Hit me with your roast potato recipes

[Hernamewaslola22]

I really really want to be able to make good roast potatoes!! I have an air fryer and an oven. Please tell me how you do yours so they are delicious and crispy on outside and fluffy in the middle. The more detail the better. Thank you

I also use Trex! For normal ones. Duck fat at Christmas.

You need to use a potato that’s suitable for roasting. I peel, do Nigella’s three-way chop if they’re on the larger side, put in big pan and cover with water, add salt. Bring to the boil, partially cover and parboil for 5 mins. Drain, allow to steam dry a little, then shake pan vigorously to fuzz up.

melt a couple of tablespoons of Trex in a shallow roasting dish/baking tray and put in a hot (220) oven for 10 mins until melted and v hot. Remove from oven and quickly but carefully add the potatoes to the fat. It should sizzle. Using a couple of spoons turn each potato so it is completely coated in fat. Try to work briskly.

back in the oven and they should be done in about 45-50 mins. Turn them about halfway through. Perfect every time.

What’s Nigella’s three way chop please?

Par boil
Drain
Shake vigorously with a sprinkle of flour and allow to cool.
Then they go into a hot tray with goose fat, into which, stir half a teaspoon of Marmite. Alternatively use beef dripping.
Sprinkle with sea salt, fresh black pepper and rosemary.
into a hot oven; cook for 20 mins, turn, repeat till crispy and golden.
I always make them in advance if there will be other items in the oven as PPs have said.
They freeze and turn out well if reheated in the air fryer.

You cut a potato in three by making two angled cuts that make a V so you have kind of wedge shapes. It maximises the surface area.

I’ve never bothered with semolina.

I do the whole cut to size, parboil, drain (save water for making gravy), shake business, but I like them best when they're then roasted around a big beef joint in dripping. Make sure they are well-coated in whatever fat you are roasting them in.

They're also good if you add paprika and a bit of cayenne at the transfer-to-roasting-tin stage.

I put a very generous layer of Parmesan in the bottom of the oven dish, a sprinkle of paprika and then oil over h to r par boiled potatoes. Baste every so often until crispy and you have gooey chewy cheesy roasties.

Maris Pipers or King Edward's.

Peel, cut, put into boiling salted water for 7 minutes. Drain and allow to steam dry and cool completely in the colander.

Put a massive lump of beef dripping (I do mean massive; you can strain most of it back into a bowl and reuse it next week) in a roasting tin and heat in a 200°c oven until fizzing hot. Tip in the potatoes and roast, basting every 20 minutes until they are as browned and crunchy as you want.

Don't bother peeling.
Microwave the potatoes whole until just soft.
Cool slightly then cut into chunks, sprinkle with salt and roast in hot fat for 30 minutes.

Forgot to say, Maris Pipers are best.

I air fry my roasties now so my way is

Potatoes of choice - here is Maris pipers ( English ones, you need ones with a higher dry matter) or roosters. Peeled and cut into decent sized reasonably equal size chunks. Rinse and put into a microwave safe container and nuke till knife goes through easy but they are still holding,

Drain off any water in a colander or sieve. Spray the bowl with oil - I use cold pressed rape seed but any oil with a high burn temp, sprinkle with a pinch of salt, shuffle till spuds are coated and air fry for 15 mins, tipping them back into the bowl for a shake about and another squirt of oil if looking dry every 5 mins

Delicious , crunchy , golden roasties

Do you add any water to potatoes in microwave and roughly how long, 5 or 15 mins etc? Please

What temperature are you all using? Can oven or normal oven?

also a fan of trex as I'm from a partially veggie household it what I'm used to. When I have used animal fats (duck, goose...) I really don't think they were any better, especially not worth the cost, and certainly not worth effort of having to segregate veggie friendly roasties from meat ones.

I par boil for 10-15 minutes, rough them up in a colander, then tip into a roasting tin that has plenty of fat preheated in it. Fan oven at 200C for about 1hr 30min, I turn every so often to get even browning and add more fat if I think they look like they need it. As per PP they need space for the steam to escape in order to crisp well, in a crowded pan it's impossible to get that nice exterior all over.

No. I rinse them, plastic bowl , cling film, pop a hole and into the micro. Time? Depends on how big the potatoes are cut and how powerful your microwave is. I usually start with 5 mins, then check with a pointy knife. Knife needs to slip in but you dont want the potatoes to be breaking up

They come out like big crunchy chips :)

A friend puts bovril in the part boiling water

Thanks @suki1964

Will try this week.

I can’t stand them cooked in fat or with added flour.

my top tip after boiling, & shaking in the pot is to add vegeta, aromat or kucharek. A all purpose vegetable seasoning- look in the world food aisles.

You don't cook them in any fat or oil at all?

I've tried aromat my ex put it on everything and it knocked me sick and I find it very artificial tasting. There are a lot of nice seasonings out there though, yes. As you say, in the World Food aisles. M&S also do a nice one.

😳, I do use sunflower or rapeseed oil, but not duck/goose/beef fat.

Actual animal
fat particularly with flour turn weirdly stodgy.

Ah right. I'm a big fan of Rapeseed oil myself. And you're right about the flour. It's all to easy to 'dust' a little too much and turn it all into wallpaper paste.