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Perfect Roast Potatoes
I've spent a considerable time trying to perfect my roast potatoes and reckon I'm just about there. For anyone else how loves 'roasties' but is still battling to achieve perfect results, here are my top tips: - 1. Prepare your potatoes well in advance. Peel chop and par boil them for 8 to 9 minutes and the allow to cool fully before you start the roasting. 2. Don't cut the potatoes too large - even smaller spuds I tend to cut in half. Smaller potatoes give more crunch, not exactly the healthy option, but better tasting! 3. Beat up your spuds a bit. Once par boiled, I drain them in a colander then, while still hot, place a plate over the top and give them a good shake. This helps 'flour' them a bit, improving the crispiness of the final result. Once I've beaten them up I leave them in the colander (covered by the plate) to cool. 4. Put the potatoes in with your roast for the last 45 minutes of cooking. If they need longer then use the resting time for you meat to finish them off, but 45 minutes should be plenty. 5. While roasting, pamper your potatoes. Turn them (recoating with oil) 5 or 10 minutes into cooking. Repeat this process at least a couple more times during the cook. 6. Still problems with the potatoes sticking even with regular turning? Try goose fat instead of vegetable oil. Some will say this improves the flavour (I don't get that) but it's almost miraculous how it solves the sticking issues. That's it, the benefit of my Roast Potato Wisdom. Hope it works for you as well as it does for me. Enjoy :-) |
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Frederick
Are you my fiancee in disguise? LOL :) This is the way she cooks roasties as well. Definitely boiling them and "flouring" them gives them that crunchy coating, that you never find in a restaurant roastie. Lard or goose fat really does make a difference to the taste too. Personally, I know it's not as healthy, but if I can't have a decent roast potato, I would rather not eat them. It's the same with cheese. I know low fat or fat free cheese is better for you, but when it's as hard as wax and has about as much flavour, where is the fun in that? Having spent the last 15 years in the USA where roast potatoes are virtually unheard of - they always eat mashed potatoes with roast dinners, it is a real joy to be back in the UK and eating proper roast potatoes.
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This intel was contributed by Isacc
Isacc
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May, 2012
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