I need a roast potatoes for idiots recipe please

[Cupidity]

I am not great at cooking. But I want to mater roast potatoes. I'm not sure if this is a bit ambitious or not. But I am looking for a recipe that is foolproof.

So f you can make amazing roast potatoes please help! I need step by step instructions (down to which type of potatoes to use or avoid).

Boil for ten minutes Drain and leave to dry fully let all the steam come off them. Then pore over oil or for next level potatoes use goose fat or beef dripping into the pan place lid on and shake so they all get coated. then place into pre heated tray from oven set at 200 fan or 220 non fan for around 45-1 hour

Peel and cut into similar sized pieces, then par-boil for 10 minutes and drain. Allow to steam dry for 10 -15 minutes. I then put the lid on the pan and shake it gently to roughen up the edges of the spuds. Just gently - you don't want to end up with mash!

I have a roasting pan preheating in the oven whilst the spuds are drying. I then drizzle a tablespoon or two of rapeseed oil over the potatoes and stir well so they're coated as evenly as possible. Then take the pan out of the oven and quickly spread the spuds over the the sizzling hot tray, ensuring they don't touch each other if possible. Shove back in oven for 35 - 40 minutes.

I personally prefer rapeseed oil as I find it gives the crispiest result in my opinion. Use whatever fat you prefer, I just hate greasy roasties.

www.bbcgoodfood.com/recipes/ultimate-roast-potatoes

This one works for me op. I put my baking tray on a lit hob and turn the potatoes so they’re all covered in the oil before I put them in the oven.

Start with a decent roasting potato, I like Maris piper. Peel and chop. Boil for 10 mins. Drain,shake, and leave to dry. In the meantime have preheated in the oven a roasting tin containing at least 1cm depth hot vegetable oil (I like crisp and dry). Place potatoes in hot oil and baste well. Baste again after about 20 mins. When starting to crisp, turn them over in the oil. When done, remove and enjoy.

Potato type is key - you want floury textured ones like maris piper, king edward etc to give a lighter middle and a rough outside.
Also after par-boiling, give them a good time to dry off - wet potatoes won't crisp. Possibly even chuck in a bit of flour before giving them a shake.
You need a good roasting pan with enough very hot oil in it, and also big enough to hold the potatoes with space around each one - if you cram the potatoes in it will be too damp in the oven and they won't crisp.
Have the oven HOT.

Get the right kind of potatoes for roasting, maris piper are good or a variety sold as good roasters. They will fluff up more at the edges when you preboil and bash them about so they get nice and crispy once roasted. I also suggest getting the oil hot before you add the potatoes and then gently turn them over to coat rather than coating in cold oil. Best fat to use is goose fat imo makes them really crispy.

Maris Piper potatoes. Cut into sixths (depending on size of potato obviously!). Parboil until a knife goes in but they're not too soft (10-12 mins). Pour through a colander and then stand the colander on top of the still hot pan to help them dry.

In the meantime, put your oven on 180 (more get need to be a bit higher depending on how good your oven is). I use Crisp & Dry, so put that in. Let your tray and fat get hot. You want probably a mm deep fat across the bottom of the tray.

Shake the potatoes in the colander to toughen the edges. Pour them into the baking tray, and put in the oven. Turn over after about 25 minutes. They need about 45-50 minutes all together.

Tip into a serving dish lined with kitchen roll to blot excess fat.

(Also, it might not always be your fault. I always do the same, and sometimes they just don't work as well.)

It depends how you like your roast potatoes! Personally, I hate the texture of roast potatoes with semolina coating or the waxy potato type some chefs make as they keep their shape better.

I use floury potatoes (so they are fluffy inside) like King Edward or Maris Piper potatoes. They are the classic varieties to use for roast potatoes.

Peel and chop to even sized pieces. You can either par boil for 10 mins so the outside is soften then rough them up by shaking the pan or with a fork, or (which I prefer) use the Heston Blumenthal method of boiling until almost falling apart.

Duck or goose fat or beef dripping are the best fats to use, about 2 tablespoons should be enough but you want enough to baste your potatoes and the entire base of the pan to have a thin coating. Melt it in the oven at 190C or 180C fan, then add the potatoes and baste.

I generally turn them and baste after 10 minutes, then again after another ten minutes, then regularly check them and turn and baste as necessary so each potato is cooked evenly. It usually takes about an hour but that depends on how many potatoes there are are and how spaced apart they are.

You can start them off at a higher temperature for ten minutes (about 220C) to cook them more quickly but I find cooking them for longer at the same time as the roast works just as well and is more convenient. If they are cooking too quickly, you can take them out when they are almost done and then put them back in for 10 minutes to crisp them at the end of cooking everything else. If they aren't ready at the end of cooking, ten minutes at 220C will finish them off while the meat rests.

That should say 5 mm.

1. Buy King Edward potatoes (nice and fluffy)
2. Peel, cut into chunks with lots of surface area, so on the diagonal where possible
3. Add to a large pan of cold water with a good dose of salt. Bring to the boil, boil for about 5-7 mins, checking. You want the outside to have some give so the point of your knife goes in about 2mm but need to stop before they go to mush.
4. Drain (reserving water if you want home made gravy), leave in strainer on top of pan, cover with a tea towel to absorb steam.
5. 2 tbsp or so of olive oil in a roasting tin in a 200 degree oven for 10 mins.
6. Carefully tip the potatoes into the hot fat. Turn each one with tongs.
7. Return to oven for about 45-60 mins, turning once or twice. You can reduce the heat on the oven if needed for timing.

