PERFECT ROASTIES - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Par-boil the potatoes first.
- Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up.
- Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready.
- Heat the oil first.
- In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than ½ cm or ¼ inch deep.
- Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
- Timing.
- The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 ¼ to 1 ½ hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt.
- (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!).
- Roasting tin.
- I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes.
- Temperature.
- Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.
Nutrition Facts : Calories 826.9, FatContent 1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 63.9, CarbohydrateContent 187.5, FiberContent 23.5, SugarContent 8.3, ProteinContent 21.7
REALLY EASY ROASTIES RECIPE | BBC GOOD FOOD
The secret to really great roast potatoes, fluffy parboiled potatoes and hot oil - simple!
Provided by Lucy Netherton
Categories Dinner, Side dish
Total Time 2 hours
Prep Time 5 minutes
Cook Time 1 hours 55 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large roasting tin in the oven. Cut any larger potatoes in half. Cover the potatoes in cold salted water, bring up to the boil and cook for 2 mins. Drain and steam-dry in a colander for 5 mins, then shake to ruffle up the outsides.
- Remove the roasting tin – be really careful as the oil will be hot. Tip in the potatoes and garlic (if using), and use a spoon to turn them so they are all coated in the oil. Sprinkle with sea salt and pepper, and roast for 1 hr 45 mins, turning every 30 mins or so, until really crisp and golden.
Nutrition Facts : Calories 290 calories, FatContent 12 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
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- Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 730 calories per serving
- Get the meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 200ºC/400ºF/gas 6 and place a large roasting tray inside to heat up.
- Peel the potatoes, halving any larger ones, then parboil in a pan of boiling salted water for around 12 minutes. Drain, chuff up and leave to steam dry while you separate and bash the unpeeled garlic cloves.
- Carefully remove the hot tray from the oven and drizzle in 1 tablespoon of olive oil, then add the butter, rosemary sprigs and garlic, followed by the potatoes. Gently toss to coat, then season with sea salt and roast for 45 minutes to 1 hour, or until beautifully golden and crisp.
- Meanwhile, put your chosen flavoured vinegar ingredients into a small water spritzer and set aside. Make a herb brush by tying the woody herbs to the end of a wooden spoon with string.
- Put a large ovenproof frying pan on a high heat to get nice and hot. Drizzle in 1 tablespoon of olive oil, season the steak well and add to the pan, fat side down. Leave for a few minutes so the fat renders out.
- Now sear for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so.
- Transfer the pan to the oven for 15 minutes for medium, or until cooked to your liking, turning halfway. Move the steak to a board, drizzle with the pan juices and leave to rest.
- A few minutes before the roast potatoes are ready, spritz them with the flavoured vinegar – not too much, you want it to be subtle. Return them to the oven for 30 seconds, then lightly squash them with a fish slice. Spritz again and return to the oven for a final few minutes.
- Slice up the steak and sprinkle with a little salt. Mix a splash of extra virgin olive oil into the resting juices, then drizzle over the steak. Serve with the vinegary roasties. I like to have a good pinch of watercress and a dollop of mustard on the side, too.
PERFECT TRADITIONALLY ENGLISH ROAST POTATOES RECIPE - FOOD.COM
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Reviews 5.0
Total Time 1 hours 10 minutes
Calories 817.8 per serving
- Cook for 30-60 mins until gold and crispy (observe closely once near end).
ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES
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Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 258 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
- At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
- Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
- Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
- Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
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