, I’m just absurdly proud of these!

Thank you all and a merry Christmas!

@TheFairyCaravan

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

This is what I do and I get these! Yummy!!

@TheFairyCaravan it was your method that got these beauties. Thank you!

Dry roughed up potatoes - don't parboil them for too long and let them drain in a sieve or colander before roughing them up - into very hot fat. Don't overcrowd the roasting pan as they need space.

Yorkies - let the batter rest for at least 30 mins before using as it allows the flour to expand.

@IHopeYouStepOnALegoPiece you’re so welcome. I’m glad it worked for you

Two methods for potatoes. Either nestle them in around your chicken/joint/etc and cook them for the same whole length of time. Baste at least once. Take out around 1/2 - 2/3 of the way through cooking and put them in their own dish with some of the juices. If your meat is cheap and had loads of added water, add own fat e.g. goose fat/lard/oil although not giant amounts. Baste/turn regularly, and cook until crispy, if soggy, they are not yet done. Animal fats are nicer although obviously not veggie. This results in a thick but crispy/chewy shell and soft middle.

The other one is to parboil them and bash up the edges, then drop into very hot oil/fat and season generously. You only need to roast them for about 45 mins. That makes them crispier and fluffier, but more fragile.