Report back!

Oh, I tend to cook them while my meat is resting, so they're the only thing in the oven. Perhaps that helps with heat circulation?

Boil them for 10 mins.
While boiling stick a high sided roasting tin in the over at a high temp with oil ( I like to use goosefat)
After you boil them and let them dry off, put the lid on the pot and give them a good shake around to rough them up.
Put them into the tray of oil and turn them all so they get a good coating.
Cook for around 45 mins to an hour

Making them today, it's fool proof. Heat oven and a roasting tin with a generous slug of oil (can use goose fat or lard). Peel and cut into the size you want, boil for 5 mins. Drain water and shake your potatoes so they rough the edges a bit, tip into the now hot fat, I cook at gas mark 5 (190) usually because the meat is in my pan too but if cooking alone 6/200 is perfect. They will take about 50 mins to hour depending on oven and size of potatoes. I shake half way through.

I don't add seasoning personally as they get smothered in gravy which is salty enough

Use king Edwards or maris pipers. Peel and boil for 10 mins, drain well, then shake pan vigorously to rough up the surface.
Hate with rapeseed oil, Roast at 170, takes about hour and a quarter to get real crispy potatoes but fluffy inside.

Ooh you could also part cook them at the beginning of the day - so do the parboil bit and roast for about half an hour - then you only need to pop them back in at a high heat for another 20 mins or so, whilst the meat is resting, to get them fully hot and crisped up.
A bit like double fried chips.

Boil for 5-10 mins then drain. Put back in the dry pan. Heat an oven tray with goose fat in a 180 degree oven. Mix 2 tablespoons of plain flour with a quarter of a teaspoon of salt and the same of garlic granules. Shake this over the potatoes and shake them up in the pan. Use tongs to put them in the oven tray. Use a pastry brush to put fat over them. Then put them in a 200 degree oven for about 20 mins then bring them out and turn them. They usually are done when golden and crispy!

M and S do a potato seasoning which is also quite good instead of the flour.

Exactly as @minnieok - Use potatoes that say good for roasting on them. I can do roast potatoes!

I did the Mary Berry method one Christmas of part roasting the night before then finishing off while the meat rests. They were amazing, a bit like when you make a casserole and it tastes so much better the next day 🙂

I have to double boil potatoes as DH has kidney issues and they make amazing roasties. Strickly speaking they aren't roasties as they are cooked in a pan and finished in the oven but they are lush. Boil tatties as normal. When they are half cooked drain and start again from cold. DH has to have a low potassium diet so this has become normal for us now but shoved in an oven with lard and salt and pepper to crisp up and they are divine I discovered. I have no idea why. It'll be because of science I expect

Boil potatoes for about 10mimd, drain and leave to dry for 15mins, lightly shake them. Preheat oven to 220 with a roasting tray with 1cm of cooking oil or 4 tsble spoons of duck fat till very hot. Add po6in carefully as will spit. Reduce heat to 200 and cook till crispy. I add lots of salt and pepper and rosemary, garlic and thyme

Preheat oven to 200°.
Cut the potatoes ( don't use small new potatoes) into 3cm wide/ deep chunks.
Always allow more than it looks before roasting as they tend to shrink. So 4 minimum, I would say.
Place in a large saucepan of boiling water, don't ovetcrowd them or they'll cook unevenly.
Bring to the boil and cook on a steady simmer until a knife slides through with just a bit of resistance, cook too little and they'll be too hard to rough up the edges, cook to much, and they'll disintegrate and become mushy.
When ready, drain and let steam go for 40 secs or so. With the saucepan lid on, shake them hard two or three times so that all the edges are roughed up.
This is important for the crispness.
Put a (ideally, low edged) baking tray in a hot oven, (about 180° or even 200°) with a generous slug of oil ( I've never bothered with goose fat) until v hot, about 2-3 minutes at least.
Pour roughened potatoes into hot baking tray, turn them over to coat with the oil. Add a generous shake of salt and cook for about 25-30 minutes, turning over half way, until golden and crispy.
NB.
They don't stand up to waiting or keeping warm very well, they loose their crispness.
Also, big tip here, DONT try to turn them too early, otherwise the crispy underneath just sticks to the baking tray. Wait to turn them when they are thorougly crisp undeath and move easily when you try to turn them.
Hope that's not too complicated.
Have fun,

Cut them up boil for at least 15 minutes so you get loads of crispy bits.
Drain and put the colander back over the pan to let them steam dry.
Coat in flour
Coat in oil or goose fat (I never bother heating it)
Whack in the oven at about 220 for 45 minutes.

Boil for no more than 5 minutes or they absorb too much water.
Don’t cut the potatoes too small as they will crumble - do keep them all the same size though so they cook at the same rate.

Once drained, rest on kitchen paper or a clean tea towel until they stop steaming. (This is a vital step to ensure they don’t fall apart. )

Add to hot oil and butter with sea salt and fresh rosemary. Not too much but enough to bast the potatoes and have a small amount in the bottom of the tin. You can add more butter during the cooking if necessary.

Cook on hot for 10 mins or so until browning nicely. Then turn down to 170-180 and cook for 40-50 minutes. Baste regularly and turn.

It will work but it takes care and precision.

Peel.
Chop.
Put in air fryer.
Add 1 tablespoon oil, 1 tablespoon flour and 1 teaspoon salt.
Put on for 45 minutes, rest for a bit like all morning then put on for another 30 mins or so.
Do nothing else.

You can even not peel, or use flour and salt. Just oil and potatoes.