ROAST POTATOES HELP!!

[Thewiseoneincognito]

MN, DP and I are considering swapping the usual M&S Roast potatoes for homemade but we want them to be amazing and we’ve never done them before. How can we guarantee amazing Ones? Which variety is best to use too?

Also same for Yorkshire puddings….

Please and thank you 🎅🏼

🎄🎄🎄🎄🎄

I parboil mine shake them up a bit put them in a warmed up roasting dish of (controversial) rapeseed oil and just let them roast away turn once maybe twice. I did them in goose fat one year they were horrendous.

Yorkshire puddings with Christmas dinner what is that about

Maris piper.
Boil until soft and bits are just starting to come away
Leave to steam dry in the colander over the saucepan.
Whatever day you like (I go beef dripping at Christmas) make it hot, hot hot in the oven.
Pour the potatoes in
Good shake sprinkling of sea salt
About an hour and half at 180. With a check at an hour to flip, squish or add more oil.

Delia www.deliaonline.com/recipes/books/delias-winter-collection/perfect-roast-potatoes?amp

King Edward's are best, but Maris Piper are fine.
Parboil and shake as PP said.
Goose fat, olive oil, doesn't really matter. In the base of the pan, and brush it over the potatoes. Just don't have them swimming in it.
Sprinkle salt over to help crisp the outside.
Somebody recommended sprinkling with gram flour, but I haven't tried it yet.

I agree with Mrs Jayy's rapeseed oil and general method but do find an additional half hour in a low oven after a turn to coat them in fat makes then unctiously crisp and golden outside and meltingly soft on the inside.

The fat must be sizzling when you put them in and you must coat them in it.

Maris Pipers
Parboil until almost cooked through
Drain, then leave in colander to steam dry with tea towel over them for at least 15 minutes
Meanwhile, put mixture of sunflower oil and olive oil in roasting tin and heat in oven
Shake potatoes until fluffed up on outside, then tip into tin.
Oven for 30-40 minutes at 210C, tossing after 20 minutes

I parboil then cover them in M&S roast potato seasoning before baking. They're yummy.

Oh I bought ready made with gram flour on they were so dry even they gravy didn't save them!

I get my best roasties when the potatoes are dry. I par boil the day before, drain and give them a good shake in the colander to rough them up, allow to cool then put in the fridge. Roast them in hot goose fat, amazing every time.

Whilst in every other day of the year I'd make Yorkshire puds, on Christmas Day I always buy frozen M&S ones. I've got enough to worry about without making batter and waiting for things to rise!

Parboil, so bring to boil from cold for 2 minutes. Give them a really good shake in the colander.

Whilst they boil, heat your fat up in the oven til it's hot and sizzling. I use a 50:50 mix of cooking oil and a solid fat (so can be butter or goose fat etc). Make sure the spuds are coated in the hot fat. Add seasoning if you want. Bung them in on 180-200celcius. Turn after 30 minutes. Should be perfect after and hour.

You can faff with semolina flour and other things but mine always turn out really crispy on the outside, fluffy in the middle and taste lovely so I keep it simple.

King Edwards spuds as a variety work every time.

Are the people having Yorkshire puddings have beef instead of turkey?

And YES to homemade Yorkshire puds with Christmas lunch! Why the heck not?! Everyone loves them and it's a day for indulging in things you love.

Whatever the variety potatoes freshly dug from the garden are softer, crisper and take half the cooking time whatever you do with them.

Parboil
Bash around in pan to slightly fluff edges
Put into pan (I don't find much difference whether I heat the oil first or not)
Sprinkle breadcrumbs over (not many, and obviously not bright orange ones) this is the secret formula and adds special crunch.

Parboil for 5 mins from cold. Drain and shake lightly to rough up the edges to make crispy bits. Leave to cool (in colander) until stopped steaming (10-15 mins). Toss in cold sunflower oil (roast me now ) Chuck on a tray and 200deg C for about an hour. They’re crispy on the outside and fluffy inside.

King Edward but Maris piper will do. Parboil and then shake to rough up. I sprinkle mine with salt and some corn flour for extra crispy. Let them cool right down and then put in a pan of hot oil or goose fat turn so covered in the oil and put in the oven.

Check on them periodically and turn

Also air fryer “roast” potatoes work well. No need to parboil just toss in salt and corn flour then some oil. Cook on air fryer checking on them and turning if needed

Yorkshire pudding I use these quantities (140g plain flour, 200ml milk and 4 eggs) make sure you put them in very hot oil and do not open the oven for 20 mins at the least. Once cooked leave them in the turned off oven for about 5 mins which stops them sinking.

Agree with others about the variety - you need floury potatoes, not waxy ones.

Make sure the potatoes are cut into fairly big chunks. They shrink when roasted. I like red skinned potatoes. Don’t cook completely before you roast them. I use rapeseed oil. Olive oil makes them soggy.
I can’t see the need for Yorkshire puddings unless you’re having beef.

I’ve done olive oil, veg oil and goose fat but cooked in butter beats the rest again and again.

Oh you don't NEED Yorkshire puds. But they're a lovely extra. It's like you don't NEED pigs in blankets but, y'know....

For the roasties, par boil Maris Piper potatoes for a few minutes until just the very outside is soft, drain and allow to steam dry. Use a metal roasting tray (important) and add some animal based fat (I prefer lard or goose fat for special occasions) and pre heat in a 200 degree oven, when hot add the pots and baste straight away then put in the oven on the top shelf (add some fat to the yorkie tin and put on the other oven shelf now) check after 30 mins or so to see if the underside is nicely golden and if they are turn the pots and cook for another 20 mins or so or until done enough to your liking.

Yorkies are easy too, equal quantities roughly of plain flour, egg and 50:50 milk/water mix add a good pinch of salt and whisk - I usually make this batter an hour or two in advance. Add some oil or lard to muffin tins and pre heat in the 200 degree oven the roasties are in, about 15mins before the roasties are ready add the batter to the muffin tin and place on the top shelf swapping the roasties to the bottom shelf. keep an eye on them as ovens vary, takes 15 mins in mine but might be different in yours. Both perfect every time.

We're going to make ours in the airfryer this year.

I'm worried I've cocked them up already though as I par boiled and froze them yesterday, hoping it might take the stress off Xmas day.
Will they come out the freezer a soggy brown mess?

@PostMenPatWithACat

Are the people having Yorkshire puddings have beef instead of turkey?

Yes lol

(Steak most probably)

Don’t 😬

@PostMenPatWithACat

Are the people having Yorkshire puddings have beef instead of turkey?

I'm having no meat with my Yorkshire's